Chocolate Cheesecake with Raspberry Topping

By Late2Serenity

If using cornstarch, mix with 2 tablespoons of cold water, then stir into the purée. Bring the sauce to a boil to thicken it, then cool before using.

Ingredients

• CRUST
• 2/3 cup chocolate cookie crumbs
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• FILLING
• 8 ounces cream cheese, at room temperature
• 1/3 cup sweetened condensed milk
• heaping 3/4 cup semisweet or bittersweet chocolate, melted
• 1 teaspoon vanilla extract
• 1 large egg
• SAUCE
• 1 cup frozen raspberries, thawed, pureed, strained
• 1 teaspoon fresh lemon juice
• 2 teaspoons Instant ClearJel or cornstarch
• 1/4 cup sugar

Details

Servings 12
Adapted from kingarthurflour.com

Preparation

Step 1

To make the crust:

Mix together and place a tablespoon of crumbs in each cup. Press into the bottom and about 1/4 inch up the side. Place into a preheated 350F oven and bake for 10 minutes. Remove from the oven and cool slightly. Turn the oven down to 275F.

To make the filling:

Beat the cream cheese until soft and fluffy. Mix in the sweetened condensed milk. Stir in the melted chocolate, vanilla, and egg. Use about 2 heaping tablespoons to fill the cups about 3/4 full. Bake for 35 minutes, until the cheesecake is set around the edges--a small spot should still look soft in the middle. Remove from the oven and cool slowly to room temperature, then remove from the pan and chill.

To make the sauce

Place the raspberries and lemon juice in a small saucepan. Place the raspberries and lemon juice in a small saucepan. Mix the sugar and Instant ClearJel together. Stir into the raspberries, then heat to a simmer. Remove from the heat. Spoon a teaspoon over each of the chilled cheesecakes.