Two-Tone Chocolate Raspberry Cheesecake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This cheesecake is very rich..............and delish! I've never made it in a springform pan so you may have to adjust the cooking time if you use this. I use 2 store bought, ready made 9 inch graham crusts. You could also use fresh raspberries but I like using the frozen because of the juice. I top it with fresh raspberries and chocolate shavings. I got this recipe from a girlfriend........I love her even more because of this recipe! Ingredients:
1 cup frozen raspberries, thawed |
1/2 teaspoon sugar |
24 ounces cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
1 teaspoon vanilla |
4 eggs, slightly beaten |
6 ounces chocolate chips, melted |
Directions:
1. Combine raspberries and sugar in a dish and set aside.
2. In a large mixing bowl, cream together cream cheese, sweetened condensed milk, vanilla and eggs and divide the mixture in half.
3. In a microwave, melt the chocolate chips.
4. In one half, add the melted chocolate chips and put into a graham cracker crust. In the other half, fold in the raspberry mixture and pour on top of the chocolate layer.
5. Bake at 350 for 25 - 30 minutes or until the top is a light brown color.
6. Before serving, top with fresh raspberries and chocolate shavings.
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