1 9-ounce package chocolate
wafer cookies, crushed
3 tablespoons butter, melted
8 ounces white chocolate,
broken into pieces
1½ pounds Raskas cream
1 cup sugar
4 large eggs
1 tablespoon vanilla extract
2 cups whipping cream,
2⁄₃ cup raspberry jam
½ cup ground walnuts
Preheat oven to 325°F.
Mix cookie crumbs and butter. Press onto the
bottom and partway up the sides of a 9-inch
springform pan. Arrange chocolate pieces over
In an electric mixer, beat cream cheese and
sugar until blended. Add eggs one at a time,
beating well after each addition. Add vanilla
and 1½ cups whipping cream. Beat at medium
speed for 10 minutes.
Spoon 2⁄₃ of the cream cheese mixture over the
chocolate. Drop spoonfuls of jam on the mixture.
Top with the remaining cream cheese mixture.
Swirl a knife gently through the jam and cream
cheese mixture for a marbling effect.
Bake for 1½ hours, or until set. Let cool, then
refrigerate until chilled.
To serve, whip ½ cup cream, then pipe a border
around the cake edges. Sprinkle with walnuts.
Makes 8-12 servings.
Blackberry Silk Pie
1 18-ounce container
Sun Belle blackberries
1 teaspoon vanilla extract
2 tablespoons lemon juice
4 large egg yolks
1 14-ounce can sweetened
1 9-inch graham cracker
Lightly sweetened whipped
cream, for garnish
Preheat oven to 350°F.
Reserve 8 blackberries for garnish. Place the
remaining blackberries in a food mill or blender
and puree. Press through a strainer to remove the
seeds. Add vanilla and lemon juice to the puree.
In a bowl, beat egg yolks until pale yellow and
creamy. Gradually add condensed milk to the
yolks, beating until thickened.
Combine the blackberry puree and egg mixture.
Pour into the pie shell.
Bake for 15 minutes, or until the filling is firm
but still jiggly. Let cool on a rack, then refrigerate
for at least 1 hour.
To serve, garnish with whipped cream and the
reserved blackberries. Makes 8 servings.
Note: For a slightly tart taste, substitute fresh
lime juice for the lemon juice.