terry pogue

Chocolate Raspberry Cheesecake - Award Winner

Serves 12
Published in: Champion Cheesecakes

1-1/2 cups finely crushed chocolate wafers
1/4 cup powdered sugar
1/3 cup butter -- melted
1 cup frozen raspberries -- defrosted
1 tablespoons granulated sugar
3 (8-oz.) packages cream cheese -- softened
1 (14-oz.) can sweetened condensed milk -- such as
Eagle Brand
4 large eggs -- warmed under tap water
1 tablespoons cornstarch
1 teaspoons vanilla
1 cup semi-sweet chocolate chips -- melted and cooled
Garnishes:
Mint leaves -- whipped cream, whole red
raspberries
1/2 cup additional chocolate chips -- melted


Yield: 10 to 12 servings

Have oven heating to 350 degrees, with a rack in the middle of the oven.
In a small bowl, combine the crumbs and powdered sugar. Stir in the melted
butter. Press mixture on the bottom of a 9-inch springform pan. Set
aside. Combine thawed raspberries and sugar; set aside. In a large mixer
bowl, beat the cream cheese, softened, until fluffy. Gradually beat in the
sweetened condensed milk. Add eggs, one at a time, the cornstarch and
vanilla. Mix well. Be careful not to overbeat. Divide batter in half;
stir 1 cup of the melted chocolate into half the batter. Pour over the
crumb crust. Gently stir the sweetened raspberries into remaining
cheesecake batter. Spoon the raspberry batter over the chocolate batter,
beginning on the outer edge, working into the center. Place the
springform pan in a shallow baking pan filled with at least an inch of
hot water. Bake the cheesecake 50 minutes at 350 degrees in the bain
marie (pan of hot water). Bake until the center of the cheesecake
appears nearly set when the pan is gently shaken or a wooden pick is
inserted near the center. Cool 15 to 20 minutes; gently loosen the side
of the cheesecake from the pan. Cool completely before removing the
springform pan. Cover and chill overnight (at least 4 hours for this size
of cheesecake). Drizzle with additional melted chocolate chips. Garnish
with whipped cream, additional whole raspberries and mint leaves, if
desired.

Recipe Notes

The recipe for this Chocolate Raspberry Cheesecake from the Ohio
State Fair competition is one of several featured in a recipe booklet,
"Champion Cheesecakes: Recipes For Every Season," produced by the
American Dairy Association & Dairy Council Mideast.


Exported from A Cook's Books -- Recipe management for Macintosh


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