Raspberry Chocolate Cheesecake Recipe

Raspberry Chocolate Cheesecake Recipe

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Indulge in this rich and creamy raspberry chocolate cheesecake, a perfect dessert for any occasion. With a luscious chocolate filling, tangy raspberry topping, and a crunchy chocolate cookie crust, this cheesecake is sure to impress!

Ingredients:
For the Crust:

  • 1 ½ cups chocolate cookie crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 8 oz semi-sweet chocolate, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract

For the Raspberry Topping:

  • 2 cups fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

  1. Prepare the Crust:
    • Preheat the oven to 350°F (175°C).
    • In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter.
    • Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
    • Bake for 10 minutes, then set aside to cool.
  2. Make the Filling:
    • In a large bowl, beat the softened cream cheese and sugar until smooth.
    • Add sour cream and vanilla extract, and beat until well combined.
    • Mix in the melted chocolate until fully incorporated.
    • Add the eggs, one at a time, beating well after each addition.
    • Pour the filling over the cooled crust.
  3. Bake the Cheesecake:
    • Wrap the bottom of the springform pan in aluminum foil and place it in a large baking dish.
    • Pour hot water into the baking dish to come halfway up the sides of the pan.
    • Bake the cheesecake for 50-60 minutes, or until the center is slightly set but still jiggly.
    • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
    • Remove the cheesecake from the water bath, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
  4. Prepare the Raspberry Topping:
    • In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
    • Bring to a simmer, stirring occasionally until the raspberries break down, about 5 minutes.
    • Stir in the cornstarch mixture and cook for another 1-2 minutes until the sauce thickens.
    • Allow the topping to cool completely before spreading over the chilled cheesecake.
  5. Serve:
    • Remove the cheesecake from the springform pan and transfer it to a serving platter.
    • Spread the cooled raspberry topping evenly over the cheesecake.
    • Slice and enjoy!

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