Double Chocolate Cheesecake With Raspberry Sauce

Chocolate Cheesecake Recipes
15
1 Review
Chocolate and white chocolate combine in this heavenly cheesecake topped with raspberry sauce.
30 min
Prep Time
9:45
Total Time
16 servings

Ingredients

Crust

1 1/3 cups
graham cracker crumbs
1/4 cup
Land O Lakes® Butter, melted
2 tablespoons
sugar

Filling

1 cup
sugar
4 (8-ounce) packages
cream cheese, softened
4
large Land O Lakes® Eggs
1 (10-ounce) package (2 cups)
white baking chips*, melted
1 cup
chocolate fudge ice cream topping, warmed

Sauce

2 (10-ounce) packages
frozen raspberries in syrup, thawed
1 tablespoon
cornstarch
 
*Substitute 12 ounces white chocolate.

Directions

  1. Heat oven to 325°F.
  2. Combine all crust ingredients in bowl. Press onto bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. Spoon raspberry sauce over each slice of cheesecake. Store refrigerated.

Recipe Tips

Nutrition Facts (1 serving)

Calories
560
Cholesterol
125mg
Carbohydrates
59g
Protein
9g
Fat
33g
Sodium
390mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

Hi Lorraine, we haven't tested this recipe in anything other than a 10inch spring form pan in a regular oven, but if your pan is dark, we'd suggest lowering the temperature. Let us know how it turns out for you!

Rating

wondering if this an be made in a convection oven and lowering the temp by 25 degrees using a regular wilton spring form pan?

Test Kitchen Comment
From: mallory
Hi Lorraine, we haven't tested this recipe in anything other than a 10inch spring form pan in a regular oven, but if your pan is dark, we'd suggest lowering the temperature. Let us know how it turns out for you!
Posted June 17, 2015

Rating

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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