Raspberry Chocolate Cheesecake is a luxurious dessert that perfectly balances the richness of chocolate with the tart freshness of raspberries. This decadent treat combines a velvety chocolate filling with a buttery crust, topped with a layer of tangy raspberry glaze that makes every bite a burst of indulgence. Perfect for celebrations, dinner parties, or simply satisfying your sweet tooth, this cheesecake is a showstopper that looks elegant and tastes divine. The pairing of dark chocolate and raspberries not only adds depth of flavor but also creates a visually stunning presentation that makes this dessert irresistible.
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 8 oz semisweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam or preserves
- 1 cup fresh raspberries for topping
Instructions
- Preheat the oven to 325°F (163°C). Mix chocolate cookie crumbs with melted butter until combined. Press the mixture firmly into the bottom of a greased springform pan to form the crust. Bake for 10 minutes and set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream, melted chocolate, and vanilla extract until the batter is creamy. Pour the filling over the prepared crust.
- Bake for 50–60 minutes until the center is almost set. Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Refrigerate for at least 4 hours or overnight. Warm raspberry jam slightly and spread over the chilled cheesecake. Top with fresh raspberries before serving.
Servings
Makes 12 servings
Nutritional Info (per serving, approx.)
Calories: 420
Protein: 7 g
Fat: 28 g
Carbohydrates: 35 g
Fiber: 3 g
Sugar: 26 g
Notes
Use good-quality chocolate for the filling as it enhances both texture and flavor. Allow the cheesecake to cool gradually to avoid cracks. Always refrigerate the cheesecake for best results before slicing.
Tips
- Line the bottom of the pan with parchment paper to make slicing and serving easier.
- For extra shine, glaze the fresh raspberries with a little warmed apricot jam.
- If you want a lighter version, replace sour cream with Greek yogurt.
- Use a water bath while baking to prevent cracks and maintain moisture.
Health Benefits
Although indulgent, this cheesecake has some surprising benefits. Dark chocolate contains antioxidants and flavonoids that may improve heart health. Raspberries are rich in vitamin C, dietary fiber, and plant compounds that support immunity and digestion. Cream cheese provides calcium for bone strength. While moderation is key, this dessert can be enjoyed guilt-free when balanced with a healthy diet.
Q & A
Q: Can I make this cheesecake ahead of time?
A: Yes, it tastes even better when chilled overnight, making it perfect for advance preparation.
Q: Can frozen raspberries be used?
A: Yes, but fresh raspberries give a better presentation and texture for topping.
Q: How do I prevent the cheesecake from cracking?
A: Bake in a water bath and avoid overmixing the batter, which introduces excess air.
Q: Can I use white chocolate instead of dark chocolate?
A: Yes, but the flavor will be sweeter and less intense, so balance with extra raspberries for tartness.
Q: How long can I store this cheesecake?
A: It keeps well in the refrigerator for up to 5 days and can be frozen for up to 2 months.