Viking VSM500SG Use and Care Guide - Page 14

CHOCOLATE CHEESECAKE 3 - 8 oz packages of cream cheese softened 2 T cake flour 11/8 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 11/8 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 14