Viking VSM500BK Use and Care Manual - Page 14

Chocolate Cheesecake, Raspberry Surprise Cheesecake

Get Viking VSM500BK PDF manuals and user guides View all Viking VSM500BK manuals
Add to My Manuals
Save this manual to your list of manuals

Page 14 highlights

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

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108
  • 109
  • 110
  • 111
  • 112
  • 113
  • 114
  • 115
  • 116
  • 117
  • 118
  • 119
  • 120
  • 121
  • 122
  • 123
  • 124
  • 125
  • 126
  • 127
  • 128
  • 129
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
14