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Chocolate-Raspberry Cheesecake

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Chocolate-Raspberry Cheesecake

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    Directions

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    Ingredients :

  • 1 (150 g) package round shortbread cookies, finely crushed
  • 1 tablespoon butter, melted
  • 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
  • ¾ cup white sugar, divided
  • 3 eggs
  • 4 cups raspberries
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Methods :

  • Step 1

    Heat oven to 350 degrees F (175 degrees C).

  • Step 2

    Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.

  • Step 3

    Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

  • Step 4

    Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

  • Step 5

    Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 minutes or until slightly thickened, stirring frequently. Mix cornstarch and water until blended. Add to raspberry mixture; cook and stir 1 minutes or until thickened. Pour through fine-mesh strainer into bowl; refrigerate until ready to serve.

  • Step 6

    Serve cheesecake topped with raspberry sauce.

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