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This eye-catching cheesecake showcases red raspberries and heavenly dark chocolate. It’s a treat in our house for special occasions. —Robinne Hurt, Crossfield, Alberta
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Nutritional Facts 1 slice (calculated without garnish) equals 472 calories, 36 g fat (22 g saturated fat), 97 mg cholesterol, 306 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Raspberry Chocolate Cheesecake in Country February/March 2009, p49
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Reviewed on Apr. 25, 2011 by jvanber
SO pretty and SO delicious! Not too sweet. Made this for Easter dessert. My family loved it!
Reviewed on Feb. 14, 2010 by mgford
I think the crust should have been baked in order to hold its shape, and I totally agree with the "bland" rating. It is much more attractive than it is good tasting.
Reviewed on Feb. 08, 2010 by Lizalee
It's attractive and sounds good. But, it was a bit tedious to make, and the flavor is rather disappointingly bland. Chocolate layer not chocolately enough, and lacks a vibrant raspberry flavor.
Reviewed on Feb. 03, 2010 by swiss-angel
How many tsp is 1 envelope unflavoured gelatin as I would like to try this recipe. The gelatin sold here in Asia are packed differently / sizes. Thanks.
Reviewed on Feb. 02, 2010 by bookwormette
so good!!! No need to change a thing... will make it again for years to come.. Thanks!!!
Reviewed on Feb. 02, 2010 by tkarinas
My family absolutely loves this recipe and it's a keeper, for sure. It's one that will be made for special occasions in our home for many years to come.
Reviewed on Mar. 14, 2009 by stephaniepew
This is the best cheesecake I have ever had!!!
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