Here’s a decadent Raspberry Chocolate Cheesecake recipe that’s perfect for special occasions. It features a rich chocolate crust, creamy chocolate cheesecake filling, and a tangy raspberry topping.
Ingredients:
- 1 1/2 cups chocolate cookie crumbs (about 20-25 chocolate sandwich cookies, crushed)
- 1/4 cup unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 8 ounces semi-sweet chocolate, melted and cooled
- 4 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Topping:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
For Garnish (Optional):
- Fresh raspberries
- Chocolate shavings or curls
- Whipped cream
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.
- Make the Chocolate Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the cocoa powder and beat until well combined.
- Pour in the melted semi-sweet chocolate and mix until fully incorporated.
- Add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract.
- Pour the chocolate cheesecake filling over the cooled crust and spread evenly.
- Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. This helps prevent cracks.
- After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight.
- Make the Raspberry Topping:
- In a medium saucepan, combine the raspberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes.
- Remove from heat and let the raspberry topping cool completely before spreading it over the chilled cheesecake.
- Garnish and Serve:
- Once the raspberry topping has been added, you can garnish the cheesecake with fresh raspberries, chocolate shavings, or whipped cream if desired.
- Carefully remove the sides of the springform pan before slicing and serving.
Tips:
- Smooth Filling: To ensure a smooth cheesecake filling, make sure all ingredients, especially the cream cheese, are at room temperature before mixing.
- Water Bath: If you’re concerned about the cheesecake cracking, you can bake it in a water bath by placing the springform pan in a larger pan filled with hot water, ensuring the water comes halfway up the sides of the cheesecake pan.
- Storing: The cheesecake can be stored in the refrigerator for up to 5 days or frozen (without the raspberry topping) for up to 2 months. Thaw in the refrigerator overnight before serving.
This Raspberry Chocolate Cheesecake is a show-stopping dessert that’s sure to impress with its rich chocolatey flavor and bright, fruity topping. Enjoy!