Choco-Raspberry Cheesecake

Makes 8
Prep 10 m
Chill 30 m
Cook 3 m
Chill plus 2 hours

Ingredients

Crust:

Chocolate Layer:

Filling:

Directions

Crust:

  1. 1 of 1 In processor, pulse cookies, nuts, and salt until crumbs form. With processor running, add butter. Pulse until crumbs hold together. Press into 9-inch glass pie plate. Chill.

Chocolate Layer:

  1. 1 of 1 Pour hot cream over chocolate in bowl. Let stand 30 seconds. Add liqueur, if using; stir until smooth. Pour in crust. Chill until firm to touch, 30 minutes.

Filling:

  1. 1 of 2 Sprinkle gelatin over 1/4 cup water in small saucepan. Let stand 3 minutes to soften. Heat over medium heat, stirring to dissolve gelatin, 3 minutes. Cool 5 minutes.
  2. 2 of 2 In bowl, beat cream until stiff. In large bowl, beat cheese, sugar, rind, extract. With mixer running, gradually add gelatin. Fold in cream, berries. Spread in crust. Chill to firm, 2 hours. Garnish with berries, if desired.
Nutrition Information for Choco-Raspberry Cheesecake
Servings Per Recipe: 8
Per Serving: 19 g sat. fat, 4 g fiber, 179 mg sodium, 460 kcal cal., 7 g pro., 28 g carb., 37 g Fat, total, 85 mg chol.
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Printed from FamilyCircle.com 11/15/2018