Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake

485

Chocolate Raspberry Cheesecake
Chocolate Raspberry Cheesecake
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Rating: 3.5
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Literally the best cheesecake. I decided to add a few twists to the recipe by making it chocolate and adding raspberries to the topping. It worked beautifully and added so much flavor! It is really quite easy to make. I hope you enjoy it as much as I did!!!!
Chocolate Raspberry Cheesecake
Chocolate Raspberry Cheesecake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
Literally the best cheesecake. I decided to add a few twists to the recipe by making it chocolate and adding raspberries to the topping. It worked beautifully and added so much flavor! It is really quite easy to make. I hope you enjoy it as much as I did!!!!
Ingredients
Crust
Filling
Topping
Servings:
Units:
Instructions
  1. Preheat oven to 350F degrees.
  2. In a medium bowl, combine crust ingredients together until well combined.
  3. Press into a 9″ spring form pan, pressing crumbs into bottom and about 1 1/2″ up sides of pan.
  4. For the filling, combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth.
  5. Add the eggs, one at a time, beating between each addition.
  6. Add the vanilla, lemon juice and salt and beat until smooth and creamy.
  7. Melt the one cup of chocolate until smooth, and add to cheesecake mixture, beating until completely incorporated.
  8. Pour into crust.
  9. Bake at 350F degrees for 35-45 minutes.
  10. While cheesecake is baking, make topping by simply mixing together all of the topping ingredients.
  11. After 35-45 minutes of baking, remove cheesecake from oven and turn oven down to 325F degrees.
  12. Pour topping over hot cheesecake, gently spreading to edges.
  13. Return cheesecake to oven and bake for an additional 12-15 minutes.
  14. Remove cheesecake from oven and leave sides on pan while allowing cheesecake to cool to room temperature.
  15. Refrigerate several hours (or overnight)
  16. Run a small knife around the edges of the pan and remove them before serving.
  17. Serve with extra raspberry pie filling– YUM!
  18. Enjoy!!!!
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