Raspberry Olive Oil Cheesecake in a Chocolate Crust
Delicious seems like too small a word for this beautiful raspberry olive oil cheesecake, made with whipped cream cheese and savory dark chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at colavitarecipes.com.
Cooking tools:
- Stand mixer
- Springform pan
- Saucepan
- Mixing bowl
- Spatula
- Cooling rack
- Chef's knife
- Measuring cup
- Oven
- Stove
- Aluminum foil
- Refrigerator
- Spoon
Ingredients
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- ¼ cup Colavita Extra Virgin Olive Oil
- 7 oz Perugina Bittersweet Chocolate 70%, melted and slightly cooled
- 10 oz frozen raspberries, thawed and crushed
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 3 packages (8 ounces each) regular (full-fat) cream cheese, softened
- 1 cup granulated sugar
- 2 tbsp all purpose flour
- ½ tbsp salt
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ¼ cup completed raspberry topping/filling
- red food coloring (optional)
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