Chocolate Raspberry cheesecake

half baked
Photo by Latasha M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 20

    chocolate wafer cookies

  • 2

    tablespoons butter

  • 2

    packages (8-oz each) cream cheese, softened

  • 2

    packages (8-oz each) 1/3 less fat cream cheese, softened

  • 1-1/2

    cups granulated sugar

  • 2/3

    cup unsweetened cocoa powder

  • 1

    teaspoon vanilla extract

  • 4

    large eggs

  • 2

    packages (6-oz each) Driscoll’s Raspberries

  • 2

    ounce bar of semi-sweet chocolate

Directions

Preheat oven to 350ºF. Place cookie wafers in a zip-top freezer bag or double bag. Crush with fingers or roll with a rolling pin or food can to make about 1 cup fine crumbs. Melt butter in a saucepan or medium bowl in the microwave. Stir in crumbs until evenly blended with butter. Press crumbs firmly on bottom of 9-inch spring-form pan. Bake 5 minutes. Cool. Reduce oven temperature to 325°F. Beat cream cheeses in a large bowl of electric mixer until smooth. Beat in sugar, cocoa powder and vanilla, starting on low speed then increasing to high, until thoroughly mixed. Beat in eggs one at a time, scraping bowl well after each addition. Gently stir in 1 cup raspberries. Pour mixture into pan. Bake 60-70 minutes or until just barely set in center. Edges may crack slightly. Turn oven off and leave in oven 1 hour with door ajar. Remove from oven and cool completely. Cover and chill at least 8 hours. Run a knife around edge and remove rim. Top cheesecake with remaining raspberries. Hold chocolate bar over cheesecake; firmly slide a sharp vegetable peeler along edge of chocolate allowing shavings to fall on cake.

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