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Chocolate -Raspberry Cheesecake

Another AWESOME cheesecake I get rave reviews from. I clipped this recipe from a Better Homes & Gardens magazine and I love it--worth the effort. I prefer to use the fresh raspberries and I sometimes drizzle additional melted chocolate on top. The two layer effect makes for a nice presentation. SO YUMMY!

Ready In:
1hr 20mins
Serves:
Yields:
Units:

ingredients

directions

  • For the crust, combine graham crumbs & powdered sugar; stir in melted butter.
  • Press onto the bottom and 2 inches up the sides of a 9-inch springform pan; set aside.
  • In a bowl, stir together 1 cup of the raspberries with the granulated sugar; set aside.
  • For the filling, beat the cream cheese and condensed milk until combined, add eggs & vanilla; beat just until combined.
  • Divide batter in half.
  • Stir melted chocolate into half of the batter.
  • Pour chocolate batter into the prepared pan.
  • Stir the raspberry-sugar mixture into the remaining half of batter.
  • Spoon this batter over the chocolate batter.
  • Place on shallow baking pan.
  • Bake at 350°F for 50-60 minutes or until center appears nearly set when shaken (only seems to take about 45 minutes in my oven). Cool in pan on wire rack for 15 minutes.
  • Loosen crust from sides of pan,cool cake completely.
  • Cover and chill at least 4 hours.
  • Serve with remaining raspberries, whip cream if desired.
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RECIPE MADE WITH LOVE BY

@Rhonda J
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@Rhonda J
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"Another AWESOME cheesecake I get rave reviews from. I clipped this recipe from a Better Homes & Gardens magazine and I love it--worth the effort. I prefer to use the fresh raspberries and I sometimes drizzle additional melted chocolate on top. The two layer effect makes for a nice presentation. SO YUMMY!"
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  1. Chef Karen 2
    Loved it! I made it for a baby shower and it was a huge hit. I used a springform pan with the bottom wrapped in aluminium foil in a water bath. Took nearly 60 minutes and turned out beautifully. Two very distinct layers and a nice high cheesecake. I used strawberries instead of raspberries, I can hardly wait to make it again. Thank you for the recipe!
    Reply
  2. Chef Karen 2
    Loved it! I made it for a baby shower and it was a huge hit. I used a springform pan with the bottom wrapped in aluminium foil in a water bath. Took nearly 60 minutes and turned out beautifully. Two very distinct layers and a nice high cheesecake. I used strawberries instead of raspberries, I can hardly wait to make it again. Thank you for the recipe!
    Reply
  3. jmfradette
    Great recipe!! Tastes good on it's own but deadly served with leftover whipped cream and raspberries and a little chocolate sauce. Definitely will make again.
    Reply
  4. Mrs. Rum
    I made in in response to my DH's request for a "Chocolate Cherry Ice Cream Cheesecake with a Bear on Top". (A ploy to confuse me combined with the cake my DD wants for HER birthday.) I made this as is except I subbed frozen (thawed) dark sweet Cherries for the Raspberries. This first time I didn't use a water bath and the cake was very dense and dry-ish especially around the edge. But tasty. The 2nd time (yes, it was still good enough to warrant another try) I used a water bath and that made all the difference. The cheesecake was creamy and totally delicious. The texture and flavor were darn near perfect. I should note that it didn't get very tall; but the layers were very distinct. I had never made a cheesecake with sweetened condensed milk but I think I'll stay with it. I will probably keep this recipe and simply make the changes flavorwise that I need. It was excellent.
    Reply
  5. Mrs. Rum
    I made in in response to my DH's request for a "Chocolate Cherry Ice Cream Cheesecake with a Bear on Top". (A ploy to confuse me combined with the cake my DD wants for HER birthday.) I made this as is except I subbed frozen (thawed) dark sweet Cherries for the Raspberries. This first time I didn't use a water bath and the cake was very dense and dry-ish especially around the edge. But tasty. The 2nd time (yes, it was still good enough to warrant another try) I used a water bath and that made all the difference. The cheesecake was creamy and totally delicious. The texture and flavor were darn near perfect. I should note that it didn't get very tall; but the layers were very distinct. I had never made a cheesecake with sweetened condensed milk but I think I'll stay with it. I will probably keep this recipe and simply make the changes flavorwise that I need. It was excellent.
    Reply
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