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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.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2327
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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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.
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