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Raspberry Chocolate Swirl Cheesecake

in Diana's Recipe Book

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Servings: 10-12
This beautiful cheesecake makes a fantastic presentation. Garnish top with fresh raspberries and mint sprigs, and serve with fresh raspberry sauce.

Chocolate Crumb Crust:
1-1/4 cups vanilla wafer crumbs (about 40 wafers)
1/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1/4 cup (1/2 stick/2 oz./56g) melted butter or margarine

Cheesecake Filling:
3 (8 oz. each) packages cream cheese, softened (total of 24 oz. cream cheese)
1 cup granulated sugar, divided
1 1/2 teaspoons vanilla extract, divided
3 large eggs
1/4 cup unsweetened cocoa
1 tbsp. vegetable oil
2/3 cup seedless red raspberry jam
3 tbsp. all-purpose flour
3 to 4 drops red food color (optional)

Raspberry Sauce:
1/4 cup granulated sugar
2 tsp. cornstarch
1 (10 oz.) package frozen red raspberries, thawed

Garnish: (optional)
Fresh raspberries
Mint sprigs

Chocolate Crumb Crust:
Preheat oven to 350°F/180°C.

In medium bowl, stir together the vanilla wafer crumbs, confectioners' sugar and cocoa. Stir in the melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool slightly.

Cheesecake Filling:
In large bowl, beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth. Add eggs; beat until well blended.

In medium bowl, stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1 1/2 cups cream cheese mixture; blend well.

Stir jam to soften. Add jam, flour and food color, if desired, to remaining mixture in bowl; blend well.

Pour half of raspberry mixture into prepared crust. Drop small spoonfuls of about half of chocolate mixture over raspberry. Repeat procedure with remaining mixture, ending with chocolate on top; gently swirl with knife or metal spatula for marbled effect.

Bake 10 minutes. Reduce oven temperature to 250°F/130°C; continue baking 55 minutes or until center appears set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours before serving. Serve with Raspberry Sauce and fresh raspberries, if desired. Cover and refrigerate leftover cheesecake.

Makes 10-12 servings.

Raspberry Sauce:
In small saucepan, stir together sugar and the cornstarch; stir in the thawed red raspberries. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Cool; press through sieve to remove seeds. Serve with cheesecake.

Makes about 1 cup sauce.

Source: Recipe adapted from: Hersheys.com
Date: March 10, 2002

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