Chocolate Raspberry Cheesecake
Chocolate Raspberry Cheesecake is delicious for morning or afternoon tea and looks fabulous. This would be an ideal dessert if you are catering for a party, wedding or other special occasion.
225g cream filled sweet biscuits
90g butter, melted
4 x 250g blocks of cream cheese, softened
1 tsp vanilla extract
185g chocolate chips, melted
1/3 cup seedless raspberry jam
1 1/4 cups caster sugar
1 cup sour cream
185g chocolate chips
1/4 cup thickened cream
Crush biscuits using a food processor or with the end of a rolling pin to fine crumbs. Add melted butter and mix well to combine. Add a little extra melted butter if needed. Press biscuit mixture into the base of a 23cm springform cake tin.
Using an electric mixer, beat 3 blocks of cream cheese and
caster sugar on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Using a wooden spoon, blend in sour cream and vanilla extract until well combined. Pour mixture over the biscuit base.
Using electric mixer, beat remaining 250g cream cheese and melted chocolate until well blended. Add raspberry jam and mix well. Drop heaped tablespoons of chocolate mixture over plain cream cheese mixture. Don't swirl it in.
Bake at 160 degrees celsius for 1 hour and 25 minutes. Turn oven off. Loosen cheesecake from the sides of the pan and return to oven to cool with the door ajar. Remove from oven when cool and stand on a wire rack to allow cheesecake to cool to room temperature.
Put chocolate chips and cream into a small saucepan and stir over low heat until smooth. Spread over cheesecake. Refrigerate overnight. Garnish with whipped cream and fresh raspberries.
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