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Raspberry Chocolate Cheesecake Recipe

Raspberry Chocolate Cheesecake Recipe

Preparation Time
25 minutes
Cooking Time
35 minutes
Servings
12 persons
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Make this healthy and mouth watering fruitful Raspberry-Chocolate Cheesecake. Fruit makes the ideal partner for cheesecake.

Nutrition Facts

Amount per Serving

Calories 425.20 kcal

% Daily Value *

Total Fat 28.06 g
43.2 %
Saturated Fat Content 15.93 g
79.6 %
Cholesterol 120.83 mg
40.3 %
Sodium 204.00 mg
8.5 %
Total Carbohydrate
12.6 %
Dietary Fiber 1.17 g
4.7 %
Sugars 27.00 g
67.5 %
Protein 6.67 g
13.3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Cream cheese24 oz
Milk with 3.7% fat¼ cup
Egg, whole, raw 2 medium
Egg, yolk, raw 1 large
Butter without salt⅓ cup
Vanilla Extract2 tsp
Lemon peel, raw4 tsp
Raspberries, raw 1 cup
SYMPHONY milk chocolate bar2 bar 1.5 oz
Granulated sugar1 ¼ cup
Wheat flour, white, all-purpose, enriched, calcium-fortified 1 cup


Preparation method

  1. Finely shred the lemon peel; set aside. Preheat oven at a temperature of 375*F.
  2. Put together 2 tsp lemon peel, butter, 1 cup flour, sugar(granulated) and 1 tsp vanilla in a blender. Cover and blend until fine crumbs form. Take 9-inch springform pan and press the mixture onto bottom and ½ to 2 inches up side. Bake for 10 to 12 minutes or until lightly browned. Leave on wire rack to cool.
  3. Combine 2 tbsp flour, cream cheese, remaining vanilla and remaining granulated sugar in a large bowl and then beat with the help of electric mixer until smooth. Put all eggs and egg yolks at once and beat on low speed just until combined. Stir in milk arid remaining lemon peel.
  4. Pour half of the mixture into crust-lined pan. Drizzle with raspberries and chocolate. Pour remaining cream cheese mixture into pain.
  5. Take shallow baking pan and place springform pan in it. Bake for 35 to 45 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when gently shaken.
  6. Leave on wire rack for 15 minutes to cool. Loosen crust from side and then cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 1 to 24 hours.
  7. Garnish with more raspberries and drizzle with powdered sugar if desired.
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