Chocolate And Raspberry Cheesecake Recipes

CHOCOLATE AND RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 375°. Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake until lightly browned, 8-10 minutes. Cool in pan on a wire rack., For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted. , In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add chocolate mixture and the cocoa. Beat in vanilla. Pour onto crust; refrigerate until firm, 2-3 hours., Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; 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 just until combined. Set aside 1-1/2 cups; pour remaining batter over crust. , In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a 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 small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
• Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

CHOCOLATE AND RASPBERRY CHEESECAKE TOPPING

Steps:

• Set up a double boiler over medium-high heat. Add the chocolate and cream to the bowl and heat, stirring, until the chocolate is melted and a smooth ganache is formed; scrape down the sides of the bowl as the chocolate melts. Allow the ganache to cool for 5 minutes.
• Place the cheesecakes on a serving platter. Pour a heaping tablespoon of ganache on top of each cheesecake. The ganache should be thick enough that it barely runs over the edges. Top each cheesecake with 3 raspberries and a mint leaf.

HOMEMADE CHEESECAKE WITH RASPBERRY AND CHOCOLATE SAUCE

Steps:

• Heat oven to 350 degrees F.
• Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking.
• Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold.
• To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2.
• To Plate: Serve a wedge of cheesecake with pool of each sauce on the side.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Soften cream cheese in microwave on high for 15 to 20 seconds.
• Preheath oven to 350 degrees F.
• Beat cream cheese until fluffy with mixer.
• Gradually beat in condensed milk until smooth.
• Add egg, lemon juice and vanilla; mix well.
• Arrange rasberries on bottom of crust.
• Slowly pour cheese mixture over fruit.
• Bake 30 to 35 minutes or until center is almost set.
• Cool.
• In small saucepan, over low heat, melt semi-sweet chocolate squares with whipping cream.
• Cook and stir until thickened and smooth.
• Remove from heat.
• Top cheesecake with chocolate glaze; chill.
• Garnish as desired.

COPYCAT CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
• Combine cookie crumbs, 1/4 cup butter, and 2 tablespoons sugar in a bowl; press into the bottom of the prepared pan.
• Beat cream cheese in a bowl using an electric mixer until smooth. Add 1 cup sugar gradually; mix until well blended. Add eggs, 1 at a time; beat at low speed until very smooth.
• Set a heat-proof bowl over a saucepan of boiling water. Break 3 bars of chocolate into pieces and place in the bowl; add 4 tablespoons cream and salt. Stir until melted, about 2 minutes.
• Pour chocolate into cream cheese mixture; blend well. Stir in sour cream and raspberry essence; beat until smooth. Pour into the prepared pan.
• Bake in the center of the preheated oven until set but still soft, about 45 minutes. Do not over bake; the cake will firm up when chilled. Turn off heat; leave cake in oven with door ajar for 45 minutes more. Remove cake from oven; refrigerate in the pan until firm, at least 12 hours.
• Remove cake from pan carefully; transfer to a serving plate. Top with a very thin layer of raspberry jam.
• Set a heat-proof bowl over a saucepan of boiling water. Break remaining 3 bars of chocolate into pieces and place in the bowl; add 3 tablespoons cream. Stir until melted, about 2 minutes. Pour the melted chocolate evenly over the cake. Arrange raspberries on top; refrigerate until set, about 30 minutes.

EASY CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 350F degrees.
• With mixer, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth.
• Add egg, lemon juice and vanilla, mix well.
• Arrange raspberries on bottom of crust.
• Slowly pour cheese mixture over fruit.
• Bake 30-35 minutes until center is almost set, cool.
• Top cheesecake with chocolate glaze (follows) and chill.
• Glaze-----------.
• In a small saucepan over low heat, melt 2 oz of semi-sweet baking chocolate with 1/4 cup whipping cream.
• Cook and stir until thickened and smooth, remove from heat.

CHOCOLATE AND RASBERRY CHEESECAKE

Steps:

• Crush up 250g chocolate chip biscuits into a bowl whilst melting 50g butter. Once the butter has melted, add it into the biscuits and stir.
• Whisk 250g mascarpone, 100g caster sugar together with an electric whisk. Then gradually add the double cream making sugar the 1st layer of filling doesn't go to runny, the mixture should be thick enough so that it looks like whipped cream
• Layer the biscuits and the 1st layer of filling so that the biscuits are at the bottom and then put it into the fast freezer.
• Now melt 400g milk chocolate and 200g white chocolate in separate saucepans making sure it doesn't burn. Once it is all melted, put the chocolate into separate bowls to be cooled in the fridge.
• Once all the chocolate is cooled, take the milk chocolate and the half done cheesecake and pour the melted chocolate over the top ensuring the it doesn't seep through the 1st layer of filling. This chocolate layer is the 2nd layer of filling, then place it into the fast freezer.
• Next, wash the raspberries and pat them dry very lightly so that they aren't wet when dealing with them. This is optional but you could dip the raspberries into the white chocolate or after presenting them beautifully on the cheesecake you can drizzle the white chocolate over, all your choice.
• Finally, take the layered cheesecake out of the freezer and layer the raspberries. Then put it back into the fast freezer to set and cool. Enjoy!