CHOCOLATE RASBERRY CHEESECAKE RECIPES

Name: Decadent Chocolate Raspberry Cheesecake
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 16
Ingredients: 8 Ounces semi-sweet chocolate chips; 2 Tablespoons unsalted butter, melted; 2 Packages (8 ounces each) cream cheese at room temperature; 2 Packages (8 ounces each) reduced-fat cream cheese at room temperature; 1 1/2 Cups sugar; 2/3 Cup unsweetened cocoa powder; 1 Tsp. vanilla extract; 2 Packages (6 ounces) Driscoll's Raspberries, divided; 2 Tablespoons vegetable shortening; 4 Eggs; 20 purchased chocolate wafer cookies (such as Famous Chocolate Wafers)

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

Ingredients

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

CHOCOLATE RASPBERRY CHEESECAKE RECIPE - FOOD.COM

Chocolate Raspberry Cheesecake Recipe - Food.com image

Make and share this Chocolate Raspberry Cheesecake recipe from Food.com.

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

18 cream-filled chocolate sandwich cookies, finely crushed
2 tablespoons margarine, melted
32 ounces cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla
6 ounces semi-sweet chocolate chips (this 6 ozs of chocolate chips should be melted and cooled slightly)
1/3 cup raspberry preserves, strained
6 ounces semi-sweet chocolate chips
1/4 cup whipping cream

Steps:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended.
Add red raspberry preserves; mix well.
Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
Bake at 325°F for 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth.
Spread over cheesecake.
Chill.
Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Nutrition Facts : Calories 995.6, FatContent 63.9, SaturatedFatContent 32.4, CholesterolContent 175.9, SodiumContent 675.6, CarbohydrateContent 102.1, FiberContent 3.8, SugarContent 77.6, ProteinContent 12.8

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