Marbled Cheesecake with Raspberry Sauce

Marbled Cheesecake with Raspberry Sauce recipe

photo by:kraft

Plain and chocolate batters are swirled together and baked in a cookie-crumb crust. This pretty cheesecake is served with an easy raspberry sauce.

time

prep:

20 min

total:

5 hr

servings

total:

10 servings

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What You Need

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1/4

cup half-and-half

tsp. vanilla

eggs

Tbsp. unsweetened cocoa powder

OREO Pie Crust (6 oz.)

pkg. (10 oz.) frozen raspberries, thawed, pureed and strained

Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

REMOVE 1 cup of the batter; place in small bowl. Add cocoa; mix well. Spoon half of the chocolate batter into pie crust; cover with plain batter. Top with spoonfuls of the remaining chocolate batter. Cut through batters several times for marble effect.

BAKE 35 to 40 minutes or until center is set. Cool. Refrigerate 4 hours or overnight. Serve topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.

Kraft Kitchens Tips

Size-Wise

Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.

Special Extra

Garnish with fresh raspberries and mint sprigs just before serving.

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a cook

posted:4/22/2003

It was fantastic and extremely easy! I even had confirmed non-cheesecake eaters telling me it was great and asking for more!! As shown you get a nice result in a 6 inch springform, but I doubled the recipe (including the chocolate portion) to put it in a 10 inch springform pan and it worked out very well. I will definitely make this again!

a cook

posted:3/11/2002

It is a chocolate lovers dream.It came out very smooth.Even my kids loved this recipe. I used a 9' pie pan and it almost overflowed, the cheesecake was picture perfect.

a cook

posted:2/26/2002

The recipe as is, is good for a very small cheesecake. I used an 8' pan and the cheesecake was about 1' tall. You'll need to use a smaller pan unless you prefer thin (short) cheesecakes. Or the recipe lends itself to 1-1/2 or doubling for a regular size cheesecake. If you do increase the ingredients in the main cheesecake, leave the chocolate portion the same for marbling. Very easy to follow and not a bad choice for first timers.