Indulge in the perfect combination of rich chocolate and tangy raspberry with this luscious Chocolate Raspberry Cheesecake. This dessert is the ultimate crowd-pleaser, featuring a creamy chocolate cheesecake filling swirled with a vibrant raspberry sauce, all resting on a crunchy chocolate cookie crust. Whether you’re preparing for a dinner party or a special family occasion, this cheesecake will leave everyone craving for more. It’s elegant, delicious, and surprisingly easy to make!
Ingredients:
Crust:
- 1 ½ cups chocolate graham cracker crumbs (or crushed Oreo cookies)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Raspberry Sauce:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (mixed with 1 tablespoon of water)
Chocolate Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 8 ounces dark chocolate, melted and slightly cooled
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
Topping (Optional):
- Fresh raspberries
- Shaved dark chocolate or chocolate curls
- Whipped cream
Instructions:
Step 1: Prepare the Crust
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
- In a medium bowl, mix the chocolate graham cracker crumbs (or crushed Oreos) with the granulated sugar and melted butter. Press the mixture evenly into the bottom of the prepared springform pan.
- Bake the crust for 8-10 minutes. Remove from the oven and set aside to cool.
Step 2: Make the Raspberry Sauce
- In a small saucepan, combine the raspberries, granulated sugar, and lemon juice over medium heat. Cook until the raspberries break down, about 5-7 minutes.
- Stir in the cornstarch mixture and continue to cook for another 2 minutes until the sauce thickens. Remove from heat, strain through a fine mesh sieve to remove seeds, and let it cool.
Step 3: Prepare the Chocolate Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and cocoa powder, and mix well until fully combined.
- Slowly add the melted chocolate and mix until smooth.
- Add the eggs, one at a time, mixing on low speed until just combined. Do not overmix.
- Stir in the vanilla extract, sour cream, and heavy cream until the mixture is creamy and smooth.
Step 4: Assemble the Cheesecake
- Pour half of the chocolate cheesecake filling over the pre-baked crust.
- Drizzle half of the cooled raspberry sauce over the filling and use a knife to swirl it gently for a marbled effect.
- Add the remaining cheesecake filling, then drizzle the remaining raspberry sauce on top. Again, swirl with a knife for a decorative look.
Step 5: Bake the Cheesecake
- Place the springform pan in a large roasting pan. Fill the roasting pan with hot water, reaching halfway up the sides of the springform pan (this creates a water bath to prevent cracks).
- Bake at 325°F (163°C) for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours, or preferably overnight.
Step 6: Serve and Garnish
- Remove the cheesecake from the springform pan and transfer to a serving plate.
- Decorate the top with fresh raspberries, chocolate curls, and a dollop of whipped cream if desired.
- Slice and serve chilled. Enjoy!