Recipes

Chocolate-Raspberry Cheesecake

Name: Chocolate-Raspberry Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 360 min
Ingredients: 1 (150 g) package round shortbread cookies, finely crushed; 1 tablespoon butter, melted; 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened; 0.75 cup white sugar, divided; 3 eggs; 4 cups raspberries; 1 tablespoon cornstarch; 1 tablespoon water

4.5

(2)

2 Reviews

3 Photos

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

Recipe by PHILADELPHIA Cream Cheese

Published on September 29, 2014

3

Prep Time:

30 mins

Cook Time:

1 hrs

Additional Time:

4 hrs 30 mins

Total Time:

6 hrs

Servings:

16

Yield:

16 servings, 1 piece (84 g) each

Jump to Nutrition Facts

Ingredients

1 (150 g) package round shortbread cookies, finely crushed
1 tablespoon butter, melted
3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
¾ cup white sugar, divided
3 eggs
4 cups raspberries
1 tablespoon cornstarch
1 tablespoon water

Directions

Heat oven to 350 degrees F (175 degrees C).
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
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.
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.
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.
Serve cheesecake topped with raspberry sauce.

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
17g	Fat
31g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 296
% Daily Value *
Total Fat 17g	22%
Saturated Fat 9g	44%
Cholesterol 83mg	28%
Sodium 208mg	9%
Total Carbohydrate 31g	11%
Dietary Fiber 2g	8%
Total Sugars 20g
Protein 5g
Vitamin C 8mg	39%
Calcium 15mg	1%
Iron 1mg	3%
Potassium 69mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.