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!
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1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have
been
finely crushed. ** This 6 ozs of Chocolate chips should be melted
and cooled slightly .
~-
~— Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Combine 24 ozs of cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Add eggs, one at
a time, beating well after each addition. Blend in sour cream and
vanilla; pour over crust. Combine remaining 8 ozs cream cheese and
melted chocolate, mixing at medium speed on eletric mixer until well
blended. Add Red Raspberry preserves; mix well. Drop rounded
measuring tablespoonsfuls of chocolate cream cheese batter over plain
cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour
and 25 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Melt chocolate pieces and whipping cream over low heat
stirring until smooth. Spread over cheescake. Chill. Garnish with
additonal whipping cream, whipped, raspberries and fresh mint leaves,
if desired.
Yields
10 servings
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