Mallory always felt food would play a huge part in her life and career. As part of a family that loved cooking and spending dinner together, she equated food with having a good time.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
Chocolate and white chocolate combine in this heavenly cheesecake topped with raspberry sauce.
Heat oven to 325°F.
Combine all crust ingredients in bowl. Press onto bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool.
Combine 1 cup sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. 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 65-75 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.
Press raspberries through strainer; discard seeds. (Strain raspberries again, if seeds still remain.) Whisk strained raspberries and cornstarch together in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-8 minutes or until mixture comes to a full boil. Boil, stirring constantly, 2 minutes or until slightly thickened. Remove from heat. Cool 5 minutes; stir. Cover; refrigerate until serving time.
Dietary Fiber: 2g
wondering if this an be made in a convection oven and lowering the temp by 25 degrees using a regular wilton spring form pan?
I made this for Easter. Everyone loved it. I would recommend baking with a water bath since mine cracked everywhere the chocolate swirls were.
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2327
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!