Chocolate-Raspberry Cheesecake

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By Philadelphia Cream Cheese

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Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
4 hrs 30 mins
total:
6 hrs
Servings:
16
Yield:
16 servings, 1 piece (84 g) each
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oven to 350 degrees F (175 degrees C).

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  • 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; protein 5g 10% DV; carbohydrates 31.2g 10% DV; fat 17.3g 27% DV; cholesterol 82.6mg 28% DV; sodium 207.5mg 8% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Cathy
Rating: 5 stars
06/20/2019
I added 6 oz if chocolate and made the raspberry glaze. It was delicious. I wrapped the pan in foil and put it in a baking pan with hot water around it. It did not crack at the top. Everyone loved it. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lyndsay Rae
Rating: 4 stars
06/25/2016
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 beating in the eggs. It added a nice extra flavor. I also found the cooling in the refrigerator only took 3 hours instead of 4. I put the raspberry sauce around the edges and down the sides right before serving instead of directly on top and I lined the top edge with whole fresh raspberries. Overall very tasty! Read More
Cathy
Rating: 5 stars
06/19/2019
I added 6 oz if chocolate and made the raspberry glaze. It was delicious. I wrapped the pan in foil and put it in a baking pan with hot water around it. It did not crack at the top. Everyone loved it. Read More
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