Chocolate-Raspberry Cheesecake

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!

Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
296 Calories

Recipe Instructions

Step 1
Heat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
Step 4
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.
Step 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.
Step 6
Serve cheesecake topped with raspberry sauce.
Chocolate-Raspberry Cheesecake
Chocolate-Raspberry Cheesecake
Chocolate-Raspberry Cheesecake

Ingredients

  • 3 eggs
  • 1 tablespoon water
  • 1 tablespoon butter, melted
  • 1 tablespoon cornstarch
  • 4 cups raspberries
  • ¾ cup white sugar, divided
  • 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
  • 1 (150 g) package round shortbread cookies, finely crushed

Categories

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