Double Chocolate Cheesecake with Raspberry Sauce
Prep Time: 30 min
Baking time: 1 hrs 15 min
- 1 cup sugar
4 (8-ounce) packages
- 1 package
(10-ounce) (2 cups) white baking chips, melted*
- 1 cup
chocolate fudge ice cream topping, warmed
Preheat oven to 325°F.
1) In a small bowl, combine 1 1/3 cups graham cracker crumbs, 1/4
cup butter, and 2 Tablespoons sugar. Press onto bottom of ungreased
10-inch springform pan. Bake 10 minutes. Cool.
2) In a large bowl, combine 1 cup sugar and cream cheese.
3) Beat at medium speed, scraping bowl often, until creamy.
4) Add 1 egg at a time, beating well after each addition. Stir in
melted white baking chips. (Mixture may look lumpy.)
5) Pour half of cream cheese mixture into prepared crust.
6) Spoon 1/2 cup chocolate fudge topping over cream cheese
mixture in crust; swirl with knife.
7) Top with remaining cream cheese mixture.
8) Spoon remaining chocolate fudge topping over cream cheese
mixture; swirl with knife.
9) Bake for 65 to 75 minutes or until just set 2 inches from edge
10) Turn off oven; with oven door open at least 4 inches, let
cheesecake stand in oven at least 30 minutes or until center is set.
Remove from oven.
11) Loosen sides of cheesecake from pan by running knife around
inside of pan.
12) Cool completely. Cover; refrigerate 8 hours or overnight.
13) Meanwhile, press raspberries through strainer; discard seeds.
(Strain raspberries again, if seeds still remain.)
14) Combine strained raspberries and cornstarch with wire whisk
in 1-quart saucepan.
15) Cook over medium heat, stirring constantly, until mixture
comes to a full boil (4 to 8 minutes).
16) Boil, stirring constantly, until slightly thickened (2
17) Remove from heat. Cool 5 minutes; stir. Cover; refrigerate
until serving time.
18) To serve, spoon raspberry sauce over each slice of
cheesecake. Store refrigerated.
Alan's Kitchen Tip
*Substitute 12 ounces