This Chocolate Raspberry Cheesecake is a dream come true! With a creamy chocolate filling and a burst of fresh raspberries, it’s both rich and refreshing. Yum!
I can’t resist the delightful mix of flavors. The chocolate melds perfectly with the tangy raspberries. It’s a sweet treat that never fails to impress at gatherings—who could say no?
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreo crumbs for the crust because they add a nice sweetness and chocolatey flavor! If you’re looking for a healthier option, you can substitute with crushed graham crackers or even nuts for a gluten-free alternative.
Cream Cheese: This is crucial for a rich, creamy filling. If you’re lactose intolerant, try a dairy-free cream cheese option. I always make sure it’s softened beforehand for an even blend!
Semi-sweet Chocolate: You can use dark or milk chocolate depending on your sweetness preference. For healthier choices, look for sugar-free options. I enjoy using high-quality chocolate for a more intense flavor.
Fresh Raspberries: Fresh raspberries add a burst of flavor. If they’re out of season, frozen raspberries work, just make sure to thaw and drain excess liquid.
How Do You Achieve the Perfect Cheesecake Texture?
Getting the perfect texture for your cheesecake is key! Here are some handy tips:
- Ensure all your ingredients are at room temperature to mix smoothly. No one likes lumps!
- Don’t overmix once the eggs are added. This helps prevent cracks in the finished cake.
- Bake your cheesecake in a water bath, if possible. This provides gentle heat, keeping it creamy without drying out.
- Letting the cheesecake cool slowly in the oven prevents sudden temperature changes, which can create cracks.
Following these techniques will leave you with a wonderfully smooth and rich chocolate raspberry cheesecake. Enjoy making it!
Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g. Oreo, crushed, cream removed)
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 8 oz (225 g) semi-sweet or bittersweet chocolate, melted and slightly cooled
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup fresh raspberries
For the Chocolate Ganache Topping:
- 4 oz (115 g) semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
For Decoration:
- 1 cup fresh raspberries
- Grated chocolate or chocolate shavings (optional)
How Much Time Will You Need?
This delightful cheesecake takes about 30 minutes of prep time and 1 hour of baking time. After baking, you’ll need to let it cool for 1 hour and then chill it in the refrigerator for at least 4 hours or preferably overnight. Perfect for planning ahead!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix the chocolate cookie crumbs and melted butter together so that all the crumbs are nicely coated. Press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create an even crust. Bake it in the oven for 10 minutes, then take it out and let it cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until it’s smooth and creamy. Gradually add the granulated sugar, mixing until everything is blended and silky. Next, incorporate the slightly cooled melted chocolate until fully combined. Then, introduce the eggs one at a time, ensuring each one is mixed well before the next. Stir in vanilla extract and sour cream, mixing just until combined.
3. Fold in the Raspberries:
Now for the fun part! Gently fold the fresh raspberries into the cheesecake mixture, being careful not to mash them up too much. You want those lovely raspberry bits to remain whole for bursts of flavor.
4. Bake the Cheesecake:
Pour your cheesecake filling over the cooled crust, smoothing it out with a spatula for a nice finish. Place it into the preheated oven and bake for about 50-60 minutes. You’re looking for the edges to set while the center still jiggles slightly when shaken. Once baked, turn off the oven, open the door a bit, and let the cheesecake cool inside for an hour before taking it out.
5. Chill the Cheesecake:
Transfer the cheesecake to the fridge and let it chill for at least 4 hours, but overnight is best to achieve the perfect texture!
6. Prepare the Chocolate Ganache Topping:
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it’s just starting to simmer, but don’t let it boil! Remove it from heat and pour it over the chopped chocolate in a bowl. Let it sit for about 2 minutes before stirring gently until it becomes smooth and glossy.
7. Pour and Decorate:
Once the cheesecake is fully chilled, pour the ganache on top, letting it drip down the sides for a lovely effect. Now, top it off with the remaining fresh raspberries and if you like, sprinkle with grated chocolate or shavings for that extra touch.
8. Slice and Serve:
Finally, carefully release the sides of the springform pan. Slice your delicious cheesecake and enjoy every rich and creamy bite of this amazing chocolate raspberry cheesecake!
This recipe beautifully captures luscious layers of chocolate cookie crust, rich chocolate cheesecake filled with sweet raspberries, and creamy ganache draping over the top. Enjoy making this show-stopping dessert!
Can I Use Different Types of Cookies for the Crust?
Absolutely! While chocolate cookie crumbs (like Oreos) create a deliciously rich crust, you can also use graham crackers, digestive biscuits, or even a nut-based crust for a gluten-free alternative. Just keep the texture in mind!
How Do I Prevent the Cheesecake from Cracking?
To reduce the chances of cracks, make sure to mix the filling gently. Avoid overmixing after adding the eggs. Additionally, baking the cheesecake in a water bath can provide a more stable and humid environment, helping to keep it smooth.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries can work, but be sure to thaw and drain them before adding to the cheesecake filling. This prevents excess moisture from affecting the texture. The cheesecake will be just as delicious!
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Just thaw in the fridge before enjoying!