Tuesday, March 2, 2010

Chocolate Raspberry Cheesecake

A perfect Sunday dessert. I saw this in a magazine and gave it a try. It was super creamy and rich and delicious, just like every other cheesecake I have had an encounter with. I never met a cheesecake I didn't love. :)

(I know, I know... not the best picture. I might have to pull the left overs out and redeem myself :)


1 1/2 cup of crushed oreos
2 Tbsp butter, melted

4 pkg (8oz each) cream cheese, softened
1 cup (8 oz) sour cream
1 tsp vanilla extract
3 eggs, slightly beaten

9 oz semisweet chocolate chips
1/2 cup seedless raspberry preserves

6 oz semisweet chocolate chips
1/3 cup whipping cream

Place a greased 9-in. spring form pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter and press onto the bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low speed jut until combined. Set aside 1 1/2 cups (for topping) pour remaining batter over crust.

In a microwave melt chocolate; stir in preserves until blended. Stir in reserved batter jut until blended. Drop by tablespoonfuls over the plain batter (DO NOT SWIRL). Place spring form pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 325F for 65-75 minutes or until center is just set and top appears dull. Remove spring form pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

For topping, place chocolate in a small bowl. In a saucepan, bring cream just to a boil, pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with fresh raspberries.

Recipe is from Mickey Turner (taste of home mag.)

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