If you make Chocolate Raspberry Cheesecake, invite some friends over so you don't eat it all yourself. This recipe is adapted from an original named Chocolate Raspberry Truffle Cheesecake, which appeared in "365 Great Chocolate Desserts" by Natalie Haughton. Submitted by J. Turner
Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides (about 1 inch) of a 9in (228 mm) springform pan (or two 7in pans).
Refrigerate while making the filling.
Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes or until smooth. Stir every minute. Mix in the jam, stirring until dissolved; let cool for 10 minutes
Mix the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg.
Add the vanilla and the chocolate raspberry mixture.Mix well.
Bake 1 1/4 to 1 1/2 hours at 325F (approx 170C) or until cake is set around the edges but still jiggles slightly in the center.
Cool chocolate raspberry cheesecake and put in the fridge for at least 6 hours.
If you make it in the 7 inch pans, you can get 12 slices per cake
Can we talk? Do you have any variations, comments or recipes you would like to share? You can reach me using the Contact Page.
Go to top of Chocolate Raspberry Cheesecake Recipe
Go to Cheesecake Recipes
Go to Recipes Mania Home Page