Monday, May 14, 2012

Raspberry & Chocolate Cheesecake

This two layer cheesecake looks great and tastes even better.  Just try not to eat it all at once.

Yield: 10 servings

With help from sous-chef Karen


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup confectioners' sugar
  • 1/3 cup butter, melted
  • 1 cup fresh raspberries
  • 1/2 tsp sugar
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1 tsp vanilla
  • 4 eggs, separated
  • 6 oz. semisweet chocolate chips


  1. Combine the graham cracker crumbs, confectioners' sugar, and butter.  Press into the bottom of a greased 9" springform pan that has been wrapped with a double layer of aluminum foil.  Set aside.
  2. In a food processor, combine the raspberries and sugar.  Puree until smooth.  Set aside.
  3. Beat the cream cheese until smooth.  Add the condensed milk and vanilla, mixing well.  Add the egg yolks and mix.  Divide in half.
  4. Whip the egg whites until stiff peaks form.
  5. Combine the melted chocolate with the first half of the cream cheese batter.  When well mixed, fold in half the egg whites and then pour into the springform pan.
  6. Fold the egg whites into the remaining cream cheese batter.  Pour into the springform pan.
  7. Drizzle the raspberry puree on top.  Swirl with a knife.
  8. Bake at 325°F for 50-60 minutes in a water bath.  Cool on a wire rack.  When at room temperature, use a sharp knife to separate the side of the cake from the pan.  Cool in the refrigerator overnight.

Adapted from Taste of Home.

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