Chocolate Raspberry Cheesecake Recipe

The best delicious Chocolate Raspberry Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Raspberry Cheesecake recipe today!

Hello my friends, this Chocolate Raspberry Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Raspberry Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Raspberry Cheesecake.

What Makes This Chocolate Raspberry Cheesecake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Raspberry Cheesecake.

Ready to make this Chocolate Raspberry Cheesecake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


1 1/2 c Finely crushed graham
-crackers
1/4 c Sifted powdered sugar
1/3 c Butter; melted
2 c Fresh or frozen loose-pack
-raspberries; thawed
1/2 ts Granulated sugar
3 pk (8 oz) cream-cheese;
-softened
1 cn (14 oz) sweetened condensed
-milk
4 Eggs
1 ts Vanilla
1 c Semisweet chocolate pieces;
-(6oz), melted and cooled

The following is a recipe I found out of Better Homes and Gardens…YUM…

CRUST: combine crackers and powdered sugar; stir in butter. Press onto
bottom and 2 inches up the sides of a 9-inch springform pan. Set aside. In
a bowl, stir together 1c of the berries and the granulated sugar. Set
aside.

FILLING: Large bowl, beat cream cheese and cond. milk with an electric
mixer until combined. Add eggs and vanilla; beat just until combined.
Divide batter in half. Stir melted chocolate into half of batter and pour
this into crust. Stir raspberry mixture into remaining batter and spoon
this over the chocolate layer.

Place on a shallow baking pan. Bake 350 oven for 50-60 minutes or till
center appears almost set. Cool in pan on a wire rack for 15 minutes.
Loosen crust from sides of pan and cool 30 minutes. Remove sides of pan and
cool cake completely.

Cover. Chill at least 4 hour. (overnight is better if possible.) Serve with
the remaining raspberries.

Makes 16 servings


Yields
1 Servings

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