Ingredients
-
18
-
2
-
32
-
1 1/4
-
3
-
1
-
1
-
6
-
1/3
-
6
-
1/4
-
-
-
-
Directions
Chocolate Raspberry Cheesecake, , Very good–but also, very chocolatey The raspberry flavor is quite subtle It’s a great cheesecake, but the raspberry was a little overwhelmed by the chocolate Next time I will make up a raspberry sauce to drizzle on top
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Steps
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1
Done
|
Combine Crumbs and Margarine; Press Onto Bottom of 9-Inch Springform Pan. |
|
2
Done
|
Combine 24 Ozs of Cream Cheese and Sugar, Mixing at Medium Speed on Electric Mixer Until Well Blended. |
|
3
Done
|
Add Eggs, One at a Time, Beating Well After Each Addition. |
|
4
Done
|
Blend in Sour Cream and Vanilla; Pour Over Crust. |
|
5
Done
|
Combine Remaining 8 Ozs Cream Cheese and Melted Chocolate, Mixing at Medium Speed on Electric Mixer Until Well Blended. |
|
6
Done
|
Add Red Raspberry Preserves; Mix Well. |
|
7
Done
|
Drop Rounded Measuring Tablespoonfuls of Chocolate Cream Cheese Batter Over Plain Cream Cheese Batter, Do not Swirl. |
|
8
Done
|
Bake at 325f For 1 Hour and 25 Minutes. |
|
9
Done
|
Loosen Cake from Rim of Pan; Cool Before Removing Rim of Pan. |
|
10
Done
|
Melt Chocolate Pieces and Whipping Cream Over Low Heat Stirring Until Smooth. |
|
11
Done
|
Spread Over Cheesecake. |
|
12
Done
|
Chill. |
|
13
Done
|
Garnish With Additional Whipping Cream, Whipped, Raspberries and Fresh Mint Leaves, If Desired. |
