Yeah, we fancy.
My friend had a dinner party this weekend and I offered to bring dessert. I opted for raspberry cheesecake with chocolate crust, and my go-to brownie recipe (always a crowd pleaser). We got a little fancy with our presentation, as you can see!
The following recipe makes enough for 24 muffin tin sized cheesecakes, or 1 regular cheesecake.
RASPBERRY CHOCOLATE CHEESECAKE
1 (8 oz.) pkg. chocolate wafer cookies, crushed fine
1/2 stick butter, melted
2 tbsp. sugar
Dash of nutmeg
3 (8 oz.) cream cheese, softened
1 c. sugar
1 tsp. vanilla
1 c. fresh or individual frozen raspberries
Preheat oven to 325 degrees.
Combine crushed chocolate cookies (or chocolate graham crackers), melted butter, sugar, and nutmeg. Press into bottom of pan (or muffin tins). If you’re using muffin tins, I’ve found that the round back of a metal ice cream scoop is the ideal tool for gently pressing the crust into the tins – random, I know. Set aside.
In medium bowl, beat cream cheese until fluffy. Add sugar and vanilla gradually. Add eggs, one at a time, beating well after each. Fold in raspberries. Fresh raspberries offer more of a flavor punch. Pour into chocolate crust. Bake for approximately 1 hour. Cool completely and refrigerate for at least 4 hours before serving.
Serve drizzled with chocolate syrup and raspberry syrup, garnished with fresh raspberries. Enjoy the looks of awe from your friends.