Love chocolate and raspberry? Look no further! This recipe tops a creamy smooth cheesecake with a tart raspberry puree. A delicious dessert!
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.
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 chopped strawberries for the raspberries. No need to strain the cooked sauce before refrigerating as directed.
Enjoy your favourite foods while keeping portion size in mind.