Skip to main content

Cakes & cheesecakes

Raspberry Cheesecake with Chocolate Cookie Crust
1/2 cup Unsalted butter, melted
32 each Chocolate sandwich cookies with vanilla filling
16 oz Cream cheese
14 oz Sweetened condensed milk
1 tablespoon Fresh lemon juice
3 each Egg
1 (8.25-fl. oz.) bottle Taste of Inspirations Red Raspberry Fruit Syrup
Whipped cream, fresh raspberries (optional)
+ Add to Shopping List
Raspberry Cheesecake with Chocolate Cookie Crust

Raspberry Cheesecake with Chocolate Cookie Crust

Raspberry Cheesecake with Chocolate Cookie Crust
  • Servings:Serves 12
  • Prep Time:20 minutes
  • Cook Time:120 minutes
1. Prepare a 10-inch springform pan by putting a piece of parchment paper over the base. Lock in side piece, making sure parchment paper doesn't bunch up too much in pan. Use a little of the melted butter to grease pan.
2. Crush cookies into small crumbs and place in a large mixing bowl. (To crush cookies, you can use a food processor or blender, or put cookies in a plastic bag and crush with the back side of a skillet or a rolling pin.) Add remaining melted butter to crushed cookies and toss mixture until evenly coated.
3. Put cookie mixture into prepared springform pan. With clean and dry hands, work mixture around side of pan, forming thin walls that go up about half the height of the pan. After you create the walls, there should be plenty of cookie mixture covering the bottom of the pan. Lightly press mixture down with the back of a tablespoon and redistribute to patch any holes. Set aside.
4. Preheat oven to 300 degrees F.
5. In a large mixing bowl, use an electric mixer to beat cream cheese until creamy. Beat in sweetened condensed milk, lemon juice, and eggs.
6. Pour out 2 Tbsp. of the Red Raspberry Fruit Syrup; set aside. Add rest of bottle to cream cheese mixture and beat well for at least 3 minutes, until smooth. Do not over-beat.
7. Pour mixture into prepared crust. Using 1 reserved Tbsp. Raspberry Syrup, put 5 or 6 drops on top, at a distance from each other. With a sharp knife, gently swirl syrup drops around top of cheesecake.
8. Bake cheesecake at 300 degrees F for 1 hour. Do not open oven door at any point to check on it. After 1 hour, turn off oven but keep oven door closed. Leave cheesecake in oven for another 35 minutes, then open door a crack and leave cheesecake in for another 25 minutes. Remove cheesecake from oven and chill at least 4 hours. When cold, slide a small knife around edges of cheesecake to loosen it and remove sides of springform pan; transfer to a serving plate.
9. To serve, drizzle reserved 1 Tbsp. raspberry syrup over top of cheesecake and top with a dollop of whipped cream and a sprinkling of raspberries, if desired. Use a sharp knife to cut slices. Wipe knife with a damp paper towel after every slice.
Suggestions: Use Hannaford cream cheese. Whipped cream and fresh raspberries (optional).
Source: Hannaford fresh Magazine, March - April 2008