This Chocolate Raspberry Cheesecake is a yummy treat! It’s creamy with rich chocolate flavor and a touch of tangy raspberries, making it perfect for dessert lovers.
I can’t resist the combo of chocolate and raspberries! Every bite is like a little party in my mouth. Just wait till you see it vanish at parties—trust me, it’s a crowd favorite! 🎉
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreo crumbs for the crust because it’s easy and adds great flavor. If you need a gluten-free option, consider using gluten-free chocolate cookies or even crushed nuts.
Cream Cheese: Make sure it’s softened for easy mixing. If you’re looking for lower-fat options, you can try reduced-fat cream cheese, but the texture may be slightly different.
Sour Cream: This adds creaminess and balance. Greek yogurt can be a nice substitute—it’s a healthier option that still gives you that creamy texture.
Fresh Raspberries: Fresh is always best, but you could use frozen raspberries if they’re unavailable. Just let them thaw and drain excess moisture to avoid a soggy cheesecake.
How Do You Get the Perfect Creamy Cheesecake Texture?
Achieving that smooth, creamy cheesecake isn’t hard when you follow these tips:
- Beat the cream cheese well until it’s smooth before adding other ingredients. This prevents lumps.
- Add eggs one at a time and beat just until combined to avoid overmixing, which can make it dense.
- Let the cheesecake cool in the oven with the door ajar after baking. This helps prevent cracks.
- Chilling overnight lets the flavors meld and the texture to set perfectly.
Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreo crumbs, without filling)
- 1/4 cup unsalted butter, melted
For The Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 4 oz (115 g) semi-sweet or dark chocolate, melted and slightly cooled
- 1 1/2 cups fresh raspberries
For The Chocolate Ganache:
- 4 oz (115 g) semi-sweet or dark chocolate, finely chopped
- 1/2 cup heavy cream
For Decoration:
- Fresh raspberries
- Shaved chocolate or chocolate curls
How Much Time Will You Need?
This delicious cheesecake recipe requires about 25 minutes of active prep time, followed by 55–65 minutes of baking, and at least 4 hours of chilling time in the fridge—ideally, overnight. Some patience is needed (but trust me, it’s worth it!), as allowing the cheesecake to cool and set will make it even more delightful.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix the chocolate cookie crumbs with melted butter until everything is nicely combined. Take your 9-inch (23 cm) springform pan and firmly press the crust mixture into the bottom to create an even layer. Pop it in the oven for about 10 minutes to set, then let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar, mixing well to avoid lumps. Next, add the eggs one at a time, beating just until combined after each addition. Stir in the vanilla extract and sour cream until the mixture is smooth.
3. Add Chocolate:
Now it’s time to add that delicious melted chocolate! Slowly pour it into the cream cheese mixture, gently folding it until everything is well combined and beautifully chocolatey.
4. Assemble Cheesecake Layers:
Pour about half of your lovely chocolate cream cheese mixture over the cooled crust. Carefully spread half of the fresh raspberries evenly over this layer. Next, pour on the remaining cream cheese mixture and smooth the surface gently. Press the remaining raspberries slightly into the top.
5. Bake:
Place your springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for 55–65 minutes. You’ll know it’s ready when the edges are set but the center is still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool gradually. Remove it afterward and let it cool to room temperature.
6. Chill:
Refrigerate the cheesecake for at least 4 hours, or for the best results, let it chill overnight. This will ensure it sets beautifully!
7. Prepare the Ganache:
For the chocolate ganache, start by placing the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 3–5 minutes. Stir gently until you achieve a smooth, glossy ganache.
8. Decorate the Cheesecake:
Once chilled, remove the cheesecake from the springform pan and place it on a serving platter. Pour the chocolate ganache over the top, allowing it to drizzle over the sides delightfully. Top with fresh raspberries and sprinkle chocolate shavings or curls for an extra special touch!
9. Serve:
When ready to enjoy, slice the cheesecake using a warm knife for nice clean cuts. Get ready for some delighted reactions—this luscious, creamy chocolate raspberry cheesecake is a true treat!
This recipe perfectly balances rich chocolate with fresh raspberries, offering a decadent yet refreshing cheesecake experience that’s sure to impress!
Can I Substitute Other Fruits for Raspberries?
Absolutely! While raspberries add a lovely tartness, you can use other berries like strawberries, blueberries, or blackberries. Just ensure that you adjust the amount based on the sweetness and juiciness of the fruit.
How Do I Prevent Cracks in My Cheesecake?
To minimize cracks, it’s important to bake the cheesecake in a water bath or bain-marie. Additionally, avoid overmixing the batter, and let it cool in the oven with the door slightly ajar after baking. This gradual cooling helps reduce the shock and maintains its creamy texture.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free chocolate cookies for the crust instead of traditional ones. Make sure to check that all other ingredients, especially toppings and decorations, are also gluten-free.
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months. Be sure to wrap it tightly to prevent freezer burn!