Cheesecake is among the top 5 most popular desserts in the United States, according to “How Stuff Works.” So I couldn't pass up sharing this delicious chocolate raspberry cheesecake with all of you when I found it waiting in my e-mailbox after I returned from my blog break. It's from Driscoll's, a well-known family-owned berry farm here in California. Don't miss their tips below the recipe.
Decadent Chocolate Raspberry Cheesecake
Prep time: 15 minutes
|Decadent Chocolate Raspberry Cheesecake||/Driscoll's|
Makes 16 servings
2 packages (8-oz each) cream cheese, softened
2 packages (8-oz each) 1/3 less fat cream cheese, softened
1-1/2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 large eggs
2 packages (6-oz each) Driscoll’s Raspberries
2 ounce bar of semi-sweet chocolate
Preheat oven to 325ºF. Butter bottom and sides of a 9-inch round springform pan.
Beat cream cheeses in a large bowl of electric mixer until smooth. Beat in sugar, cocoa powder and vanilla, starting on low speed then increasing to high, until thoroughly mixed.
Beat in eggs one at a time, scraping edges well after each addition. Pour into pan.
Bake about 1 hour and 10 minutes or until just barely set in center. Edges may crack slightly. Turn oven off and leave in oven 1 hour with door ajar. Remove from oven and cool completely. Cover and chill at least 8 hours. Run a knife around edge and remove rim.
Top cheesecake with raspberries. Hold chocolate bar over cheesecake; firmly slide a sharp vegetable peeler along edge of chocolate allowing shavings to fall on cake.
Use four 1/3 less fat packages of cream cheese, or two 1/3 less fat and two fat-free packages. Cheesecake will be denser.
Calorie and fat content of this cheesecake can be adjusted by using regular, low-fat, or fat-free cream cheese.