Dollops of chocolate and raspberry jamare baked into this elegant cheesecake with a vanilla wafer crumbcrust and topped with a chocolate ganache topping.
Recipe: Chocolate RaspberryCheesecake
1 1/2 cups vanilla wafer crumbs
Combine vanilla wafer crumbs and meltedbutter; press onto the bottom of a 9-inch springform pan.
Combine 24 ounces softened cream cheeseand sugar, mixing with an electric mixer at medium speed untilwell blended. Add eggs, one at a time, beating well after eachaddition. Blend in sour cream and vanilla; pour over the crust.
Melt 1 cup of the chocolate chips andcombine with remaining 8 ounces cream cheese; mixing until wellblended. Add raspberry jam; mix well. Drop the chocolate mixtureby tablespoonful over the plain cream cheese batter; do not swirl.
Bake at 325°F (160°C) for 1 hourand 25 minutes. Loosen the cake from the rim of the pan; coolbefore removing from the pan.
Combine remaining 1 cup chocolate chipsand heavy cream over low heat, stirring until smooth. Spreadover the cheesecake. Chill.
2 tablespoons butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/3 cup raspberry jam
2 cups semisweet chocolate chips – divided use
1/4 cup heavy cream
Makes 12 servings.
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