Raspberry Chocolate (not white chocolate) Cheesecake?

Question

Does anyone have a recipe for this? I need one. But with regular chocolate not white chocolate.

Answer 1

 1 cup graham cracker crumbs
 ¼ cup cocoa (dutched style)
 ¼ cup sugar
 ¼ cup butter, melted
 2 cups (12 oz.) semisweet chocolate chips
 1 cup heavy cream
 3/4 cup seedless raspberry jam
 2 (8 oz.) packages cream cheese, softened
 3/4 cup sugar
 4 eggs(room temp)
1 tsp. vanilla
 Topping:
 Raspberry jam, melted (amount is up to you)
 Fresh raspberries, cut in half
Powdered sugar - to sift on top
whip cream- garnish
mint sprigs-garnish

Directions
1. Preheat oven to 325F. Combine graham cracker crumbs, cocoa, sugar, and melted butter. Press into the bottom and about 1-inch up the sides of a 9-inch springform pan.
2. In a 2-quart glass bowl, combine chocolate chips and heavy cream. Heat in microwave on HIGH for 3-4 minutes, or until mixture is smooth. Mix in jam, stirring until dissolved. Let cool for 10 minutes.
3. In a large bowl, beat together cream cheese and sugar, beating until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla and chocolate-raspberry mixture, beating until mixed. Pour mixture into crust.
4. Bake at 325F for 65-75 minutes, or until cheesecake is set around edges, but still jiggles slightly in center. Let cool. Refrigerate until well chilled before serving I like to cook in a wate bathe in ensure cooking through-out cake.

Answer 2

MAKES 16 SERVINGS FOR THE CRUST: 11 whole graham crackers (22 squares) 1/4 cup unsalted butter, melted 1/4 cup sifted confectioner's sugar FOR THE FILLING: 5 packages (8 ounces each) cream cheese, at room temperature 1 1/3 cups granulated sugar 3 tablespoons all-purpose flour 3 large eggs 1/2 cup sour cream 1 1/2 teaspoons vanilla extract 1 cup semisweet chocolate pieces (about 6 ounces), melted and cooled 2 cups fresh or frozen loose-pack raspberries, thawed FOR THE CRUST: Preheat the oven to 325ºF. Use a food processor to crush the crackers into crumbs (or crush by placing the crackers into a resealable bag and crush with a rolling pin). Add the butter and sugar; process to mix. Press the mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan. Chill in the refrigerator until ready to bake. FOR THE FILLING: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 2 minutes. Blend in the sugar. Add the flour and beat until combined. On low speed, beat in the eggs, one at a time, just until blended, scraping the sides of the bowl after each addition. Add the sour cream and vanilla and beat just until blended. Divide the batter in half. Stir the melted chocolate into half of the batter. Pour the chocolate batter into the crust-lined pan. Stir 1 cup of the raspberries into the remaining batter. Spoon the raspberry batter over the chocolate batter. Place the springform pan on a shallow baking pan. Bake for 1 1/4 hours or until the center appears nearly set when the pan is gently shaken. Turn the oven off and place a wooden spoon in the oven door to keep it open. Let the cheesecake sit in the turned off oven for about 1 hour. Remove to a wire rack to cool completely. Loosen the crust from the sides of the pan. Cover; chill at least 4 hours or overnight. Remove the pan sides. Slide the cheesecake onto a serving platter. Serve with the remaining 1 cup of raspberries.

Answer 3

This is one from chef Emeril Lagasse:

5 tablespoons plus 1 teaspoon (1/3 cup) melted unsalted butter
8 ounces chocolate wafer or icebox cookies
1/2 cup plus 2 tablespoons granulated sugar
1 1/2 pounds cream cheese, at room temperature
6 ounces bittersweet chocolate, melted
1/2 cup raspberry liqueur, such as Chambord
4 large eggs
1/2 cup heavy cream
1 cup sour cream
1/2 cup confectioners’ sugar
1 pint fresh raspberries

Preheat the oven to 350ºF. Butter the sides and bottom of a 9-inch pan with 1 teaspoon of the butter.

