This Raspberry Chocolate Cheesecake is a rich and decadent dessert that combines the smoothness of a chocolate cheesecake with the tartness of fresh raspberries. Perfect for special occasions or simply indulging your sweet tooth, this creamy dessert is layered with a chocolate crust, velvety chocolate cheesecake filling, and topped with a raspberry sauce.
Ingredients:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (e.g., Oreo, without the filling)
- ¼ cup melted butter
For the Chocolate Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate, melted and cooled
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Raspberry Sauce:
- 2 cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a bowl, mix the chocolate cookie crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the melted chocolate and continue to mix.
- Beat in the eggs, one at a time, ensuring each is well incorporated.
- Stir in the vanilla extract and sour cream until fully blended.
- Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake:
- Bake the cheesecake for 55–60 minutes, or until the center is just set and still slightly jiggly.
- Turn off the oven and leave the cheesecake in with the door slightly open for another hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
- Prepare the Raspberry Sauce:
- In a saucepan, cook the raspberries and sugar over medium heat until the raspberries break down, about 5–7 minutes.
- Add the cornstarch slurry and stir until the sauce thickens, about 2–3 minutes.
- Strain the sauce through a sieve to remove the seeds if desired, and let it cool completely.
- Assemble and Serve:
- Once the cheesecake is fully chilled, remove it from the springform pan.
- Pour the raspberry sauce over the top or serve it on the side.
- Garnish with fresh raspberries and chocolate shavings if desired.
Enjoy your Raspberry Chocolate Cheesecake!