New Year’s 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!

Ingredients

 

Directions

  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.

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.

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