Milk Chocolate Cheesecake

Serves: 12
Total Calories: 712


1 cup Oreo cookie crumbs
1 cup butter cookie crumbs
1/2 cup sweet butter, melted
3 pounds cream cheese, softened
2 cups sugar
6 large eggs
1 cup heavy cream
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup melted milk chocolate
2 cups fresh raspberries
1 juice of 1 lemon
1/4 cup grand marnier
1 whipped cream in a pastry bag with star tip
1 chocolate curls for garnish
1 powdered sugar in shaker for garnish
cocoa powder in shaker for garnish


Preheat oven to 350°. Combine crumbs and butter together. Mix well and press into a 10-inch springform pan.

In a food processor, with metal blade, mix cream cheese until smooth. Add sugar and blend. Add eggs, one at a time, to thoroughly incorporate into the cheese mixture. Add the heavy cream, flour, salt, and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate. Pour into prepared pan. Bake for 1 hour and 15 minutes or until cake is set. Remove from oven and loosen the sides from the pan with a knife. This will prevent cake from splitting down the center. Completely cool the cake before cutting.

Make raspberry sauce by combining the raspberries, lemon juice, and Grand Marnier, and allowing to sit for 2–3 hours. Place a piece of cake on a plate. Spoon raspberry sauce over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.

Nutritional Facts:

Serves: 12
Total Calories: 712
Calories from Fat: 507

This Milk Chocolate Cheesecake recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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