Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...



Chocolate Raspberry Cheesecake
12 slices

1 1/2 Cups (18) Cream filled Cookies, crushed 
2 Tbs. Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 Cup Sugar
3 large Eggs
1 Cup Sour Cream
1 tsp. Vanilla
6 oz Semi-sweet Chocolate Chips, melted
1/3 Cup Raspberry Preserves, Strained
1/2 cup semi-sweet chocolate chips, melted
Whipping Cream

Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. In a large bowl, combine 24 ounces of cream cheese and sugar, blending with an electric mixer.

Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour mixture over crust. Combine remaining cream cheese and melted chocolate, blending well with mixer. Add Red Raspberry preserves; mix well. Drop dollops of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F. for 1 hour and 25 minutes. 

Loosen cake from pan and cool before removing. 

Melt chocolate pieces. Dip a fork in the melted chocolate and go back and forth in a waving motion over cheesecake to make a line design. Chill. 

Garnish with whipping cream and fresh raspberries.

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
TM Copyright

Featured Recipes:
Chocolate - the food of the Gods
Step-by-step cake decorating

Featured Magazine:
Dessert Professional