Raspberry and chocolate combine in this cheesecake for a dazzling combination to serve your guests.
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.
Explore reviews fromour online community
It looks a lot harder to make then it is. It is one of the best Cheeses Cakes I've ever made.
My favorite part of this recipe was the touch of raspberry taste with the light taste of the other filling ingredients. I received many compliments on this.
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