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Chocolate-Raspberry Cheesecake

"Love chocolate and raspberry? Look no further! This recipe tops a creamy smooth cheesecake with a tart raspberry puree. A delicious dessert!"
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Ingredients

6 h servings 296 cals
Original recipe yields 16 servings (16 servings, 1 piece (84 g) each)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F (175 degrees C).
  2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
  4. Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 minutes or until slightly thickened, stirring frequently. Mix cornstarch and water until blended. Add to raspberry mixture; cook and stir 1 minutes or until thickened. Pour through fine-mesh strainer into bowl; refrigerate until ready to serve.
  6. Serve cheesecake topped with raspberry sauce.

Footnotes

  • Variation:
  • Prepare using plain PHILADELPHIA Brick Cream Cheese, and blending 4 oz. melted BAKER'S Semi-Sweet Chocolate into cheesecake batter before pouring over crust and baking as directed.
  • Substitute:
  • Substitute chopped strawberries for the raspberries. No need to strain the cooked sauce before refrigerating as directed.
  • Size Wise:
  • Enjoy your favourite foods while keeping portion size in mind.

Nutrition Facts


Per Serving: 296 calories; 17.3 g fat; 31.2 g carbohydrates; 5 g protein; 83 mg cholesterol; 207 mg sodium. Full nutrition

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Reviews

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This recipe does not have chocolate, despite the name. I added 1/4 cup of chocolate chips (melted in the microwave) and added the melted chocolate to the cream cheese and sugar mixture, prior to...