In a food processor grind the chocolate wafers into fine crumbs. Add the remaining 5 tablespoons melted butter and 2 tablespoons of the granulated sugar and blend thoroughly. Press evenly into the bottom and partway up the sides of the springform pan.

In a bowl beat the cream cheese with an electric mixer at high speed until smooth and creamy, for about 5 minutes. Beat in the melted chocolate and the remaining 1/2 cup granulated sugar until thoroughly blended. Beat in the raspberry liqueur and continue beating until the mixture is very smooth, for about 4 minutes.

Set the mixer at low speed and add the eggs one at a time, beating each until incorporated but taking care not to overbeat. Add the heavy cream and beat just until incorporated, for about 30 seconds.

Pour the mixture into the crust in the springform pan and bake until firm, for about 50 minutes. The filling should seem soft in the middle; don’t overbake. Remove from the oven and allow to cool to room temperature.

In a small bowl whisk the sour cream together with the confectioners’ sugar until smooth and creamy. Spread this topping over the cooled cake and then refrigerate for at least 4 hours. Remove from the refrigerator and remove the springform ring.

To serve, top the cake with the raspberries and cut it into wedges.

Yield: one 9-inch cheesecake

Answer 4

6 reviews - all 5 star ratings!

18 cream-filled chocolate sandwich cookies, finely crushed
2 tablespoons margarine, Melted
32 ounces cream cheese, Softened
1 1/4 cups sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla
6 ounces semi-sweet chocolate chips (This 6 ozs of Chocolate chips should be melted and cooled slightly .)
1/3 cup raspberry preserves, Strained
6 ounces semi-sweet chocolate chips
1/4 cup whipping cream


Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended.
Add Red Raspberry preserves; mix well.
Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
Bake at 325 degrees F., 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth.
Spread over cheescake.
Chill.
Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Answer 5

CHOCOLATE RASPBERRY CHEESECAKE

Chocolate Wafer Crust:
6 tbsp. butter or margarine
1-1/2 c. vanilla wafer crumbs
6 tbsp. powdered sugar
6 tbsp. Hershey's cocoa powder

Melt butter in a medium microwave safe bowl and microwave on HIGH for 30 seconds or until the butter is melted. Remove and stir in crumbs, powdered sugar and cocoa powder, mixing to blend. Press crumb mixture into bottom and 1/2" up the sides of a 9" springform pan. Set aside.

Filling:
1-2/3 c. (1 10 oz. bag) Hershey's raspberry chips OR substitute plain semi-sweet chocolate chips
16 oz. cream cheese, softened
3/4 c. granulated sugar
4 eggs
1 (8 oz.) container sour cream
1 tsp. vanilla extract
Sweetened whipped cream
Fresh raspberries
Raspberry extract (if using plain semi-sweet chocolate chips)

Preheat oven to 325 F. Place chips in a microwave safe bow. Microwave on HIGH for1 minute. Stir if necessary. Microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth. Beat cream cheese and sugar in a mixer bowl on medium speed until smooth. Blend in melted chips. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla extract, blending well. Pour into prepared crust. Bake in preheated oven 55 to 60 minutes or until almost set in center. Remove from oven to a wire rack. Immediately loosen edges of cake from side of pan with a knife or a metal spatula. Cool completely. Remove side of pan, cover and refrigerate for at least 24 hours for cheesecake to set. Just before serving, garnish with whipped cream and raspberries.

Note: If using semi-sweet chocolate chips melt them in the microwave as stated in the above directions Add sour cream, vanilla extract and just enough of raspberry extract for flavor.

Answer 6

I make a regular chocolate cheesecake (I use dark chocolate) and just before baking I "swirl" in some rasberry jam if I am lazy or a rasberry reduction if I have the time.

Hope this helps

Answer 7

Hi !!!
Here you go...THIS ONE IS AN AWARD WINNING RECIPE...

*Prize -winner wrote:
I am the author of this recipe! I won first place in 1998 for the July's monthy recipe "How to wow your family with dessert" with this recipe. Then it went on to win the grand prize for that year. It was published in a BH&G Cookbook after 1998.

