Raspberry Chocolate Swirl Cheesecake
by Kathleen Morrison
SERVINGS
12 servings scale / convert
INGREDIENTS
Crust
1-1/4 cup vanilla wafer crumbs
1/4 cup cocoa powder
1/4 cup powdered sugar
1/4 cup unsalted butter, melted
Filling
1-1/2 lb. cream cheese, softened
1 cup sugar, divided
1-1/2 tsp. vanilla, divided
3 eggs, at room temperature
1/4 cup cocoa powder
1 tbsp. vegetable oil
2/3 cups red raspberry spread (seedless)
3 tbsp. all-purpose flour
INSTRUCTIONS
Crust:
Preheat oven to 350°F. Combine crumbs, cocoa, and sugar and stir in butter. Press mixture onto bottom of 9-inch springform pan. Bake 8-10 minutes and cool.
Filling:
Preheat oven to 425°F. Beat cream cheese, 3/4 cup sugar and 1 tsp. vanilla until smooth. Add eggs; beat until well-blended. In small bowl, stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups cheese mixture; blend well. Add raspberry spread and flour to remaining cheese mixture and blend well. Pour half of raspberry mixture into pan, dollop with about half of chocolate mixture on top. Repeat with remaining mixture, ending with chocolate dollops on top. Gently swirl with knife. Bake 10 minutes. Reduce oven temperature to 250°F. and continue baking for 55 minutes.
CHEF COMMENTS
No comments are available.
TAGS
cheesecakes, desserts, raspberrycheesecake add tags
Have you made it? What'd you think?
Log in to review this recipe.
