HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Other Holidays Valentine's Raspberry Chocolate Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 9 ounces chocolate cookie crumbs 6 tbsp. melted butter 2 tsp. sugar Filling: 24 ounces cream cheese, room temperature 1/2 cup sugar 6 ounces chopped bittersweet or semisweet chocolate, melted 1/2 cup raspberry liqueur 4 large eggs 1/2 cup heavy or whipping cream Topping: 2 cups sour cream 1/2 cup sugar Whipped cream fresh mint leaves fresh raspberries Directions For Crust: Preheat oven to 350 degrees. Combine cookie crumbs and sugar in a food processor. Add butter and blend until evenly moistened. Press into the bottom of a 9 inch springform pan. Wrap outside of pan tightly with foil. Refrigerate crust while preparing filling. For Filling: Beat cream cheese with sugar in a large bowl until fluffy. Beat in chocolate and raspberry liqueur and mix until well blended. Add eggs 1 at a time, beating well after each addition. Stir in cream. Pour filling into prepared crust. Place springform pan in a large roasting pan and add enough hot water to come halfway up sides of springform. Bake about 50 to 60 minutes until cheesecake is set. Remove springform from water bath and discard foil. Refrigerate cheesecake 1 hour. For Topping: Preheat oven to 400 degrees. Stir together sour cream and sugar in a small bowl. Spread evenly over top of cheesecake and bake 8 minutes. Refrigerate cheesecake at least 8 hours or overnight. To Serve: Rub a hot, damp towel around outside of springform pan and carefully release pan sides. Pipe whipped cream around top edge of cheesecake. Fill in middle with fresh raspberries and garnish with mint leaves. Serves 10 to 12. Related Recipes •   White Chocolate Raspberry Cheesecake Smoothie Cocktail •   Olive Garden's Raspberry Mousse Cheesecake •   Family Style Chocolate Raspberry Walnut Brownies •   White Chocolate and Fresh Raspberry Cheesecake •   Chocolate Berry Smoothie •   White Chocolate Raspberry Fudge •   Chocolate Raspberry Brownie Torte •   Sophisticated Raspberry Brownies •   Easy Chocolate Cheesecake •   Raspberry Cheesecake Brownies •   White Chocolate Cheesecake Tart •   Olive Garden Chocolate Chip Cookie Dough Cheesecake •   Creamy Chocolate Vanilla Swirl Cheesecake •   Fancy Party Glazed Raspberry Brownies •   Valentine's Day Mousse-Filled Strawberries •   Christmas Spiced Tea •   Halloween Party Chocolate Pumpkin Swirl Cheesecake Squares •   Easy German Chocolate Cheesecake •   Chocolate Mousse Cheesecake •   Raspberry Brownies View/Post Comments (0) Add To MyRecipeBox Send to a Friend

© 2006 - RecipeQuick.com - Contact Us