Cheesecake with Raspberries and Chocolate Recipe

Name: Cheesecake with Raspberries and Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Ounces cream cheese softened; 1/2 cup sugar; 1 each eggs room temperature; 1/4 cup sour cream; 1/2 teaspoon vanilla extract; 6 ounces pie shell (9 inch) chocolate wafer; 1/2 cup chocolate fudge topping; 1 cup raspberries fresh; 1 tablespoon powdered sugar optional; 2 teaspoons cocoa powder unsweetened, optional; 1 x mint leaves optional

Servings: persons

8 Ounces cream cheese softened
1/2 cup sugar
1 each eggs room temperature
1/4 cup sour cream
1/2 teaspoon vanilla extract
6 ounces pie shell (9 inch) chocolate wafer
1/2 cup chocolate fudge topping
1 cup raspberries fresh
1 tablespoon powdered sugar optional
2 teaspoons cocoa powder unsweetened, optional
1 x mint leaves optional

1
Preheat oven to 325F (160C).
2
In a large bowl, with electric mixer, beat cheese with sugar, egg, sour cream, and vanilla.
3
Pour into crust.
4
Bake 20 minutes or until top is almost set in center.
5
Cool on rack for 5 minutes.
6
Spoon fudge sauce over top in a few dollops.
7
Cool 15 minutes more.
8
Carefully spread fudge so it completely covers cake.
9
Chill.
10
Just before serving, arrange berries on top of fudge.
11
If desired, sprinkle lightly with powdered sugar and cocoa powder and garnish with mint leaves.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 Ounces cream cheese softened, 1/2 cup sugar, 1 each eggs room temperature, 1/4 cup sour cream, and more.

Yes, Cheesecake with Raspberries and Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesecake with Raspberries and Chocolate

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