This Chocolate Raspberry Cheesecake is a delightful treat! With a creamy chocolate layer and a tangy raspberry topping, it’s the best of both worlds—sweet and fruity.
Every bite is a little party in your mouth! I love how the chocolate shines through with a hint of raspberry. Perfect for sharing, but you’ll probably want to keep it all to yourself! 😄
Making this cheesecake is pretty easy. Just mix, bake, and chill. It always impresses my friends, and they never guess how simple it is. You’ve got to try it!
Key Ingredients & Substitutions
Crushed Chocolate Sandwich Cookies: These create a delicious crust. If you don’t have them, digestive biscuits or graham crackers mixed with cocoa powder can work too. Just add a bit of sugar to mimic the sweetness.
Cream Cheese: This is essential for that creamy texture. If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat. Vegan cream cheese is also a great alternative!
Sour Cream: It adds tanginess and moisture. Plain Greek yogurt can be substituted for a healthier twist and still keep that creamy texture.
Chocolate: I recommend using semi-sweet or dark chocolate for richness. If you prefer, you could try white chocolate for a different flavor profile or use dairy-free chocolate for a vegan version.
Fresh Raspberries: These add a tart contrast to the sweet chocolate. If fresh ones are hard to find, frozen raspberries work fine. Make sure to thaw and drain excess liquid.
How Do I Prevent Cracks in My Cheesecake?
To keep your cheesecake from cracking, focus on gentle baking and cooling methods. Start by ensuring you mix the batter well without overbeating, as too much air can cause cracks.
- Bake your cheesecake at a low temperature and avoid opening the oven door frequently during baking.
- After baking, turn off the oven and leave the door slightly ajar for about an hour to let the cheesecake cool gradually.
- Cool to room temperature before refrigerating. Chilling is important to set the filling properly.
Following these steps will help you achieve a beautiful, crack-free cheesecake presentation. Enjoy!
Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos), finely crushed
- 6 tbsp unsalted butter, melted
For The Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 8 oz (225 g) semi-sweet or dark chocolate, melted and slightly cooled
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
Additional:
- 1 cup fresh raspberries, plus extra for garnish
- 1/2 cup heavy cream (for ganache)
- 4 oz (115 g) semi-sweet or dark chocolate, chopped (for ganache)
- Shaved chocolate for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 50-60 minutes to bake, and then a chilling time of at least 4 hours or overnight. So overall, set aside about 5-6 hours to enjoy the complete process and wait for it to chill properly!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and wrap the outside with aluminum foil to prevent any leaks while baking.
2. Make the Crust:
In a mixing bowl, combine the crushed chocolate cookies with the melted butter and stir until it’s well combined. Press this mixture firmly into the bottom of the springform pan. Bake the crust in the oven for 10 minutes, then take it out and let it cool slightly.
3. Prepare the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the sour cream, and then mix in the eggs one at a time. Follow this by adding the melted chocolate, vanilla extract, and flour to the mixture. Beat until everything is just combined—avoid overmixing!
4. Assemble the Cheesecake:
Pour about half of the cheesecake filling over your cooled crust. Gently place half of the fresh raspberries on top of the filling. Carefully pour the remaining cheesecake filling over the raspberries, spreading it evenly.
5. Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake for 50-60 minutes. You’re aiming for the edges to be set while the center remains slightly jiggly—don’t worry, it will firm up as it cools. Once done, turn off the oven and let the cheesecake sit inside with the door slightly cracked for about 1 hour.
6. Chill the Cheesecake:
After cooling in the oven, remove the cheesecake and let it cool down to room temperature. Once it’s cool, cover it and refrigerate it for a minimum of 4 hours, but overnight is best!
7. Make the Ganache:
When you’re ready to serve, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour the hot cream over the chopped chocolate in a bowl. Let it rest for 2 minutes, then stir until it’s completely smooth.
8. Drizzle and Garnish:
Pour the ganache over the chilled cheesecake. Allow it to drip down the sides for a beautiful finish. Top the cheesecake with fresh raspberries and optional shaved chocolate if you like.
9. Slice and Enjoy:
Carefully slice the cheesecake while it’s still chilled, serve, and enjoy your rich, creamy chocolate raspberry cheesecake with friends or family!
Happy baking!
Can I Use Different Types of Chocolate?
Absolutely! While semi-sweet or dark chocolate works best for a rich flavor, you can use milk chocolate for a sweeter cheesecake or even white chocolate for a different taste experience. Just keep in mind that the sweetness level will change based on your chocolate choice.
How Can I Make This Cheesecake Nut-Free?
This recipe is already nut-free as it uses chocolate sandwich cookies for the crust. Just ensure that the brand you choose is free from cross-contamination with nuts. Always double-check labels if allergies are a concern!
Can I Use Frozen Raspberries?
Yes, frozen raspberries work well too! Just make sure to thaw and drain them to avoid excess moisture, which can affect the cheesecake’s consistency. Gently fold them into the cheesecake filling as you would fresh raspberries.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap for up to 3 months. Thaw in the fridge overnight before serving.
