Raspberry & Chocolate Swirl Cheesecake

By gstark

Ingredients

• FILLING:
• 4 eggs
• 1-1/2 cups graham cracker crumbs
• 1/4 cup confectioners' sugar
• 1/3 cup butter, melted
• 1 cup fresh raspberries
• 1/2 teaspoon sugar
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
• Additional fresh raspberries, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

Separate eggs; let stand at room temperature for 30 minutes. 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 cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds.
In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half of the remaining mixture to another bowl; stir in cooled chocolate.
In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half of the egg whites into chocolate mixture until no white streaks remain. Pour over crust.
Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl.
Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake at 325º; for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. Serve cheesecake with additional raspberries if desired. Yield: 12 servings.