It will be love at first bite with this Ohio State Fair award-winning Chocolate Raspberry Cheesecake. It’s sure to win hearts on Valentine’s Day or Sweetest Day — or make everyday moments sweeter. No one will be able to resist this beautiful, decadent cheesecake.
Chocolate Raspberry Cheesecake
- 1 1/2 cups finely crushed chocolate wafers
- 1/4 cup confectioners' sugar
- 1/3 cup real butter, melted
- 1 cup frozen raspberries, defrosted
- 1 tablespoon granulated sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
- 4 eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips, melted and cooled
- Fresh mint leaves, whipped cream and fresh raspberries
- 1/2 cup chocolate chips, melted
- Preheat oven to 350°.
- In a small bowl, combine crumbs and confectioners' sugar; stir in melted butter. Press mixture on bottom of 9-inch springform pan. Set aside.
- Combine raspberries and sugar; set aside.
- In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs (one at a time), cornstarch and vanilla; mix well. Be careful not to overbeat.
- Divide batter in half; stir 1 cup of the melted chocolate into half of the batter. Pour over crust.
- Gently stir raspberry mixture into remaining batter. Spoon the raspberry batter over the chocolate batter, beginning on the outer edge, working into the center. Place pan in a shallow baking pan.
- Bake 50 minutes or until the center appears nearly set when the pan is gently shaken.
- Cool 15 to 20 minutes; gently loosen the side of the cheesecake from the pan. Cool completely before removing the springform pan.
- Cover; chill 4 hours or overnight.
- Garnish with dollops of whipped cream, fresh raspberries and mint leaves. Drizzle with additional melted chocolate chips and garnish with whipped cream and fresh raspberries.