» My All Time Favorite Chocolate Cheesecake - A gourmet chocolate blog about healthy chocolate containing the best chocolate information about fine chocolate…

Hello there girlfriends,

We were at our last bookclub meeting. We got to talking about trading recipes, and recipe books. A question came up, where we can find great chocolate cheesecake recipes. Jane, one of our newer members, had an amazing cheesecake recipe book. The book had been passed down generation to generation. She got possession of the book when her grandmother passed away. In her grandmother’s will, the chocolate cheesecake recipe book was to willed to Jane.

She didn’t have the recipe book at the time, but since Jane just baked an amazing cheesecake the days before, the recipe was still clear in her mind.

She had baked a delicious, delectable raspberry chocolate cheesecake. It will satisfy the hardiest of chocoholics. She wouldn’t give us the exact recipe, but she gave us a version of it. Give a it a try. We love to hear your feedback.

Chocolate Raspberry Cheesecake
1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate chips**
1/3 c Strained Raspberry Preserves
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended.
Add Red Raspberry preserves; mix well.
Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
Bake at 325 degrees F., 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth.
Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.