Chocolate Raspberry Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A rich, chocolatey cheesecake that's been called divine. Ingredients:
1 cup graham cracker crumbs |
1/4 cup cocoa |
1/4 cup sugar |
1/4 cup butter, melted |
2 cups (12 oz.) semisweet chocolate chips |
1 cup heavy cream |
3/4 cup seedless raspberry jam |
2 (8 oz.) packages cream cheese, softened |
3/4 cup sugar |
topping |
raspberry jam, melted (amount is up to you) |
fresh raspberries, cut in half |
4 eggs |
2 tsp. vanilla |
Directions:
1. Preheat oven to 325F. Combine graham cracker crumbs, cocoa, sugar, and melted butter. Press into the bottom and about 1-inch up the sides of a 9-inch springform pan.
2. In a 2-quart glass bowl, combine chocolate chips and heavy cream. Heat in microwave on HIGH for 3-4 minutes, or until mixture is smooth. Mix in jam, stirring until dissolved. Let cool for 10 minutes.
3. In a large bowl, beat together cream cheese and sugar, beating until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla and chocolate-raspberry mixture, beating until mixed. Pour mixture into crust.
4. Bake at 325F for 65-75 minutes, or until cheesecake is set around edges, but still jiggles slightly in center. Let cool. Refrigerate until well chilled before serving
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