CHOCOLATE RASPBERRY CHEESCAKE RECIPES
CHOCOLATE RASPBERRY CHEESECAKE | ALLRECIPES
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
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 | ALLRECIPES
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
Total Time 6 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 16 servings, 1 piece (84 g) each
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, CarbohydrateContent 31.2 g, CholesterolContent 82.6 mg, FatContent 17.3 g, FiberContent 2.3 g, ProteinContent 5 g, SaturatedFatContent 8.7 g, SodiumContent 207.5 mg, SugarContent 19.7 g
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