Raspberry Cheesecake with Chocolate Crust
Raspberry Cheesecake with Chocolate Crust
Raspberry and chocolate combine in this cheesecake for a dazzling combination to serve your guests.
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40 min
Prep Time
13 hrs 40 min
Total Time
12
servings Ingredients
Filling
1 (10-ounce) package frozen raspberries, partially thawed
1 tablespoon cornstarch
Crust
1 (9-ounce) package chocolate wafer cookies
13 cup Land O Lakes® Butter, melted
Cheesecake
1 12 cups sugar
2 (8-ounce) packages cream cheese, softened
1 12 cups sour cream
3 tablespoons cornstarch
1 teaspoon vanilla
Glaze
2 (1-ounce) squares semi-sweet baking chocolate
14 cup water
2 tablespoons Land O Lakes® Butter
How to make
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STEP 1
Combine raspberries and 1 tablespoon cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-10 minutes or until mixture comes to a boil. Continue boiling 1 minute. Remove from heat. Cool 10 minutes.
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STEP 2
Heat oven to 325°F.
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STEP 3
Place cookies in food processor bowl fitted with metal blade. Cover; process until very finely chopped. Add melted butter; process until smooth. Press onto bottom of 9-inch springform pan; set aside.
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STEP 4
Combine sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add one egg at a time, beating well after each addition. Add sour cream and 3 tablespoons cornstarch. Continue beating, scraping bowl often, until well mixed. Stir in vanilla.
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STEP 5
Pour half of cheesecake batter over crust. Spoon filling evenly over batter in pan. Top with remaining cheesecake batter. Bake 60-70 minutes or until just set 2 inches from edge of pan. Turn off oven; leave cheesecake in oven 2 hours. Remove from oven; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. Loosely cover; refrigerate 8 hours or overnight.
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STEP 6
Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until chocolate and butter are melted and glaze is smooth.
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STEP 7
Cut into individual servings; place onto serving plates. Drizzle about 1 tablespoon glaze over each serving. Store refrigerated.
530 Calories
33 Fat (g)
145 Cholesterol (mg)
330 Sodium (mg)
55 Carbohydrates (g)
2 Dietary Fiber
8 Protein (g)
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