CHOCOLATE -RASPBERRY CHEESECAKE
Another AWESOME cheesecake I get rave reviews from. I clipped this recipe from a Better Homes & Gardens magazine and I love it--worth the effort. I prefer to use the fresh raspberries and I sometimes drizzle additional melted chocolate on top. The two layer effect makes for a nice presentation. SO YUMMY!
Provided by Rhonda J
Categories Cheesecake
Time 1h20m
Yield 1 9inch sprinform pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- For the crust, combine graham crumbs & powdered sugar; stir in melted butter.
- Press onto the bottom and 2 inches up the sides of a 9-inch springform pan; set aside.
- In a bowl, stir together 1 cup of the raspberries with the granulated sugar; set aside.
- For the filling, beat the cream cheese and condensed milk until combined, add eggs & vanilla; beat just until combined.
- Divide batter in half.
- Stir melted chocolate into half of the batter.
- Pour chocolate batter into the prepared pan.
- Stir the raspberry-sugar mixture into the remaining half of batter.
- Spoon this batter over the chocolate batter.
- Place on shallow baking pan.
- Bake at 350°F for 50-60 minutes or until center appears nearly set when shaken (only seems to take about 45 minutes in my oven). Cool in pan on wire rack for 15 minutes.
- Loosen crust from sides of pan,cool cake completely.
- Cover and chill at least 4 hours.
- Serve with remaining raspberries, whip cream if desired.
Nutrition Facts : Calories 377.3, Fat 25.8, SaturatedFat 14.6, Cholesterol 112.4, Sodium 232.9, Carbohydrate 30.5, Fiber 2, Sugar 25.9, Protein 7.1
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