Raspberry and chocolate combine in this cheesecake for a dazzling combination to serve your guests.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 (10-ounce) package frozen raspberries, partially thawed
1 tablespoon cornstarch
1 (9-ounce) package chocolate wafer cookies
1/3 cup Land O Lakes® Butter, melted
1 1/2 cups sugar
2 (8-ounce) packages cream cheese, softened
4 large Land O Lakes® Eggs
1 1/2 cups sour cream
3 tablespoons cornstarch
1 teaspoon vanilla
2 (1-ounce) squares semi-sweet baking chocolate
1/4 cup water
2 tablespoons Land O Lakes® Butter
Combine raspberries and 1 tablespoon cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-10 minutes or until mixture comes to a boil. Continue boiling 1 minute. Remove from heat. Cool 10 minutes.
Heat oven to 325°F.
Place cookies in food processor bowl fitted with metal blade. Cover; process until very finely chopped. Add melted butter; process until smooth. Press onto bottom of 9-inch springform pan; set aside.
Combine sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add one egg at a time, beating well after each addition. Add sour cream and 3 tablespoons cornstarch. Continue beating, scraping bowl often, until well mixed. Stir in vanilla.
Pour half of cheesecake batter over crust. Spoon filling evenly over batter in pan. Top with remaining cheesecake batter. Bake 60-70 minutes or until just set 2 inches from edge of pan. Turn off oven; leave cheesecake in oven 2 hours. Remove from oven; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. Loosely cover; refrigerate 8 hours or overnight.
Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until chocolate and butter are melted and glaze is smooth.
Cut into individual servings; place onto serving plates. Drizzle about 1 tablespoon glaze over each serving. Store refrigerated.
It’s the great piecrust divide: Do you love a flaky traditional crust or a sweet, crumbly crumb crust? These recipes are for all the crumb crust fans out there who can appreciate its delicious versatility.