Chocolate Raspberry Cheesecake
TOTAL TIME: Prep: 40 min. Bake: 65 min. + chilling
YIELD: 16 servings.
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! —Mickey Turner, Grants Pass, Oregon
Ingredients
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1-1/2 cups Oreo cookie crumbs
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2 tablespoons butter, melted
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4 packages (8 ounces each) cream cheese, softened
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1-1/4 cups sugar
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1 cup sour cream
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1 teaspoon vanilla extract
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3 large eggs, lightly beaten
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9 ounces semisweet chocolate, chopped
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1/2 cup seedless raspberry preserves
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TOPPING:
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6 ounces semisweet chocolate, chopped
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1/3 cup heavy whipping cream
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Fresh raspberries and whipped cream, optional
Directions
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1.
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.
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2.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.
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3.
In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
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4.
Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
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5.
For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.
Nutrition Facts
1 slice: 557 calories, 38g fat (22g saturated fat), 123mg cholesterol, 269mg sodium, 49g carbohydrate (41g sugars, 3g fiber), 9g protein.
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