chocolate-raspberry cheesecake by Becca Sims - Musely
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chocolate-raspberry cheesecake

posted in Food & Drink > Recipes
02/04/2014
  • ingredients:

    1 1/2 cups finely crushed graham crackers
    1/4 cup sifted powdered sugar
    1/3 cup butter, melted
    2 cups fresh or frozen loose-pack raspberries, thawed
    1/2 teaspoon granulated sugar
    3 8 ounce package cream cheese, softened
    14 can can sweetened condensed milk
    4 eggs

  • ingredients (contd.):

    1 teaspoon vanilla
    1 cup semisweet chocolate pieces (6 oz.), melted and cooled

  • directions:

    1.Preheat oven to 350 degrees F. For crust, combine crushed crackers and powdered sugar; stir in melted butter. Press onto bottom and about 2 inches up sides of a 9-inch springform pan. Set aside.

  • 2.In a small bowl stir together 1 cup of the raspberries and the granulated sugar. Set aside. For filling, in a large mixing bowl beat cream cheese and condensed 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 the batter. Pour chocolate batter into crust-lined pan. Stir raspberry-sugar mixture into remaining batter. Spoon raspberry batter over chocolate batter.

  • 3.Place pan on a shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when pan is gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan. Cool 30 minutes. Remove sides of pan; cool cake completely. Cover; chill at least 4 hours.

  • Serve with remaining raspberries. Makes 16 servings

  • Thanks and don't forget to like! Thank you!

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