Chocolate Raspberry Cheesecake
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Preparation Time:
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35 minutes
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Baking Time:
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55 minutes
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Chilling Time: |
Overnight |
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Servings:
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12
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Ingredients:
Crust
1 ¼ cups (300 mL) chocolate wafer crumbs
2 tbsp (30 mL)granulated sugar
¼ cup (50 mL) butter, melted
Filling
1 cup (250 mL) Sealtest Cottage Cheese
4 (250 g each) pkg cream cheese, softened
1 cup (250 mL) Sealtest 14% Sour Cream
1 ¼ cups (300 mL) granulated sugar
5 eggs
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) lemon juice
1 cup (250 mL) fresh raspberries, chopped
4 oz (120 g) semi-sweet chocolate chopped
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Preparation / Crust
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1.
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Press firmly onto bottom of 9" x 3" (23 x 7.5 cm) or 10" x 2.5" (25 x 6 cm) springform pan. Chill.
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Preparation / Filling
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| 1. |
Process cottage cheese in food processor until smooth.
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| 2. |
In a large bowl, beat cream cheese, cottage cheese, sour cream and sugar until smooth. Add eggs one at a time, beating lightly after each. Add flour and lemon juice. Mix well. |
| 3. |
Stir in raspberries and chocolate. Pour over prepared crust. |
| 4. |
Bake at 350 º F (180 ºC) for 45 to 55 minutes or until set and top is light golden. Cool 2 hours on a rack then refrigerate overnight |
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Tips:
A sprinkle of shaved chocolate and fresch berries can make this special.
For a beatiful decorating alternative, drizzle melted chocolate over the top of the cake.
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