CHOCOLATE-RASPBERRY CHEESECAKE
Love chocolate and raspberry? Look no further! This recipe tops a creamy smooth cheesecake with a tart raspberry puree. A delicious dessert!
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
- Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 minutes or until slightly thickened, stirring frequently. Mix cornstarch and water until blended. Add to raspberry mixture; cook and stir 1 minutes or until thickened. Pour through fine-mesh strainer into bowl; refrigerate until ready to serve.
- Serve cheesecake topped with raspberry sauce.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 31.2 g, Cholesterol 82.6 mg, Fat 17.3 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 8.7 g, Sodium 207.5 mg, Sugar 19.7 g
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