Chocolate raspberry cheesecake. The very words evoke a sense of decadent bliss, don't they? I remember the first time I tasted this incredible dessert. My grandmother, Nana Rose, whipped up a chocolate raspberry cheesecake for my birthday. It was the most exquisite combination of tart raspberries, rich chocolate, and creamy cheesecake I had ever encountered. This recipe is my homage to her, a slice of her love in every bite. I hope you'll experience the same joy when you bake this unforgettable chocolate raspberry cheesecake.
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Why You Will Love This chocolate raspberry cheesecake Recipe
This chocolate raspberry cheesecake recipe is more than just a dessert; it's an experience. The rich, dark chocolate perfectly complements the vibrant tartness of the raspberries, creating a symphony of flavors. It's surprisingly easy to make, even for novice bakers. Plus, the creamy texture is incredibly comforting and satisfying.
This cheesecake is the perfect treat for any occasion, whether it's a special celebration or a simple weeknight indulgence. With minimal prep time and straightforward instructions, you'll be enjoying this heavenly dessert in no time. It's guaranteed to impress your family and friends!
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Ingredients Needed for This chocolate raspberry cheesecake Recipe
Here's what you'll need to create this delicious dark chocolate cheesecake.
For the Crust:
- 1 1/2 cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 24 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate, melted and cooled slightly
- 1 cup fresh raspberries
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
How to Make This chocolate raspberry cheesecake Recipe
Now let's get baking! Follow these step by step instructions.
Preheat your oven to 350°F (175°C). Grease a 9 inch springform pan.
In a medium bowl, combine the chocolate wafer crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared springform pan.
Bake the crust for 10 minutes. Let it cool slightly while you prepare the filling.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the sour cream, eggs (one at a time), and vanilla extract. Mix until just combined. Be careful not to overmix.
Gently fold in the melted dark chocolate until evenly distributed and make sure it's at the right temperature to avoid solidifying with the cool ingredients.
Fold in the fresh raspberries.
For the raspberry swirl, combine the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the sauce has thickened slightly (about 5 7 minutes). Let it cool for a few minutes.
Pour the cheesecake filling over the cooled crust.
Drop spoonfuls of the raspberry swirl over the cheesecake filling. Use a knife or skewer to swirl the raspberry sauce throughout the filling.
Bake for 55 65 minutes, or until the edges are set but the center still jiggles slightly. Try not to open the oven door too often.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it and refrigerate for at least 4 hours, or preferably overnight. Before unmolding, run a thin knife around the rim of the pan.
How to Serve This chocolate raspberry cheesecake Recipe
Serve the chocolate raspberry cheesecake chilled. Garnish with fresh raspberries, chocolate shavings, or a dusting of cocoa powder. A dollop of whipped cream can add an extra touch of indulgence.
This dessert pairs beautifully with a glass of dessert wine, such as a Moscato or a late harvest Riesling. It's also delightful with coffee or a scoop of vanilla ice cream. For a special touch, try drizzling some melted chocolate or raspberry sauce over each slice.
How to Store This chocolate raspberry cheesecake Recipe
To refrigerate, cover the cheesecake tightly in plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 5 days.
You can also freeze the chocolate raspberry cheesecake. Wrap it tightly in plastic wrap, then in a layer of foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.
Reheating isn't typically necessary; it is best served cold.
Tips to Make This chocolate raspberry cheesecake Recipe
- Use high quality dark chocolate for the best flavor.
- Make sure your cream cheese is fully softened to avoid lumps in the filling.
- Don't overmix the filling, as this can incorporate too much air and cause the cheesecake to crack.
- Cool the cheesecake slowly to prevent cracking.
- If you don’t have chocolate wafer crumbles, oreos with the filling removed work well.
Helpful Notes for This chocolate raspberry cheesecake Recipe
- For a richer chocolate flavor, use Dutch processed cocoa powder in the crust.
- If you are short on time or ingredients, you can use store bought raspberry jam instead of making the raspberry swirl.
- A water bath will help provide an even bake and help prvent cracking, but is not crucial to this recipe.
- Using homemade vanilla extract will really help take this dark chocolate cheesecake to the next level.
Variation of This chocolate raspberry cheesecake Recipe
- For a white chocolate version, substitute white chocolate for the dark chocolate in the filling.
- Add a layer of chocolate ganache on top of the cheesecake for an even more decadent treat.
- For a festive twist, add peppermint extract to the filling during the holiday season.
- Try adding blackberries to the recipe for an extra burst of flavor.
Frequently Asked Questions
What makes chocolate raspberry cheesecake so special?
The combination of rich chocolate, tart raspberries, and creamy cheesecake creates a balanced and decadent flavor profile that is both satisfying and refreshing. It’s a perfect dessert for special occasions or any time you want a treat.
Can I use frozen raspberries for this chocolate raspberry cheesecake recipe?
Yes, you can use frozen raspberries. However, be sure to thaw them completely and drain any excess liquid before adding them to the cheesecake batter or topping. This helps prevent the crust from becoming soggy.
How do I prevent my chocolate raspberry cheesecake from cracking?
To prevent cracks, bake the cheesecake in a water bath. Also, avoid sudden temperature changes by turning off the oven and allowing the cheesecake to cool inside with the door ajar before refrigerating.
How long does chocolate raspberry cheesecake last in the refrigerator?
Properly stored in an airtight container, chocolate raspberry cheesecake can last for up to 5 days in the refrigerator. Be sure to keep it chilled to maintain its texture and flavor.
Conclusion
I truly hope you enjoy creating this incredible chocolate raspberry cheesecake. It's a labor of love that pays off in every single creamy, chocolatey, raspberry filled bite. Don't hesitate to leave a comment below and share your own experiences and variations! Enjoy this decadent chocolate raspberry cheesecake!
Chocolate Raspberry Cheesecake: The ULTIMATE Recipe
This chocolate raspberry cheesecake recipe combines rich dark chocolate with the tangy sweetness of raspberries, creating a decadent and unforgettable dessert.
Prep Time: 25 minutes
Cook Time: 65 minutes
Total Time: 6 hours
Yield: 12 servings
Category: Dessert
Cuisine: American
Nutrition:
Protein: 7g
Carbs: 40g
Fat: 28g
Ingredients
- 1 1/2 cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate, melted and cooled slightly
- 1 cup fresh raspberries
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 inch springform pan.
- In a medium bowl, combine the chocolate wafer crumbs, melted butter, and sugar. Press into the pan.
- Bake for 10 minutes. Let it cool slightly.
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add the sour cream, eggs (one at a time), and vanilla. Mix until just combined.
- Gently fold in the melted dark chocolate until smooth.
- Fold in the fresh raspberries.
- Combine the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until thickened (5 7 minutes). Cool slightly.
- Pour the cheesecake filling over the cooled crust.
- Drop spoonfuls of the raspberry swirl over the filling. Swirl with a knife or skewer.
- Bake for 55 65 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours, or overnight.
- Run a thin knife around the rim of the pan before unmolding.
Notes
- Use high quality dark chocolate for the best flavor. Make sure your cream cheese is fully softened to avoid lumps in the filling. Don’t overmix the filling. Cool the cheesecake slowly to prevent cracking.