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Recipe for family meals :

Raspberry Chocolate Cheesecake

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This recipe is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.


1 1/2 cup cream biscuit crumbs (approximately 18 biscuits)
2 tbsp butter, melted
32 oz cream cheese, softened
1 1/4 cup sugar
3 large eggs
1 cup sour cream
1 tsp vanilla
6 oz semi-sweet chocolate chips, melted and cooled
1/3 cup strained raspberry preserves
6 oz semi-sweet chocolate chips
1/4 cup whipping cream


  • Combine crumbs and butter then press into the bottom of a 9-inch spring form pan.
  • Combine 24 ozs of the cream cheese and the sugar, mixing until well blended.
  • Add the eggs, one at a time, beating well after each addition.
  • Blend in the sour cream and the vanilla, and pour over the crust.
  • Combine remaining 8 ozs cream cheese and melted chocolate, mixing until well blended.
  • Add raspberry preserves and mix well.
  • Drop rounded measuring tablespoonfuls of the chocolate cream cheese batter over the plain cream cheese batter, do not swirl.
  • Bake at 160°C for about 1 1/2 hours.
  • Loosen the cake from rim of pan, cool before removing rim of pan.
  • Melt the chocolate pieces and the whipping cream over low heat stirring until smooth.
  • Spread over cheesecake and then chill.
  • Garnish with whipped cream, raspberries and fresh mint leaves.

Serves 10