Raspberry Chocolate Chipotle Cheesecake Recipe 55

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SWIRLED RASPBERRY & CHOCOLATE CHEESECAKE



Swirled Raspberry & Chocolate Cheesecake image

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

4 large eggs
1-1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
1/3 cup butter, melted
FILLING:
1 cup fresh raspberries
1/2 teaspoon sugar
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, melted and cooled
Additional fresh raspberries, optional

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.

RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE RECIPE - (5/5)



Raspberry Chocolate Chipotle Cheesecake Recipe - (5/5) image

Provided by á-6706

Number Of Ingredients 14

24 chocolate creme stuffed cookies - crushed
1/4 c melted butter
1 tsp chipotle powder
18 oz cream cheese, room temperature
1/2 c sugar
1 Tbsp flour
1 tsp vanilla extract
1/2 tsp chipotle powder
4 oz semi-sweet baking chocolate
1/4 c raspberry flavored rum
2 extra large eggs
drizzle of chocolate syrup
1/2 c raspberries
1/3 c powder sugar sifted

Steps:

  • Preheat oven to 325ºF. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.

RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE



Raspberry Chocolate Chipotle Cheesecake image

This is the most fabulous cheesecake! It is creamy, full of chocolate.. and the chipotle powder is my secret ingredient. It's just enough to add a more complex taste, but not overwhelm your senses with the heat. Super easy to do - this will be your new "go to" dessert!

Provided by Jennifer Rodriguez

Categories     Chocolate

Time 1h10m

Number Of Ingredients 14

24 chocolate creme stuffed cookies - crushed
1/4 c melted butter
1 tsp chipotle powder
18 oz cream cheese, room temperature
1/2 c sugar
1 Tbsp flour
1 tsp vanilla extract
1/2 tsp chipotle powder
4 oz semi-sweet baking chocolate
1/4 c raspberry flavored rum
2 extra large eggs
drizzle of chocolate syrup
1/2 c raspberries
1/3 c powder sugar sifted

Steps:

  • 1. Preheat oven to 325ºF.
  • 2. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min.
  • 3. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan.
  • 4. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight.
  • 5. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.

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