Chocolate Raspberry Cheesecake

by

Ingredients

For the crust:

  • 1 1/2 cups chocolate graham cracker crumbs (or regular graham cracker crumbs)
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup fresh raspberries (plus extra for topping)
  • 1/4 cup raspberry jam or preserves

For the chocolate ganache:

  • 1/2 cup heavy cream
  • 4 oz semi-sweet chocolate, chopped

Instructions

  1. Prepare the crust:
    • Preheat your oven to 325°F (163°C).
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
    • Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and allow to cool while you prepare the filling.
  2. Make the cheesecake filling:
    • In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
    • Add the sugar and vanilla extract, beating until well combined.
    • Add the eggs one at a time, mixing well after each addition.
    • Stir in the sour cream and heavy cream until smooth.
    • Gently fold in the raspberries and raspberry jam, making sure not to crush the raspberries too much.
  3. Assemble the cheesecake:
    • Pour the cheesecake mixture into the cooled crust, spreading it evenly.
    • Tap the pan gently on the counter to release any air bubbles.
    • Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool for 1 hour in the oven with the door slightly ajar. Then, transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.
  4. Make the chocolate ganache:
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
    • Remove from heat and add the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
  5. Top the cheesecake:
    • Once the cheesecake is fully chilled, pour the chocolate ganache over the top, spreading it evenly with a spatula.
    • Decorate with fresh raspberries on top for a beautiful finish.
  6. Serve and enjoy:
    • Slice the cheesecake and serve chilled. Enjoy the rich combination of chocolate, raspberry, and cheesecake!

Feel free to adjust the amount of raspberries or chocolate ganache to your liking.

Leave a Comment