Raspberry Chocolate Cheesecake Recipe

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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