Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake

I don’t think most people realize how easy it is to make cheesecake. My guess is that the thing that prevents folks from making them is they don’t have a springform pan. In case you don’t know, a spring-form pan is a two part pan. The sides are removeable from the bottom after you’ve baked the cheesecake so that it can be sliced into servings. You can get a set of three different sizes at Bed, Bath, and Beyond relatively cheaply especially if you have one of their 20% off coupons.

I made this cheesecake many years for my husband’s workplace Christmas party. My son wouldn’t let me leave home without leaving him a piece because he knew there would not be any leftovers. Soooooo I always arrived at the party with a piece missing.

This recipe comes from the Philadelphia Cream Cheese Cheesecakes cookbook that was published in 1989. It also contains a chocolate orange cheesecake recipe that is to die for!

Ingredients
1 1/2 C. (18) finely crushed creme-filled cookies (I use Oreos)
2 T. margarine, melted
4 – 8 oz. packages of cream cheese
1 1/4 C. sugar
3 eggs
1 C. sour cream
1 t. vanilla
1 – 12 oz. pkg. semi-sweet chocolate chips, divided
1/3 C. seedless red raspberry preserves
1/4 C. whipping cream

1. Place the 18 oreos in a ziploc bag and finely crush them with a rolling pin or chop them in a food processor until finely crushed.
2. Melt 2 T. margarine and pour over the crushed cookies and combine well. Press onto the bottom of a 9-inch springform pan.

Cookie mixture pressed into springform pan

3. In a medium bowl, combine 3 packages of cream cheese and sugar, mixing on medium speed on electic mixer until well blended. Add eggs, one at a time, mixing well after each addition.
4. Blend in the sour cream and vanilla; pour over crust.
5. In a small bowl, melt 1/2 of the chocolate chips and combine with the remaining cream cheese mixing at medium speed on mixer until well blended. Add preserves and mix well.
6. Drop the chololate mixture by rounded tablespoons over the plain cream cheese batter; do NOT swirl.
7. Bake at 325 degrees for 1 hour and 20 minutes.

Freshly Baked Cheesecake

8. Loosen cake from rim of pan with a knife but cool before removing the sides of the pan.

When the cheesecake is cool:
9. Melt the other half of the chocolate chips with the whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Serves 10 to 12.


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