Viking VSM500 - Manual (Page 14)

CHOCOLATE CHEESECAKE
3 – 8 oz packages of cream cheese softened
2 T cake flour
1
1 / 8 cup granulated sugar
4 eggs
5 T heavy cream
3 oz melted semi-sweet chocolate
1 T vanilla extract
Yields one 10 inch cake
• Pre heat the oven to 300ºF or 150ºC
• Butter one 10 inch spring-form pan
• Melt 3 oz semi sweet chocolate over a double boiler very slowly
• Beat the cream cheese until smooth using the “V” paddle
• Add in the flour and sugar
• Add the eggs one at a time
• Add the cream, vanilla, and the melted chocolate, mix thoroughly
• Pour into the buttered spring-form pan and bake for 1 to 1
1 /
2
hours
• Let cool completely before removing the sides
RASPBERRY SURPRISE CHEESECAKE
3 – 8 oz packages of cream cheese softened
2 T cake flour
1
1 /
8 cup
granulated sugar
4 eggs
5 T heavy cream
1 T vanilla extract
1 cup whole raspberries
Yields one 10 inch cake
• Pre heat the oven to 300ºF or 150ºC
• Butter one 10 inch spring-form pan
• Beat the cream cheese until smooth using the “V” paddle
• Add in the flour and sugar
• Add the eggs one at a time
• Add the cream and the vanilla
• Pour half of the batter into a bowl and set to the side
• Put the whole raspberries into the mixer bowl with the other half of
the mixture
• Mix very lightly
• Pour the raspberry mixture into the buttered spring form
• Pour the batter you set aside on top of the raspberry mixture
• Bake for 1 to 1
1 /
2
hours and let cool before removing the sides
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