Print Options

Full Page
3x5
4x6

Include these items:

Photos

Chocolate Berry Cheesecake

A fruity sauce accents this fudgy cheesecake, making it perfect for holidays and celebrations, says Charleston, South Carolina field editor Lisa Varner.

12-14 ServingsPrep: 20 min. Bake: 55 min. + chilling

Ingredients

1 cup crushed chocolate wafers (about 20 wafers)
2 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 cups (12 ounces) semisweet chocolate chips, melted and cooled
1/2 cup heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
4 eggs, lightly beaten
RASPBERRY SAUCE:
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup cranberry juice
1 package (12 ounces) frozen unsweetened raspberries, thawed

Directions

Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
In a small bowl, combine wafer crumbs and butter. Press onto the
bottom of prepared pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in
the chocolate, cream, cornstarch and vanilla. Add eggs; beat on low
just until combined. Pour filling over crust. Place springform pan

2 of 2

Chocolate Berry Cheesecake (continued)

Directions (continued)

in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 55-60 minutes or until center is just set and
top appears dull. Remove springform pan from water bath. Cool on a
wire rack for 10 minutes. Carefully run a knife around edge of pan
to loosen; cool 1 hour longer. Refrigerate overnight.
In a small saucepan, combine the sugar, cornstarch and cranberry
juice until smooth. Bring to a boil over medium heat; cook and stir
for 1 minute. Remove from heat; stir in raspberries. Cool
completely. Serve cheesecake with raspberry sauce. Refrigerate
leftovers. Yield: 12-14 servings.