Triple Chocolate Raspberry Cheesecake Recipes

TRIPLE CHOCOLATE-RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Mix baking crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, melt 4 oz. chocolate as directed on package; cool slightly.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 40 to 45 min. or until center is set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 3 hours.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon over cheesecake; spread to evenly cover top of cake. Refrigerate 1 hour.
• Melt remaining chocolate as directed on package just before serving cheesecake. Garnish cheesecake with raspberries; drizzle with chocolate.

CHOCOLATE RASPBERRY CHEESECAKE TRIFLE

Steps:

• Cut cooled cake into 1 inch cubes.
• In a small bowl, beat cream cheese and sugar until smooth.
• Fold in the whipped topping.
• In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
• Repeat layers and top with remaining cup of raspberries.
• Refrigerate for 3 to 4 hours or overnight.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
• Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

RASPBERRY CHEESECAKE TRIFLE

Steps:

• Prepare and bake cake according to package directions. Cool; cut into 3/4-in. cubes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. , In a trifle bowl or individual dessert glasses, layer half of cake cubes, 1-1/2 cups raspberries, half of cream cheese mixture and half of chocolate. Repeat layers. , Top with the remaining raspberries. Refrigerate for 4 hours or overnight. Garnish with chocolate if desired.