Chocolate-Raspberry Cheesecake

Prep: 30 min.
Bake: 50 min.

1-1/2 cups finely crushed graham crackers
1/4 cup sifted powdered sugar
1/3 cup butter, melted
2 cups fresh or frozen loose-pack raspberries, thawed
1/2 tsp. granulated sugar
3 8-oz. pkg. cream cheese, softened
14-oz. can sweetened condensed milk
4 eggs
1 tsp. vanilla
1 cup semisweet chocolate pieces (6 oz.), melted and cooled

Directions
Preheat oven to 350 degrees F. For crust, combine crushed crackers and powdered sugar; stir in melted butter. Press onto bottom and about 2 inches up sides of a 9-inch springform pan. Set aside.

In a small bowl stir together 1 cup of the raspberries and the granulated sugar. Set aside. For filling, in a large mixing bowl beat cream cheese and condensed milk with an electric mixer until combined. Add eggs and vanilla; beat just until combined. Divide batter in half. Stir melted chocolate into half of the batter. Pour chocolate batter into crust-lined pan. Stir raspberry-sugar mixture into remaining batter. Spoon raspberry batter over chocolate batter.

Place pan on a shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when pan is gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan. Cool 30 minutes. Remove sides of pan; cool cake completely. Cover; chill at least 4 hours. Serve with remaining raspberries. Makes 16 servings.

------------HERE'S ANOTHER VARIATION IN A PIE CRUST...

Chocolate Raspberry Cheesecake
Keebler® Ready Crust® Chocolate Pie Crust

Prep Time: 10 minutes
Total Time: 4 hours 10 minutes
Servings: 8

Ingredients
1 package (8 oz.) cream cheese, softened*
1 can (14 oz.) sweetened condensed milk
1 egg
3 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup fresh or frozen raspberries
1 Keebler® Ready Crust® Chocolate Pie Crust
1/4 cup whipping cream
2 squares (1 oz. each) semi-sweet chocolate, chopped

Directions
1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.
2. Add egg, lemon juice and vanilla, mixing until just combined.
3. Arrange raspberries in crust. Slowly pour cheese mixture over berries. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour.
4. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.
5. Garnish as desired. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Answer 8

German Chocolate Cheesecake
Ready in: 1-2 hrs
Serves/Makes: 12

Ingredients:

Cheesecake
24 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla

Chocolate Cake
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cup flour

Chocolate Glaze
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream

German Chocolate Topping
2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped pecans

Garnish
Whipping cream

Directions:

For Cheesecake:

In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth.
Set aside.

For Chocolate Cake:

In large microwave safe bowl, combine chocolate and butter.
Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted.
Cool slightly. With fork, beat in sugar, eggs and vanilla extract until smooth.
Add flour and mix until blended.
Spoon into well-greased 9 1/2-inch springform pan, spreading evenly.
Carefully, spread cheese mixture evenly over top of chocolate batter.

Bake in preheated 425 degree oven for 15 minutes.
Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes.
Turn oven off, open oven door and let cake cool completely to room temperature in oven.
Refrigerate until well chilled.

Remove sides from springform.
Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top.
Spread sides with Chocolate Glaze.
Spread top evenly with German Chocolate Topping.
Refrigerate until serving time.
Garnish with whipped cream if desired.

For Chocolate Glaze:

In small microwave-safe bowl combine chocolate chips with whipping cream.
Microwave on HIGH power for 45 to 60 seconds.
Beat until smooth.
Spread on sides of cheesecake.

For German Chocolate Topping:

In small microwave-safe bowl, beat egg yolks.
Stir in sugar, butter and whipping cream.
Microwave on HIGH power 4 minutes, stirring every minute.
Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended.
Refrigerate until mixture is of spreading consistency.
Spread on top of the cheesecake.
serves/makes 12

Raspberry And Chocolate Sauce

1 pint raspberries
1 cup sugar
2 cups water
Favorite chocolate sauce

To prepare Raspberry sauce:
In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2.

hope theis helps. enjoy.