Raspberry-Chocolate Cheesecake

Raspberry-Chocolate Cheesecake
Servings: 12 Prep 15 mins Chill 4 hrs Bake 45 mins to 50 mins 325/350 degress F

Ingredients

Crust:
  • 2 cups soft macaroon cookie crumbs
  • 3 tablespoons unsalted butter, melted
Filling:
  • 1 8 ounce package cream cheese, softened
  • 1 egg
  • 1/3 cup sugar
  • 1 1/2 tablespoons lemon juice
  • 1/4 cup milk chocolate chips
Topping:
  • 3 tablespoons seedless raspberry jam
  • 1 tablespoon milk chocolate chips

Make It

1. Heat oven to 325 degrees F.

Crust:

2. Combine cookie crumbs and butter. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Wrap foil around bottom of pan. Bake at 325 degrees F for 10 minutes. Cool on a wire rack. Increase oven temperature to 350 degrees F.

Filling:

3. In a medium-size bowl, beat cream cheese, egg, sugar and lemon juice until smooth.

4. Sprinkle 1/4 cup of the chocolate chips over the bottom of the cooled crust and spread the cheese mixture evenly over the chips.

Topping:

5. Heat raspberry jam gently, until just liquid enough to drizzle over the top. Sprinkle remaining 1 tablespoon of chips over the top. Bake at 350 degrees F for 35 to 40 minutes or until filling is set.

6. Remove cheesecake to wire rack and cool completely. Refrigerate for 3 to 4 hours until completely chilled. To serve, remove from refrigerator, let stand 15 minutes, then remove side of pan.