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Chocolate Raspberry Cheesecake: The Ultimate Dessert Recipe

  • Total Time: 300 minutes
  • Yield: 12 servings 1x

Description

Chocolate cookie crust layered with creamy cheesecake, swirled with raspberry sauce, and topped with optional chocolate ganache.

Ingredients

Scale
  • 1 ½ cups chocolate cookie crumbs (about 24 chocolate wafer cookies)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup heavy cream
  • 2 tablespoons all-purpose flour
  • 12 ounces fresh raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 4 ounces semi-sweet chocolate, chopped
  • ¼ cup heavy cream
  • Fresh raspberries
  • Chocolate shavings

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix well.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 8-10 minutes. Let cool completely.
  5. In a medium saucepan, combine raspberries and sugar.
  6. Cook over medium heat, stirring occasionally, until raspberries break down (5-7 minutes).
  7. In a small bowl, whisk together lemon juice and cornstarch. Add to raspberry mixture and stir until thickened.
  8. Strain the raspberry sauce through a fine-mesh sieve to remove the seeds. Discard the seeds.
  9. Let the raspberry swirl cool slightly.
  10. In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
  11. Gradually add sugar, beating until well combined.
  12. Add eggs one at a time, beating well after each addition.
  13. Stir in vanilla extract, sour cream, and heavy cream until just combined.
  14. Gently stir in flour until just combined.
  15. Pour the cheesecake filling over the cooled chocolate cookie crust.
  16. Drop spoonfuls of the cooled raspberry sauce over the cheesecake filling. Use a knife or skewer to gently swirl the raspberry sauce into the filling, creating a marbled effect.
  17. Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
  18. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  19. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  20. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
  21. Pour hot heavy cream over chopped chocolate in a heatproof bowl.
  22. Let sit for 1 minute.
  23. Stir gently until chocolate is completely melted and the ganache is smooth and glossy.
  24. Pour over chilled cheesecake (optional). Let ganache set.
  25. Carefully remove the cheesecake from the springform pan.
  26. Garnish with fresh raspberries and chocolate shavings, if desired.
  27. Slice and serve.
  28. Store leftovers in the refrigerator, covered, for up to 3-4 days.

Notes

  • Make sure cream cheese is fully softened to avoid lumps in the cheesecake.
  • Do not overmix the cheesecake batter after adding eggs, as this can cause cracking.
  • Cooling the cheesecake slowly in the oven helps prevent cracking.
  • Refrigerating the cheesecake for at least 4 hours (or overnight) is essential for it to fully set.
  • For a cleaner release, run a thin knife around the edge of the cheesecake before removing it from the springform pan.
  • Prep Time: 45 minutes
  • Cook Time: 70 minutes

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Find it online: https://recipefantastic.com/chocolate-raspberry-cheesecake/