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Cheesecake with Raspberries & Chocolate

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Submitted by MARYNORTHRUP

YIELD

1 cake

PREP

10 min

COOK

20 min

READY

90 min

Ingredients

8 8
OUNCES OUNCES CREAM CHEESE
softened *
½ 118
CUP ML SUGAR
1 1
EACH EACH EGGS
room temperature
¼ 59
CUP ML SOUR CREAM
½ 2.5
TEASPOON ML VANILLA EXTRACT
6 173.4
OUNCES ML/G PIE SHELL (9 INCH)
chocolate wafer
½ 118
1 237
CUP ML RASPBERRIES
fresh
1 15
TABLESPOON ML POWDERED SUGAR
optional
2 1E+1
TEASPOONS ML COCOA POWDER
unsweetened, optional
1 1
X X MINT LEAVES
optional *

Directions

Preheat oven to 325℉ (160℃).

In a large bowl, with electric mixer, beat cheese with sugar, egg, sour cream, and vanilla.

Pour into crust.

Bake 20 minutes or until top is almost set in center.

Cool on rack for 5 minutes.

Spoon fudge sauce over top in a few dollops.

Cool 15 minutes more.

Carefully spread fudge so it completely covers cake.

Chill.

Just before serving, arrange berries on top of fudge.

If desired, sprinkle lightly with powdered sugar and cocoa powder and garnish with mint leaves.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 1140 52% from fat
 % Daily Value *
Total Fat 66g 102%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 1247mg 52%
Total Carbohydrate 42g 42%
Dietary Fiber 4g 18%
Sugars g
Protein 22g
Vitamin A 5% Vitamin C 14%
Calcium 8% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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