For some reason, Valentine's Day screams chocolate and raspberries to me. I don't know why. It just does. I received an "All-time Favorites" mini cook book along with my February issue of Better Homes and Gardens, and just HAD to try the cheesecake recipe on the front cover. We're having this for our dessert tonight- yummy! Here it is:
- 1 1/2 cups finely crushed graham crackers
- 1/4 cup powdered sugar
- 1/3 cup melted butter
- 2 cups fresh or frozen raspberries, thawed
- 1/2 tsp sugar
- 3 8-ounce packages of cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 4 eggs
- 1 tsp vanilla
- 1 cup semisweet chocolate pieces, melted and cooled
Mix 1 cup of the raspberries with sugar. Set aside.
In a large bowl, beat the cream cheese and milk together until well mixed. Add in eggs and vanilla. Mix until just combined. Divide the batter in half. In one portion, stir in the raspberries and sugar mixture. In the other portion, mix in the melted chocolate.
Pour the chocolate mixture into the crust-lined pan. Spoon the raspberry mixture on top.
Bake at 350 degrees for 50-60 minutes until at least 2 1/2 inches around the edge is set when gently shaken.
Cool the cheesecake in the pan for 45 minutes, then removes the sides of the pan and refrigerate at least 4 hours until firm and chilled. Top with remaining raspberries and serve.
Happy Valentine's Day!