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Cupid's Kiss Raspberry Cheesecake

Cupid's Kiss Raspberry Cheesecake comes together with Chocolate Wafer Cookies Finely Crushed, Butter Melted, Sugar, Cream Cheese Softened, and Eggs. Add it to your meal plan and shop the whole list in one go.

材料

• 1 pkg
• 1/2 cup
• 1/2 cup
• 2 pkg
• 3/4 cup
• 3
• 1/4 cup
• 1 tbsp
• 1
• 1 lb
• 2 oz
• 2 oz
• 1 tbsp

作り方 （プレビュー）

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Combine cookie crumbs, butter, and sugar. Press into bottom and sides of 9-inch springform pan. Bake 10 minutes. Set aside to cool.

3. 3

   Reserve 10-12 whole raspberries.

4. 4

   Puree remainder.

5. 5

   Measure 2/3 cup raspberry puree for cheesecake.

6. 6

   Strain remainder in a sieve. (Note: I think I might strain the whole batch to keep the seed bits from disrupting the creaminess of the cheesecake.) Reserve.

7. 7

   For filling, beat cream cheese, sugar, eggs, sour cream, Grand

8. 8

   Marnier and lemon juice until very smooth and fluffy.

9. 9

   Add the 2/3 cup raspberry puree.

10. 10

    Blend well.

11. 11

    Pour into prepared crust.

12. 12

    Bake 60 minutes.

13. 13

    Cool to room temperature.

14. 14

    For sauce, melt chocolates and oil.

15. 15

    Frost cheesecake with chocolate sauce.

16. 16

    Place reserved whole raspberries in decorative pattern on top of sauce.

17. 17

    Refrigerate until sauce hardens.

18. 18

    Serve with strained raspberries, sweetened with a little Grand Marnier, if desired.