Here’s a rich, decadent Raspberry Chocolate Cheesecake recipe — perfect for special occasions (or anytime you want to seriously impress). It features a chocolate cookie crust, creamy chocolate cheesecake filling, and fresh raspberry topping.
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🍫 Raspberry Chocolate Cheesecake
🧾 Ingredients:
For the Chocolate Crust:
1 ½ cups chocolate cookie crumbs (like Oreos, without filling)
¼ cup melted butter
2 tbsp sugar (optional)
For the Chocolate Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
8 oz semisweet or dark chocolate, melted and slightly cooled
1 tsp vanilla extract
3 large eggs
½ cup sour cream
For the Raspberry Topping:
1 ½ cups fresh raspberries (or frozen, thawed)
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water (slurry)
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🧑🍳 Instructions:
1. Prepare the Crust:
1. Preheat oven to 325°F (163°C).
2. Mix cookie crumbs, melted butter, and sugar (if using) until combined.
3. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool slightly.
2. Make the Cheesecake Filling:
1. Beat softened cream cheese and sugar until smooth and creamy.
2. Mix in melted chocolate and vanilla.
3. Add eggs one at a time, beating just until incorporated (don’t overmix).
4. Stir in sour cream until smooth.
5. Pour batter over the baked crust.
3. Bake:
1. Place the cheesecake pan in a water bath (wrap pan in foil and place in a larger pan filled with 1 inch of hot water).
2. Bake for 55–65 minutes, or until the center is just set and the top looks slightly dry.
3. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
4. Remove from oven, cool completely, then chill at least 4 hours (overnight is best).
4. Make the Raspberry Topping:
1. In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
2. Cook until berries break down (5–7 minutes).
3. Stir in cornstarch slurry and simmer 1–2 minutes until thickened.
4. Let cool, then pour over chilled cheesecake.
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Optional Garnishes:
Whipped cream
Chocolate curls or shavings
Extra fresh raspberries
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Would you like a no-bake version or suggestions for making it gluten-free or egg-free?