Swirled Raspberry & Chocolate Cheesecake
Recipe information
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Cooking:
40 min.
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Servings per container:
1
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Source:

Ingredients for - Swirled Raspberry & Chocolate Cheesecake

1. 4 large eggs -
2. 1-1/2 cups graham cracker crumbs -
3. 1/4 cup confectioners' sugar -
4. 1/3 cup butter, melted -
5. Filling: -
6. 1 cup fresh raspberries -
7. 1/2 teaspoon sugar -
8. 3 packages (8 ounces each) cream cheese, softened -
9. 1 can (14 ounces) sweetened condensed milk -
10. 1 teaspoon vanilla extract -
11. 1 cup semisweet chocolate chips, melted and cooled -
12. Additional fresh raspberries, optional -

How to cook deliciously - Swirled Raspberry & Chocolate Cheesecake

1. Stage

Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. Stage

In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds.

3. Stage

Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate.

4. Stage

In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust.

5. Stage

Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl.

6. Stage

Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.

7. Stage

Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

8. Stage

Remove rim from pan. Serve cheesecake with additional raspberries if desired.