This chocolate raspberry cheesecake is a sweet dream come true! With rich chocolate, smooth cream cheese, and tangy raspberries, each bite is a treat for your taste buds.
Honestly, the mix of chocolate and raspberries is like a party on your plate! I like to serve it chilled with a dollop of whipped cream. Perfect for sharing—or not! 😉
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: Using Oreo cookies for the crust adds a delicious chocolate flavor. If you want a homemade option, crushed graham crackers or chocolate digestive biscuits can work too.
Cream Cheese: This is a must for that creamy texture! If you’re looking for a lighter version, consider using reduced-fat cream cheese or Greek yogurt, but the taste will be slightly different.
Semisweet Chocolate: I recommend using high-quality chocolate for the best results. If you’re dairy-free, try dark chocolate or a dairy-free chocolate substitute.
Fresh Raspberries: They bring a fresh tartness to the cheesecake. If they’re not in season, frozen raspberries can be a good substitute; just drain excess moisture before using.
What’s the Best Way to Prevent Cracks in Your Cheesecake?
Cracking can be a common struggle when baking cheesecakes. The water bath method helps keep the cake moist and gentle during baking. Here’s how to do it:
- Wrap the outside of your springform pan in aluminum foil to prevent water from seeping in.
- Place the wrapped pan inside a larger pan, then fill the outer pan with hot water halfway up the sides of the springform.
- This creates a steamy environment and helps the cheesecake bake evenly.
Also, turn off the oven and let the cheesecake sit inside for an hour with the door ajar. This gradual cooling helps avoid drastic temperature changes that can cause cracks.
Chocolate Raspberry Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreo cookies, crushed)
- 1/4 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 4 oz semisweet or bittersweet chocolate, melted and slightly cooled
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh raspberries
For Serving:
- Whipped cream (optional)
- Additional fresh raspberries for garnish
- Chocolate ganache for drizzling (see note)
Time Needed
This delicious cheesecake takes about 15 minutes to prepare, about 1 hour to bake, and at least 4 hours or preferably overnight to chill in the fridge. So total time could be around 5 hours, including chilling!
Instructions
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs and melted butter, stirring until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a mixer until smooth and creamy. Then, add the melted chocolate, mixing until just combined.
3. Add Eggs and Flavoring:
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and sour cream until the cheesecake batter is uniform and creamy.
4. Assemble with Raspberries:
Pour about half of the cheesecake batter over the cooled crust in the springform pan. Spread half of the fresh raspberries on top of this layer. Then, carefully pour the rest of the batter over the raspberries and dot the remaining raspberries gently on top, pressing them in slightly.
5. Bake:
Place the springform pan in a larger roasting pan filled halfway with hot water (this is the water bath method). This helps prevent cracking! Bake for 55-65 minutes, or until the edges are set and the center remains slightly jiggly.
6. Cool the Cheesecake:
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. After that, remove it from the oven and water bath, and let it cool completely at room temperature.
7. Refrigerate:
Once cooled, cover the cheesecake and refrigerate for at least 4 hours or overnight to let it fully set.
8. Serve:
Before serving, top with a dollop of whipped cream, fresh raspberries, and drizzle with chocolate ganache. To make the ganache, gently heat 1/2 cup of heavy cream, then pour it over 1/2 cup of chopped semisweet chocolate and stir until smooth.
9. Enjoy:
Slice your beautifully set Chocolate Raspberry Cheesecake and enjoy every scrumptious bite!
This cheesecake is an indulgent dessert with a mix of rich chocolate and tart raspberries, perfect for any special occasion or a delightful treat for yourself. Enjoy! 😊
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While chocolate sandwich cookies like Oreos are traditional for a chocolate crust, you can use graham crackers, chocolate digestives, or even gingersnap cookies for a unique flavor twist!
How Long Can I Store This Cheesecake?
You can store the cheesecake in the refrigerator for up to 5 days. Be sure to cover it with plastic wrap or keep it in an airtight container to maintain freshness.
Can I Freeze the Cheesecake?
Yes, you can freeze this cheesecake! Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To thaw, place it in the refrigerator overnight before serving.
How Can I Make This Cheesecake Dairy-Free?
To make a dairy-free version, use dairy-free cream cheese and sour cream, as well as dairy-free chocolate. Just check the labels to ensure all ingredients meet your dietary needs!
