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Raspberry Chocolate Cheesecake Recipe

Raspberry Chocolate Cheesecake Recipe photo by Taste of Home

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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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Raspberry Chocolate Cheesecake Recipe

Prep: 40 min. + chilling

Yield: 12 Servings

40 40

Ingredients

2 cups chocolate wafer crumbs (about 38 wafers)
1/3 cup sugar
1/2 cup butter, melted
FILLING:
1 envelope unflavored gelatin
3/4 cup cold water
2 cups heavy whipping cream
3 packages (two 8 ounces, one 3 ounces) cream cheese, softened
1/3 cup sugar
4 ounces semisweet chocolate, melted and cooled
1 cup fresh or frozen raspberries
Fresh raspberries and mint, optional

Directions

Combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly.
In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat cream cheese and sugar; stir in cooled gelatin. Transfer half of the mixture to another bowl.
To one bowl, fold in melted chocolate and half of the whipped cream. Pour over prepared crust. To the other bowl, carefully fold in the remaining whipped cream, then the raspberries. Pour over chocolate layer. Cover and refrigerate for 6 hours or overnight.
Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with berries and mint if desired. Refrigerate leftovers. Yield: 12 servings.

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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Raspberry Chocolate Cheesecake

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(1-9) of 9 reviews

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Reviewed on Feb. 11, 2013 by rudylenak

Love it

Reviewed on Dec. 11, 2012 by msmom98

The instructions are confusing. It tells you to mix cream cheese and set aside and then to mix more cream cheese with sugar and stir in gelatin and transfer half of thisto another bowl. How many bowls of cream cheese do we need and how much is in the small bowl and how much is in the large bowl...?

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!!!