Chocolate Raspberry Cheesecake
Total Time: 1 hr 45 mins
Preparation Time: 45 mins
Cook Time: 1 hr
Ingredients
- Servings: 8
- 1 cup chocolate cookie crumb
- 3 tablespoons sugar
- 1/4 cup butter
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups chocolate chips
- 1/2 cup half-and-half
- 3 (8 ounce) packages cream cheese
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
Recipe
- 1 preheat oven to 325 degrees.
- 2 in a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
- 3 press mixture onto the bottom of a 9-inch springform pan.
- 4 (i lightly greased the bottom of the pan although it didn't call for it).
- 5 to make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
- 6 bring to boil.
- 7 continue boiling until sauce is thick and clear.
- 8 strain sauce through a mesh strainer to remove seeds.
- 9 set aside.
- 10 in the top of a double boiler, heat chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
- 11 remove from heat and alow to cool to lukewarm.
- 12 in a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
- 13 beat in eggs, one at a time.
- 14 blend in vanilla and melted chocolate chips.
- 15 pour half of batter over crust.
- 16 spoon 3 tablespoons of raspberry sauce over batter.
- 17 pour remaining batter into pan.
- 18 spoon another 3 tablespoons of raspberry sauce over the top of the batter.
- 19 swirl batter with the tip of a knife to create marbles effect being careful not to disturb bottom crust.
- 20 bake for 55 to 60 minutes or until filling is set.
- 21 allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
- 22 serve with remaining raspberry sauce.
No comments:
Post a Comment