SPICY CHOCOLATE-RASPBERRY CHEESECAKE FLAVORED WITH TABASCO®

Ingredients Weight Measure
Oreo® Cookie crumbs 3 cups
TABASCO® brand Original Red Sauce 2 Tbsp.
Melted butter 2 Tbsp.
Cream cheese 3 cups
Chocolate truffle 2 cups
Whole eggs 3 ea.
Sugar 2/3 cup
Cream cheese 2 cups
Eggs 2 ea.
Pure vanilla extract 3 Tbsp.
Sugar 1 cup
Raspberry jam 2 cups
TABASCO® brand Original Red Sauce 2 Tbsp.
Whip cream, fresh, for garnish as needed

Method

  1. Mix together well Oreo® Cookie crumbs and 2 Tbsp. TABASCO® Sauce. Mix well. Split mixture between two well-greased 10" springform pans. Press the mixture to an even layer in the bottom and set aside.
  2. Place 3 cups cream cheese, chocolate truffle, 3 whole eggs and 2/3 cup sugar in a mixer bowl. Using mixer, whip until mixture is smooth and creamy. Set aside.
  3. Place 2 cups cream cheese, 2 eggs, vanilla and 1 cup sugar in a mixer bowl. Using mixer, whip until smooth and creamy; set aside.
  4. Place raspberry jam and TABASCO® Sauce in a mixing bowl and mix well.
  5. Split the white cream cheese mix between the 2 10" springform pans and level in the bottom. Place the raspberry mixture in a large pastry bag with no tip. Pipe the mixture evenly out onto the first layer of cream cheese mixture, leaving a 1" border around the edge. Split the chocolate cream cheese mixture between the two pans and spread evenly.
  6. Place each pan on a sheet pan and fill the sheet pan with water. Bake for 2 hours or until firm in a 275°F oven. Turn off oven and crack door. Let cool in oven for 1-1/2 hours. Remove and chill. Serve with fresh whipped cream.

Yield: 20 servings