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

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

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.