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“My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate—what a match!”
Nutritional Facts 1 slice (calculated without optional garnishes) equals 557 calories, 38 g fat (22 g saturated fat), 123 mg cholesterol, 269 mg sodium, 49 g carbohydrate, 3 g fiber, 9 g protein.
Originally published as Chocolate Raspberry Cheesecake in Taste of Home February/March 2010, p85
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Reviewed on Sep. 11, 2011 by lovetobake0315
Amazing! It's our new favorite cheesecake recipe. Perfect for special occasions! I served it with fresh raspberries and cocoa flavored whipped cream. Yum!!
Reviewed on Apr. 23, 2011 by dmidkiff
Awesome! Love it - is my new favorite cheesecake!
Reviewed on Feb. 25, 2011 by lengelfam
Sensational! I made this for St. Valentine's Day and it was delicious.
Reviewed on Feb. 02, 2011 by lydiafolia
Great tasting chocolate raspberry cheesecake. The crust was too oily, should only use the cookie crumbs and the cookie filling. The cream filling was a bit too soft, next time will try without the bath method.
Reviewed on Jan. 19, 2011 by damara
What can I say it was the whip;;it will make me make cheese cake more often Damara
Reviewed on May. 25, 2010 by denimcowgirl
This was easy to prepare and I really liked it! It was the first time I had ever made a cheesecake.... but it turned out fine! My chocolate/cheesecake batter marble layer didn't marble either but it still tasted good.I didn't let the cream cheese soften enough before I mixed it, so I put the batter in the Vita-Mix blender to remove the lumps and the texture was still great! Light and fluffy :)Next time for the chocolate topping/ganache I would use milk-chocolate chips or just skip them altogether.... it really didn't seem to need any more chocolate! Great recipe!
This was easy to prepare and I really liked it! It was the first time I had ever made a cheesecake.... but it turned out fine! My chocolate/cheesecake batter marble layer didn't marble either but it still tasted good.
I didn't let the cream cheese soften enough before I mixed it, so I put the batter in the Vita-Mix blender to remove the lumps and the texture was still great! Light and fluffy :)
Next time for the chocolate topping/ganache I would use milk-chocolate chips or just skip them altogether.... it really didn't seem to need any more chocolate! Great recipe!
Reviewed on Apr. 19, 2010 by kristinscotth
This has become one of my favorite cheesecake recipes. It was very creamy, and it had a delicious chocolate raspberry flavor. The texture was perfect. For the crust, any time a recipe calls for Oreos, I always scrape out the white filling. Your crust won't be so oily if you do this, but I did have to melt more butter though. I think it might've been 4 Tbsp of melted butter. Like many others, the chocolate mixture didn't marble well. There was just too much of it, but it's okay. I will definitely add this to my repertoire of cheesecake recipes. Highly recommend this one.
Reviewed on Apr. 08, 2010 by MBilllman
Delicious! The best cheesecake I've ever made. I served this to 16 guests for Easter and everyone loved it. It didn't marble, but it didn't matter. The topping makes it really elegant.
Reviewed on Mar. 25, 2010 by gigisalem64
I thought the crust was too oily and next time will use just Oreo crumbs and not the cookies. Other than that it was wonderful. Mine didn't look like the picture, either, and instead had more of just a chocolate layer on top. Very good!
Reviewed on Mar. 07, 2010 by lizza5752
Terrific but I would suggest a few things - 9" pan was too small (and I double checked my pan) so my cheesecake compleley filled the pan and did not "marble". I also will use a different crust recipe. The sandwich cookies were really tough to press into the pan (too sticky) and I had to crush more to fill the bottom. But I decided against the ganache topping and it was still wonderful! ps - I didn't use the water bath, just baked until the center was set and left in the oven with the door closed for 3 hours, turned out fine.
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