chocolate raspberry cheesecake

★★★★★ 2 Reviews
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By Jennifer McConnell
from Las Vegas, NV

Ingredients For chocolate raspberry cheesecake

  • 1.5 c
    cream filled chocolate cookies, crushed
  • 6 oz
    semi-sweet chocolate chips
  • 1/3 c
    strained raspberry preserves
  • 6 oz
    semi-sweet chocolate chips
  • 1 tsp
    vanilla
  • 1 c
    sour cream
  • 3 lg
    eggs
  • 1.25 c
    sugar
  • 32 oz
    cream cheese softened
  • 2 Tbsp
    butter, melted
  • 1/4 c
    whipping cream
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How To Make chocolate raspberry cheesecake

  • 1
    Make crumbs from 18 cream filled cookies that have been finely crushed.
  • 2
    The first 6 ounces of chocolate chips should be melted and cooled slightly.
  • 3
    Combine crumbs and butter then press onto bottom of 9-inch springform pan.
  • 4
    Combine 24 ounces of cream cheese and sugar, mixing at medium speed of electric mixer until well blended.
  • 5
    Add eggs, one at a time, beating well after each addition.
  • 6
    Blend in sour cream and vanilla; pour over crust.
  • 7
    Combine remaining 8 ounces cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended.
  • 8
    Add red raspberry preserves; mix well.
  • 9
    Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
  • 10
    Bake at 325 for 1 hour and 25 minutes.
  • 11
    Loosen cake from rim of pan; cool before removing rim of pan.
  • 12
    Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake.
  • 13
    Chill.
  • 14
    Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.

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