CHOCOLATE AND RASPBERRY CHEESECAKE RECIPES

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CHOCOLATE RASPBERRY CHEESECAKE | ALLRECIPES



Chocolate Raspberry Cheesecake | Allrecipes image

This triple layer cheesecake is the perfect ending to any meal! Treat your family or impress your guests with this sweet & creamy dessert.

Provided by ReaLemon/ReaLime

Categories     Trusted Brands: Recipes and Tips    ReaLemon/ReaLime

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 9

2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
3 tablespoons ReaLemon® lemon juice from concentrate
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 (6 ounce) ready-made graham cracker crumb crust
2 ounces semisweet chocolate
¼ cup whipping cream

Steps:

  • Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
  • Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

Nutrition Facts : Calories 415.4 calories, CarbohydrateContent 47.2 g, CholesterolContent 73.5 mg, FatContent 22.7 g, FiberContent 1.9 g, ProteinContent 8 g, SaturatedFatContent 11.6 g, SodiumContent 258.4 mg, SugarContent 39.2 g

CHOCOLATE RASPBERRY CHEESECAKE | DRISCOLL'S



Chocolate Raspberry Cheesecake | Driscoll's image

The raspberries add beautiful, elegant color and sweet-tart berry flavor to contrast with the rich chocolate cheesecake. Calorie and fat content of this cheesecake can be adjusted by using regular, low-fat, or fat-free cream cheese.

Provided by DRISCOLLS.COM

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 16

Number Of Ingredients 11

Nutrition Facts : Calories 342, FatContent 21.41 g, SaturatedFatContent 12.18 g, CholesterolContent 108.04 mg, SodiumContent 274 mg, CarbohydrateContent 32.51 g, FiberContent 3.19 g, SugarContent , ProteinContent 6.92 g

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CHOCOLATE AND RASPBERRY CHEESECAKE RECIPE: HOW TO MAKE IT
You’ll fall in love with this sweet treat. Each silky slice is topped with juicy raspberries. Yes, you can have cheesecake without breaking the calorie budget. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 3.7
Total Time 25 minutes
Category Desserts
Calories 237 calories per serving
  • Preheat oven to 375°. Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake until lightly browned, 8-10 minutes. Cool in pan on a wire rack., For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted. , In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add chocolate mixture and the cocoa. Beat in vanilla. Pour onto crust; refrigerate until firm, 2-3 hours., Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.
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CHOCOLATE RASPBERRY CHEESECAKE RECIPE: HOW TO MAKE IT
My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate—what a match! —Mickey Turner, Grants Pass, Oregon
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 45 minutes
Category Desserts
Calories 557 calories per serving
  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of 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 1-1/2 cups; pour remaining batter over crust. , In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully 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.
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CHOCOLATE RASPBERRY CHEESECAKE RECIPE: HOW TO MAKE IT
My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate—what a match! —Mickey Turner, Grants Pass, Oregon
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 45 minutes
Category Desserts
Calories 557 calories per serving
  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of 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 1-1/2 cups; pour remaining batter over crust. , In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully 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.
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CHOCOLATE RASPBERRY CHEESECAKE | DRISCOLL'S
The raspberries add beautiful, elegant color and sweet-tart berry flavor to contrast with the rich chocolate cheesecake. Calorie and fat content of this cheesecake can be adjusted by using regular, low-fat, or fat-free cream cheese.
From driscolls.com
Reviews 4.7
Calories 342 per serving
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From midwestliving.com
Total Time 6 hours 15 minutes
Category Food
Calories 391 calories per serving
  • Bake until center appears nearly set when pan is gently shaken, 50 to 60 minutes. Cool in pan on a wire rack 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remove sides of pan; cool cheesecake completely. Cover and chill at least 4 hours or overnight before serving. Serve with remaining raspberries, orange slices and/or orange peel curls.
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From bhg.com
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Calories 633 calories per serving
  • To serve, garnish with chocolate leaves, powdered sugar, cocoa powder, and berries, if desired. Makes 12 to 16 servings.
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