Chocolate Raspberry Cheesecake Recipe
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Category: |
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Ingredients: |
Ingredients: 1½ cups cream filled chocolate sandwich crumb cookies 2 tbsps. butter, melted 4 - 8 oz. pkgs. cream cheese, softened 1¼ cups sugar 1 - 8oz. cup sour cream 1 tsp. vanilla extract 3 eggs, beaten slightly 9 oz. semi-sweet chocolate, chopped ½ cup seedless raspberry reserves
Topping; 6 oz. semi-sweet chocolate, chopped ⅓ cup heavy whipping cream fresh raspberries & whipped cream (optional)
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Directions: |
Directions:Place a greased 9" spring form pan on a double thickness of heavy duty foil (about 18" square). Securely wrap the foil around pan. Combine cookie crumbs and butter; press onto the bottom of the prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1½ cups; pour remaining batter over crust. In a microwave safe bowl, melt the chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by teaspoonfuls over the plain batter (do not swirl). Place spring form pan in a large baking pan; add 1" of hot water in larger pan. Bake at 325ºF for 65 - 75 minutes or until center is just set and the top appears dull. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream, if desired. Remove sides of pan. 16 servings. |
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