SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE
One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. -Brittney Segobiano, Geneseo, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. 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 cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds., Preheat oven to 325°. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate. , In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust. , Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with additional raspberries if desired.
Nutrition Facts : Calories 505 calories, Fat 35g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
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Muneer Gopang
[email protected]This cheesecake recipe looks a bit complicated, but I think I can handle it.
Ramla Sid Cali
[email protected]I'm not sure about the combination of raspberry and chocolate in a cheesecake, but I'm willing to try it.
M. Zubair
[email protected]This cheesecake looks amazing! I'm definitely going to try this recipe.
Helly Jelly
[email protected]I'm going to make this cheesecake for my next party. It looks delicious!
AK Gaming
[email protected]This cheesecake is so pretty! I can't wait to try it.
Mbali Ndlamlenze
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The crust was perfect and the filling was creamy and smooth.
Markel Moore
[email protected]The instructions for this cheesecake were a bit confusing, but I figured it out eventually. The cheesecake turned out great!
Singlelight lovelyn
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good.
Valerie Allen
[email protected]I love the combination of raspberry and chocolate in this cheesecake. It's a perfect balance of sweet and tart.
Uzman Waqas
[email protected]This cheesecake is so rich and creamy. It's the perfect dessert for a special occasion.
Adefeso Oluwatoyin
[email protected]This cheesecake was really easy to make and it turned out great! I'll definitely be making it again.
ERIC WALLACE
[email protected]The crust on this cheesecake was a little too thick for my liking, but the filling was delicious.
Lungile Nzuza
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
Tomasi Musoke
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The swirled raspberry and chocolate is a beautiful and delicious combination.
Wambui 2020
[email protected]This cheesecake is so easy to make and it always turns out perfect. I love that I can use fresh or frozen raspberries.
Mostofa Kamal
[email protected]I made this cheesecake for my family and they loved it! The crust was the perfect balance of crunchy and crumbly, and the filling was creamy and smooth.
Hassiey B
[email protected]This cheesecake was a hit at my dinner party! The combination of raspberry and chocolate was perfect, and the cheesecake was creamy and delicious.