This Chocolate Raspberry Cheesecake is a perfect blend of rich, velvety chocolate and the tart sweetness of fresh raspberries. The smooth and creamy texture of the cheesecake sits atop a buttery chocolate crust, and it’s crowned with a glossy raspberry sauce, offering a bite of indulgence in every slice. Ideal for special occasions or simply when you crave a show-stopping dessert, this cheesecake will impress your taste buds and your guests alike.
Ingredients:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (about 20 cookies)
- ¼ cup unsalted butter, melted
- 1 tablespoon sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup semisweet or dark chocolate, melted and cooled
- ¼ cup sour cream
- 1 ½ cups fresh raspberries (or frozen, thawed and drained)
For the Raspberry Sauce:
- 1 ½ cups fresh raspberries (or frozen)
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish:
- Fresh raspberries
- Shaved dark chocolate or chocolate curls
Instructions:
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until the crumbs are moistened.
- Press the mixture firmly into the bottom of the springform pan to form an even crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold in the melted chocolate and sour cream until fully incorporated.
- Gently fold in the fresh raspberries, being careful not to mash them too much.
- Pour the filling over the cooled crust, spreading it evenly.
- Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Make the Raspberry Sauce:
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture begins to bubble.
- Stir in the cornstarch mixture and continue cooking for another 2-3 minutes until the sauce thickens.
- Remove from heat and strain the sauce through a fine mesh sieve to remove the seeds. Let the sauce cool completely.
- Assemble the Cheesecake:
- Once the cheesecake is fully chilled, remove it from the springform pan.
- Pour the cooled raspberry sauce over the top, allowing some to drizzle down the sides.
- Garnish with fresh raspberries and shaved dark chocolate or chocolate curls.
- Serve and Enjoy:
- Slice and serve this rich, decadent cheesecake, allowing your guests to savor the luscious combination of chocolate and raspberry. Enjoy!
This dessert is a truly indulgent treat, perfect for any special occasion or when you want to impress with a stunning and flavorful dessert!