Yield: 10 servings
With help from sous-chef Karen
- 1 1/2 cups graham cracker crumbs
- 1/4 cup confectioners' sugar
- 1/3 cup butter, melted
- 1 cup fresh raspberries
- 1/2 tsp sugar
- 3 packages (8 oz. each) cream cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 1 tsp vanilla
- 4 eggs, separated
- 6 oz. semisweet chocolate chips
- Combine the graham cracker crumbs, confectioners' sugar, and butter. Press into the bottom of a greased 9" springform pan that has been wrapped with a double layer of aluminum foil. Set aside.
- In a food processor, combine the raspberries and sugar. Puree until smooth. Set aside.
- Beat the cream cheese until smooth. Add the condensed milk and vanilla, mixing well. Add the egg yolks and mix. Divide in half.
- Whip the egg whites until stiff peaks form.
- Combine the melted chocolate with the first half of the cream cheese batter. When well mixed, fold in half the egg whites and then pour into the springform pan.
- Fold the egg whites into the remaining cream cheese batter. Pour into the springform pan.
- Drizzle the raspberry puree on top. Swirl with a knife.
- Bake at 325°F for 50-60 minutes in a water bath. Cool on a wire rack. When at room temperature, use a sharp knife to separate the side of the cake from the pan. Cool in the refrigerator overnight.
Adapted from Taste of Home.