Chocolate Berry Cheesecake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A fruity sauce accents this fudgy cheesecake, making it perfect for holidays and celebrations, says Charleston, South Carolina field editor Lisa Varner. Ingredients:
1 cup crushed chocolate wafers (about 20 wafers) |
2 tablespoons butter, melted |
3 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
2 cups (12 ounces) semisweet chocolate chips, melted and cooled |
1/2 cup heavy whipping cream |
1 tablespoon cornstarch |
1 teaspoon vanilla extract |
4 eggs, lightly beaten |
raspberry sauce: |
2 tablespoons sugar |
2 teaspoons cornstarch |
1/2 cup cranberry juice |
1 package (12 ounces) frozen unsweetened raspberries, thawed |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine wafer crumbs and butter. Press onto the bottom of prepared pan; set aside.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the chocolate, cream, cornstarch and vanilla. Add eggs; beat on low just until combined. Pour filling over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. In a small saucepan, combine the sugar, cornstarch and cranberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from heat; stir in raspberries. Cool completely. Serve cheesecake with raspberry sauce. Refrigerate leftovers. Yield: 12-14 servings.
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