Take the layers in: Cookie-crumb crust. Dark chocolate cheesecake. Vanilla cheesecake speckled with raspberries and orange zest. A heap of fresh fruit. What a stunner!

Source: Midwest Living

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Brie Passano

Recipe Summary

hands-on:
30 mins
total:
6 hrs 15 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. For crust, in a medium bowl, combine crushed cookies and powdered sugar; stir in melted butter. Press cookie mixture onto bottom and about 1 1/2 inches up sides of a 9-inch springform pan.

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  • In a small bowl, stir together 1 cup raspberries, the orange zest and granulated sugar.

  • For filling, in a large mixing bowl, beat cream cheese with a mixer on medium until light and fluffy, about 30 seconds. Beat in condensed milk, vanilla and salt until combined. Stir in eggs. Divide filling in half. Stir melted chocolate and espresso powder into half of the batter. Pour chocolate filling into crust-lined pan. Stir raspberry mixture into remaining filling. Spoon raspberry filling over chocolate filling. Place springform pan in a shallow baking pan.

  • Bake until center appears nearly set when pan is gently shaken, 50 to 60 minutes. Cool in pan on a wire rack 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remove sides of pan; cool cheesecake completely. Cover and chill at least 4 hours or overnight before serving. Serve with remaining raspberries, orange slices and/or orange peel curls.

*SHOPPING TIP

You can use 1 cup thawed frozen raspberries in the filling in Step 2.

Nutrition Facts

391 calories; total fat 27g; saturated fat 15g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 108mg; sodium 307mg; potassium 256mg; carbohydrates 34g; fiber 2g; sugar 27g; protein 7g; trans fatty acid 1g; vitamin a 733IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 22mcg; vitamin b12mcg; calcium 132mg; iron 1mg.

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