Here’s a delicious Raspberry Chocolate Cheesecake recipe that’s rich, creamy, and perfect for special occasions or indulgent treats.
🍰 Raspberry Chocolate Cheesecake
✅ Ingredients
For the crust:
-
1 ½ cups chocolate cookie crumbs (like Oreos, without the filling)
-
¼ cup unsalted butter, melted
For the cheesecake filling:
-
3 (8 oz) packages cream cheese, softened
-
1 cup granulated sugar
-
½ cup sour cream
-
1 tsp vanilla extract
-
3 large eggs
-
½ cup semi-sweet chocolate chips, melted and slightly cooled
-
½ cup raspberry purée (see below)
For the raspberry purée:
-
1 ½ cups fresh or frozen raspberries
-
2 tbsp sugar
-
1 tsp lemon juice
For garnish (optional):
-
Fresh raspberries
-
Shaved chocolate or chocolate curls
-
Whipped cream
🥣 Instructions
1. Prepare Raspberry Purée
-
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
-
Cook until berries break down and mixture thickens (about 10 minutes).
-
Strain through a fine sieve to remove seeds. Let cool.
2. Make the Crust
-
Preheat oven to 325°F (160°C).
-
Mix cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
-
Bake for 10 minutes. Let cool.
3. Make the Cheesecake Filling
-
Beat cream cheese and sugar until smooth and creamy.
-
Add sour cream and vanilla, mix until combined.
-
Add eggs one at a time, mixing well after each.
-
Divide the batter into two bowls.
-
Mix melted chocolate into one half.
-
Mix raspberry purée into the other half.
-
4. Layer the Cheesecake
-
Pour the chocolate mixture into the crust and smooth the top.
-
Gently spoon the raspberry mixture on top and swirl with a knife for a marbled effect, or keep in layers.
5. Bake
-
Bake for 55–65 minutes, until the edges are set and the center is slightly jiggly.
-
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
-
Refrigerate at least 4 hours or overnight.
6. Serve
-
Top with fresh raspberries, chocolate shavings, or whipped cream before serving.