This two-layered homemade cheesecake makes quite an impression. The bottom layer is chocolate covering a graham cracker crust while the top layer is standard cheesecake with raspberries mixed in. Who will be able to resist this combination? If desired, garnish with fresh raspberries and chocolate curls.
Top ideas for dinner tonight:
- 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
- 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.