Chocolate Berry Cheesecake Recipe

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Chocolate Berry Cheesecake Recipe
Chocolate Berry Cheesecake Recipe photo by Taste of Home
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Chocolate Berry Cheesecake Recipe

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Publisher Photo
A fruity sauce accents this fudgy cheesecake, making it perfect for holidays and celebrations, says Charleston, South Carolina field editor Lisa Varner.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Chocolate Berry Cheesecake in Taste of Home June/July 2005, p45

  • 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
  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine wafer crumbs and butter. Press onto the bottom of prepared pan; set aside.
  3. 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 in a large baking pan; add 1 in. of hot water to larger pan.
  4. 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.
  5. 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.
Originally published as Chocolate Berry Cheesecake in Taste of Home June/July 2005, p45

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MrsPie User ID: 1433395 58274
Reviewed Dec. 21, 2013

"I love this cheesecake, one of the best I've made. It's rich and tasty, and the raspberry sauce makes it so elegant!"

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