Chocolate Raspberry Cheesecake
Yield
6 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 1 ½ | cups |
chocolate wafer crumbs
|
* |
| 2 | tablespoons |
margarine
melted |
|
| Body | |||
| 32 | oz |
cream cheese
softened |
|
| 1 ¼ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | package |
semi-sweet chocolate
null, null |
|
| ⅓ | cup |
raspberry jam
strained |
*
|
| Topping | |||
| 1 | package |
semi-sweet chocolate
null, null |
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 355 | ml |
chocolate wafer crumbs
|
* |
| 3E+1 | ml |
margarine
melted |
|
| Body | |||
| 32 | oz |
cream cheese
softened |
|
| 296 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | package |
semi-sweet chocolate
null, null |
|
| 79 | ml |
raspberry jam
strained |
*
|
| Topping | |||
| 1 | package |
semi-sweet chocolate
null, null |
|
| 59 | ml |
heavy whipping cream
|
|
Directions
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
BODY: Combine 3 packages cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining package cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl. Bake at 325, 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
TOPPING: Melt chocolate pieces with whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipped cream, raspberries and fresh mint, if desired.
