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Raspberry Chocolate Cheesecake

  • 1 1/4 c. chocolate graham cracker crumbs
  • 1/4 c. sugar
  • 1/4 c. butter, melted
  • 24 oz. cream cheese
  • 3/4 c. sugar
  • 1 tsp. vanilla
  • 3 tsp. lemon juice
  • 2 eggs
  • 1 1/2 c. frozen or fresh raspberries
  • 1/4 c. whipping cream
  • 2 oz. semisweet chocolate baking squares

Preparation:

In a small bowl, combine cracker crumbs, 1/4 c. sugar and butter. Press onto the bottom and approx. 1 1/2" up the sides of a greased 9" springform pan. In a mixing bowl, beat cream cheese, 3/4 c. sugar, vanilla and lemon juice until smooth. Add eggs and beat just until combined. Pour half of cream cheese mixture into prepared crust. Layer raspberries and pour remaining cream cheese mix over raspberries. Bake at 325° for 40 minutes. Chill completely. Mix whipping cream and chocolate baking squares. Heat until melted. Pour over cheesecake. Yield: 12-15 servings.