Raspberry Chocolate Cheesecake
|Chocolate pie crust||1|
|Cream cheese||12 Ounce, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Frozen raspberries||1⁄2 Cup (8 tbs) (Drained)|
|Glaze||1 Cup (16 tbs)|
|Unsweetened chocolate||1 Ounce|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Evaporated milk||1 Tablespoon|
|Boiling water||2 Teaspoon|
|Dark corn syrup||1 Teaspoon|
Preheat oven to 325°F.
Beat cream cheese in large mixer bowl until fluffy; beat in sugar and vanilla.
Add eggs, one at a time, beating after each addition until well blended.
Fold in raspberries, reserving a few for garnish.
Pour mixture into crust.
Bake 30 to 35 minutes.
Cool completely; refrigerate.
To make Glaze, combine all ingredients except vanilla in saucepan.
Stir constantly over low heat until smooth.
Remove from heat; add vanilla.
Pour over chilled cheesecake and refrigerate at least 3 hours.
Use reserved raspberries for garnish when serving.
Serving size: Complete recipe
Calories 3552 Calories from Fat 1648
% Daily Value*
Total Fat 187 g287.6%
Saturated Fat 101.2 g505.8%
Trans Fat 0 g
Cholesterol 812.2 mg270.7%
Sodium 2148.8 mg89.5%
Total Carbohydrates 434 g144.7%
Dietary Fiber 9.6 g38.3%
Sugars 341.5 g
Protein 47 g93.1%
Vitamin A 99% Vitamin C 0.48%
Calcium 61.8% Iron 45.1%
*Based on a 2000 Calorie diet