Chocolate-Raspberry Cheesecake

Petal Pushers

Window Box
better homes and garderns prize recipes 1998 winner

Chocolate-Raspberry Cheesecake
Raspberries add a fresh burst of flavor to this winning, two-layer treat created by Nicole Trovato of Eden Prairie, Minnesota.

1-1/2 cups finely crushed graham crackers
1/4 cup sifted powdered sugar
1/3 cup butter, melted
2 cups fresh or frozen loose-pack raspberries, thawed
1/2 tsp. granulated sugar
3 8oz. pkg. cream cheese, softened
14oz. can sweetened condensed milk
4 eggs
1 tsp. vanilla
1 cup semisweet chocolate pieces (6 oz.), melted and cooled

Preheat oven to 350º F. For crust, combine crushed crackers and powdered sugar; stir in melted butter. Press onto bottom and about 2 inches up sides of a 9-inch springform pan. Set aside.

In a small bowl stir together 1 cup of the raspberries and the granulated sugar. Set aside. For filling, in a large mixing bowl beat cream cheese and condensed milk with an electric mixer until combined. Add eggs and vanilla; beat just until combined. Divide batter in half. Stir melted chocolate into half of the batter. Pour chocolate batter into crust-lined pan. Stir raspberry-sugar mixture into remaining batter. Spoon raspberry batter over chocolate batter.

Place pan on a shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when pan is gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan. Cool 30 minutes. Remove sides of pan; cool cake completely. Cover; chill at least 4 hours. Serve with remaining raspberries. Makes 16 servings.

Nutrition facts per serving: 382 cal., 26 g total fat (14 g sat. fat), 119 mg chol., 257 mg sodium, 32 g carbo., 0 g fiber, and 8 g pro. Daily Values: 27% vit. A, 7% vit. C, 10% calcium, and 9% iron.