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Double Chocolate Cheesecake with Raspberry Sauce recipe

Chocolate and white chocolate combine inthis heavenly cheesecake topped with raspberry sauce.

Recipe: Double ChocolateCheesecake with Raspberry Sauce

Crust Ingredients:1 1/3 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar
Filling Ingredients:1 cup granulated sugar
4 (8-ounce) packages cream cheese, softened
4 large eggs
1 (10-ounce) package (2 cups) white chocolate chips, melted
1 cup chocolate fudge ice cream topping, warmed
Sauce Ingredients:2 (10-ounce) packages frozen raspberriesin syrup, thawed
1 tablespoon cornstarch

  • Heat oven to 325°F (160°C).
  • Stir together all crust ingredients insmall bowl. Press on bottom of 10-inch springform pan. Bake 10minutes. Cool.
  • Combine 1 cup sugar and cream cheese inlarge mixer bowl. Beat at medium speed, scraping bowl often,until creamy (3 to 4 minutes). Add eggs, one at a time, beatingwell after each addition (1 to 2 minutes). Stir in melted whitechocolate chips. (Mixture may look lumpy.)
  • Pour half of cream cheese mixture intoprepared crust. Spoon 1/2 cup chocolate fudge topping over creamcheese mixture in crust; swirl with knife. Top with remainingcream cheese mixture. Spoon remaining chocolate fudge toppingover cream cheese mixture; swirl with knife. Bake for 65 to 75minutes or until just set 2-inches from edge of pan.
  • Turn off oven; with oven door open atleast 4-inches, let cheesecake stand in oven at least 30 minutesor until center is set. Remove from oven. Loosen sides of cheesecakefrom pan by running knife around inside of pan. Cool completely.Cover; refrigerate 8 hours or overnight.
  • Meanwhile, press raspberries through strainer;discard seeds. (Strain raspberries again, if seeds still remain.)Stir together strained raspberries and cornstarch with wire whiskin 1-quart saucepan. Cook over medium heat, stirring constantly,until mixture comes to a full boil (4 to 8 minutes). Boil, stirringconstantly, until slightly thickened (2 minutes). Remove fromheat. Cool 5 minutes; stir. Cover; refrigerate until servingtime.
  • To serve, spoon raspberry sauce over eachslice of cheesecake. Store refrigerated.

    Makes 16 servings.

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