Indulge in the ultimate dessert experience with this Raspberry Chocolate Cheesecake. A harmonious blend of creamy chocolate cheesecake and the tangy sweetness of fresh raspberries, this dessert offers a melt-in-your-mouth experience. Ideal for any occasion, it combines a rich, velvety filling with a burst of fruity freshness, making it an unforgettable treat for chocolate and fruit lovers alike.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup sour cream
- 1 cup heavy cream
- ¾ cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup cocoa powder (unsweetened)
- 6 oz dark chocolate, melted
- 1 cup fresh raspberries (plus extra for garnish)
- 1 tablespoon cornstarch
- 2 tablespoons raspberry jam (optional)
Instructions:
- Prepare the crust: Preheat the oven to 325°F (165°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated with the butter. Press this mixture into the bottom of a 9-inch springform pan to form a smooth, even crust. Bake for 10 minutes and then let it cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sour cream, heavy cream, and granulated sugar. Continue to beat until everything is fully incorporated. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract, cocoa powder, and melted dark chocolate, and beat until the batter is smooth and well combined.
- Add the raspberries: In a small bowl, toss the fresh raspberries with cornstarch to prevent them from sinking during baking. Gently fold the raspberries into the cheesecake batter, being careful not to break them up too much.
- Pour and bake: Pour the cheesecake batter onto the cooled graham cracker crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet and bake for 55-60 minutes or until the cheesecake is set around the edges but still slightly wobbly in the center. Turn off the oven and let the cheesecake cool for about an hour in the oven with the door slightly ajar.
- Chill the cheesecake: After the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, or overnight for best results.
- Optional raspberry glaze: For an extra touch of raspberry flavor, heat the raspberry jam in a small saucepan over low heat until it becomes runny. Drizzle this glaze over the chilled cheesecake just before serving.
- Serve and enjoy: Garnish the cheesecake with fresh raspberries and a sprinkle of chocolate shavings for a decorative finish. Slice and serve chilled for a rich, indulgent treat that’s perfect for any celebration.
This Raspberry Chocolate Cheesecake combines the smoothness of a classic cheesecake with the richness of chocolate and the tang of raspberries. With its visually stunning layers and delicious flavors, it’s sure to impress at any gathering. The creamy texture and burst of raspberry freshness in every bite make this dessert a truly memorable experience for anyone with a sweet tooth.