2 baked devil's food cake layers (9 inch rounds), cooled
1 cup red raspberry preserves
1 cup fresh raspberries
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Let's Make It
Heat oven to 325°F.
Cover bottom of 9-inch springform pan with circle of parchment paper. Beat cream cheese, granulated sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into prepared pan. Bake 45 to 50 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually add powdered sugar, beating well after each addition.
Place 1 chocolate cake layer on plate; spread with 1/2 cup preserves. Invert Cheesecake onto cake layer; remove parchment. Spread cheesecake with remaining preserves; top with remaining chocolate cake layer. Spread top and side with Frosting. Garnish with raspberries.
Sweets can be enjoyed on occasion as part of a balanced diet but remember to keep tabs on portions.
How to Store
Prepare using strawberry preserves and fresh strawberries.
Calories From Fat
% Daily Value*
Total Fat 34g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 80g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.