Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

DOUBLE CHOCO. CHEESECAKE WITH RASP. SAUC




Source of Recipe


Internet


Recipe Introduction


DOUBLE CHOCOLATE CHEESECAKE WITH RASPBERRY SAUCE

Chocolate and white chocolate combine in this heavenly cheesecake topped with raspberry sauce.



List of Ingredients





Preparation 30 min.
Baking 1 hrs. 15 min.
Cooling 30 min.
Chilling 8 hrs.

Crust Ingredients:

1 1/3 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar

Filling Ingredients:

1 cup sugar
4 (8-ounce) packages cream cheese, softened
4 eggs
1 (10-ounce) package (2 cups) white baking chips, melted*
1 cup chocolate fudge ice cream topping, warmed

Sauce Ingredients:

2 (10-ounce) packages frozen raspberries in syrup, thawed
1 tablespoon cornstarch

Recipe



Heat oven to 325°F. Stir together all crust ingredients in small bowl. Press on bottom of 10-inch springform pan. Bake 10 minutes. Cool.

Combine 1 cup sugar and cream cheese in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Add eggs, one at a time, beating well after each addition (1 to 2 minutes). Stir in melted white baking chips. (Mixture may look lumpy.)

Pour half of cream cheese mixture into prepared crust. Spoon 1/2 cup chocolate fudge topping over cream cheese mixture in crust; swirl with knife. Top with remaining cream cheese mixture. Spoon remaining chocolate fudge topping over cream cheese mixture; swirl with knife. Bake for 65 to 75 minutes or until just set 2 inches from edge of pan.

Turn off oven; with oven door open at least 4 inches, let cheesecake stand in oven at least 30 minutes or until center is set. Remove from oven. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. Cover; refrigerate 8 hours or overnight.

Meanwhile, press raspberries through strainer; discard seeds. (Strain raspberries again, if seeds still remain.) Stir together strained raspberries and cornstarch with wire whisk in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 8 minutes). Boil, stirring constantly, until slightly thickened (2 minutes). Remove from heat. Cool 5 minutes; stir. Cover; refrigerate until serving time.

To serve, spoon raspberry sauce over each slice of cheesecake. Store refrigerated.

*Substitute 12 ounces white chocolate.

Yield: 16 servings

Nutrition Facts (1 serving)

Calories: 560
Fat: 33 g
Cholesterol: 125 mg
Sodium: 390 mg
Carbohydrates: 59 g
Dietary Fiber: 2 g
Protein: 9 g