This decadent raspberry almond cheesecake is a dessert that commands attention. Nestled atop a buttery graham cracker crust, the creamy filling is studded with tart raspberries and slivered almonds, creating a delightful contrast of textures and flavors. The top is crowned with fresh raspberries and a generous drizzle of dark chocolate, cascading over the sides like edible silk. Each bite offers the richness of cheesecake, the brightness of berries, the crunch of almonds, and the indulgence of chocolate—all in perfect harmony. Ideal for celebrations, romantic dinners, or simply spoiling yourself, this cheesecake is a showstopper that tastes as stunning as it looks.
INGREDIENTS:
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 450g (16 oz) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 tbsp cornstarch
- ¾ cup fresh raspberries (plus extra for topping)
- ¼ cup slivered almonds
For the Chocolate Drizzle:
- ½ cup dark chocolate chips or chopped chocolate
- 2 tbsp heavy cream or milk
Optional Garnish:
- Extra raspberries
- Slivered almonds
- Chocolate chips or curls
INSTRUCTIONS:
- Prepare the Crust: Preheat oven to 175°C (350°F). In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes until lightly golden. Let cool while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth and fluffy. Add sugar and mix until fully incorporated. Beat in eggs one at a time, followed by vanilla, sour cream, and cornstarch. Mix until smooth but avoid overbeating. Gently fold in raspberries and slivered almonds. The raspberries may break slightly, creating beautiful pink swirls throughout the batter.
- Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles. Bake for 45–55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Chocolate Drizzle: In a small saucepan or microwave-safe bowl, melt chocolate with cream until smooth and glossy. Let cool slightly before drizzling.
- Decorate and Serve: Remove cheesecake from the pan and transfer to a serving plate. Top with fresh raspberries, slivered almonds, and drizzle generously with chocolate. Scatter a few chocolate chips or curls around the plate for flair.
