Chocolate Berry Cheesecake
This recipe serves 14. One portion of this dish contains about 6g of protein, 32g of fat, and a total of 396 calories. If you have semisweet chocolate chips, cream cheese, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Try Chocolate-Berry Cheesecake, Berry Cheesecake in Chocolate Crust, and
Instructions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of prepared pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the chocolate, cream, cornstarch and vanilla.
Add eggs; beat on low just until combined.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 55-60 minutes or until center is just set and top appears dull.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a small saucepan, combine the sugar, cornstarch and cranberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute.
Remove from heat; stir in raspberries. Cool completely.
Serve cheesecake with raspberry sauce. Refrigerate leftovers.