Chocolate Raspberry Cheesecake by domesticdiva

By DOMESTICDIVA

The Fresh Raspberries really make this cheesecake.

Ingredients

• 1-1/4 cups sugar
• 1 cup all purpose flour
• 1/3 cup butter, cut up
• 4 tsp. finely shredded lemon peel
• 2 tsp. vanilla
• 3 8oz pkg. cream cheese, softened
• 2 tbsp. all purpose flour
• 2 eggs
• 1 egg yolk
• 1/4 cup milk
• 1 cup raspberries
• 1 3.5 oz bar chocolate with liquid raspberyy filling, broken
• sifted powdered sugar

Details

Servings 12

Preparation

Step 1

Preheaqt oven to 375.
In food processor, combine 1/4 cup of the sugar, 1 cup flour, butter, 2 tsp of the lemon peel and 1 tsp. vanilla.
Cover and process until fine crumbs form. press mixture to bottom and 2"
up the side of 9" springform pan.
Bake for 10-20 minutes or until lightly browned. Cool on wire rack.

Meanwhile, in large bowl, combine cream cheese, 2 tbsp flour, remaining sugar and remaining vanilla. Beat with electric mixer until smooth. Add egg and egg yolk all at once; beat on low speed just until combined. Stir in milk and remaing lemon peel.

Pour half the mixture into crust lined pan. Sprinkle with raspberries and chocolate. Pour remaing cream mixture into pan.

Place springform pan in shallow baking pan. Bake for 35-40 minutes or until center appears nearly set when gently shaken.

Cool on wire rack for 15 minutes.
Loosen crust from side; cool 35 minutes.
remove side from pan; cool cheesecake.
Cover and chill for 4-24hrs
Garnish with additional fresh raspberries and sprinkle with powdered sugar