Chocolate Cheesecake Triangles |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I love this tasty twist on traditional cheesecake. The creamy, chocolaty triangles are served with a luscious raspberry sauce for an easy, eye-catching dessert.Pat Habiger, Spearville, Kansas Ingredients:
1-1/4 cups chocolate wafer crumbs |
1/3 cup butter, melted |
3 tablespoons plus 1/2 cup sugar, divided |
2 packages (8 ounces each) cream cheese, softened |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (5 ounces) evaporated milk |
1 egg |
2 teaspoons vanilla extract |
1 cup (6 ounces) semisweet chocolate chips, melted |
raspberry sauce: |
1 package (10 ounces) frozen sweetened raspberries, thawed and undrained |
1 teaspoon cornstarch |
2 tablespoons cold water |
Directions:
1. Line the bottom and sides of a 9-in. square baking pan with heavy-duty foil. In a small bowl, combine the wafer crumbs, butter and 3 tablespoons sugar; press onto the bottom of prepared pan.
2. In a large bowl, beat the cream cheese, flour and remaining sugar until smooth. Beat in milk. Add egg; beat on low speed just until combined. Stir in vanilla.
3. In another bowl, combine 3/4 cup cream cheese mixture and melted chocolate; set aside. Pour remaining cream cheese mixture over crust. Top with spoonfuls of chocolate mixture; cut through batter with a knife to swirl. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled.
4. Meanwhile, for sauce, place raspberries in a blender; cover and process until well blended. Press through a sieve over a small saucepan. Discard seeds. Combine cornstarch and water; stir into raspberry juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Refrigerate until serving.
5. Using foil, lift cheesecake out of pan; discard foil. Cut into four squares; cut each square diagonally into four triangles. Serve with sauce. Yield: 16 servings.
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