Raspberry Chocolate Swirl Cheesecake Recipe - Cooking Index
Raspberry Chocolate Swirl Cheesecake Recipe - Cooking Index
| Chocolate Crumb Crust | ||
| 3 | Cream cheese - softened | |
| 1 cup | 198g / 7oz | Sugar - divided |
| 1 1/2 teaspoons | 7.5ml | Vanilla extract - divided |
| 3 | Eggs | |
| 1/4 cup | 27g / 1oz | Hershey's cocoa |
| 1 tablespoon | 15ml | Vegetable oil |
| 2/3 cup | 157ml | Seedless red raspberry preserves |
| 3 tablespoons | 45ml | All-purpose flour |
| Chocolate Crumb Crust | ||
| 1 1/4 cups | 182g / 6.4oz | Vanilla wafer crumbs |
| 1/4 cup | 27g / 1oz | Hershey's cocoa |
| 1/4 cup | 49g / 1.7oz | Powdered sugar |
| 1/4 cup | 49g / 1.7oz | Butter - melted |
| Raspberry Sauce | ||
| 1/4 cup | 49g / 1.7oz | Sugar |
| 2 teaspoons | 10ml | Cornstarch |
| 1 | Frozen red raspberries - thawed |
Prepare chocolate crumb crust; set aside. Heat oven to 425F.
In large mixer bowl, beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth. Add eggs; beat until well blended.
In a small bowl, stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1 1/2 cups cream cheese mixture; blend well. Stir raspberry preserves to soften; add preserves and flour to remaining cream cheese mixture in bowl; blend well. Pour half of raspberry mixture into crust; dollop about half of chocolate mixture onto raspberry. Repeat with remaining batter ending with chocolate dollops on top; gently swirl with knife or metal spatula for marbled effect.
Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 55 minutes or until center appears set.
Remove pan from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate.
Serve with raspberry sauce and raspberries, if desired.
CHOCOLATE CRUMB CRUST:
Heat oven to 350F.
In medium bowl, combine vanilla wafer crumbs, cocoa and powdered sugar. Stir in butter. Press mixture onto bottom and 1/2 inch up side of 9-inch Springform pan.
Bake 8-10 minutes; cool slightly.
RASPBERRY SAUCE:
In small saucepan, stir together sugar and cornstarch; stir in raspberries.
Heat to boiling, stirring constantly; boil and stir one minute.
Cool; press through sieve to remove seeds.
Makes about 1 cup sauce.
Source:
Hershey's BEST Cakes c.1992 Hershey Foods Corporation
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