Chocolate Cheesecake with Swirled Raspberry

Total Time:
1 hr, 35 mins
Prep Time:
40 mins
Cook Time:
55 mins
12 servings
Dish Size:
Small Plates
print this recipe
October 2, 2015
Tara’s Tidbits®

Want to know my secret for making a lighter, fluffier cheesecake? Just beat it! Your egg whites, that is. When you beat egg whites to stiff peak and gently fold them into the cream cheese mixture, the air trapped within the egg whites adds both volume and lightness. You'll never want to make a cheesecake any other way after trying this simple trick. 



  • 4 eggs
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup confectioners' sugar
  • 1/3 cup butter, melted


  • 1 cup fresh raspberries
  • 1/2 teaspoon sugar
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
  • Additional fresh raspberries, optional


  1. Separate eggs; let stand at room temperature for 30 minutes. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18-in. square). Securely wrap foil around the pan. 
  2. In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom of prepared pan. Place raspberries and sugar in a blender; cover and process until smooth. Strain and discard seeds. 
  3. Preheat oven to 325 degrees. In a large bowl, beat cream cheese until smooth. Beat in milk and vanilla. Add egg yolks; beat on low speed just until combined. Remove 1 tablespoon; stir into raspberry puree. Remove half the remaining mixture to another bowl; stir in cooled chocolate. 
  4. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, fold half the egg whites into chocolate mixture until no white streaks remain. Pour over crust. 
  5. Fold remaining egg whites into plain cream cheese mixture; spread over chocolate layer. Drop raspberry mixture by tablespoonfuls over top; cut through filling with a knife to swirl. 
  6. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. 
  7. Bake 55 - 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate cheesecake overnight. 
  8. Remove rim from pan. Place cheesecake on a temp-tations cake plate. Garnish with additional raspberries if desired. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

Tell us what you think!
comments powered by Disqus