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Raspberry Chocolate Cheesecake

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

12 ServingsPrep: 40 min. + chilling

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

2 of 2

Raspberry Chocolate Cheesecake (continued)

Directions (continued)

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.

Nutrition 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.