This Chocolate Raspberry Cheesecake is a sweet and creamy treat that combines rich chocolate with tart raspberries. It’s a tasty way to impress your guests!
The chocolate crust and fresh raspberries are a match made in dessert heaven. I can’t help but sneak a slice before dinner—oops! 🍰 Enjoying each bite is pure joy!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreo cookies for the crust because they add an extra layer of flavor. If you’re avoiding gluten, try gluten-free chocolate cookies, or you can use crushed graham crackers for a different taste.
Cream Cheese: This is essential for that creamy texture. If you want a lighter option, consider using Neufchâtel cheese, which has less fat. For a dairy-free version, look for vegan cream cheese. Just note that the taste will differ a bit.
Sour Cream: It adds a tangy flavor to the filling. You can replace it with Greek yogurt for a healthier twist, or even a dairy-free yogurt if needed.
Raspberries: Fresh raspberries are a must for this recipe, as they balance the sweetness. If you can’t find fresh ones, frozen raspberries can work, just thaw them and drain excess moisture.
How Do I Prevent Cracking in My Cheesecake?
Keeping your cheesecake beautiful and crack-free is all about gentle baking and cooling. Here’s how:
- Bake the cheesecake until the center is slightly jiggly—this means it will continue to set as it cools.
- After baking, turn off the oven and leave the door open a crack while the cheesecake cools inside for about an hour. This gradual cooling helps prevent cracks.
- Chill it in the fridge for at least 4 hours (or overnight) to firm up properly before slicing.
With these tips and ingredient insights, you’ll be on your way to baking a delightful Chocolate Raspberry Cheesecake that looks as good as it tastes!
How to Make Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreo, without filling)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup semisweet chocolate chips, melted and slightly cooled
- 1 cup fresh raspberries
For the Topping:
- 1/2 cup semisweet or bittersweet chocolate, chopped
- 1/4 cup heavy cream
- Fresh raspberries for decoration
- Cocoa powder or crushed chocolate cookies for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus a baking time of 50-60 minutes, and it needs to chill for at least 4 hours (or overnight is better for flavor!). You’ll spend a little extra time decorating it, but every second is worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
Begin by preheating your oven to 325°F (163°C). While that warms up, grease a 9-inch springform pan and line the bottom with parchment paper to make removing the cheesecake easier later. In a medium bowl, mix the chocolate cookie crumbs and melted butter until everything is well combined and moistened. Press this mixture firmly into the bottom of the prepared pan to form a nice, sturdy crust. Bake for 10 minutes, then set it aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Slowly add in the granulated sugar, mixing until well blended. Next, add the eggs one by one, making sure to beat well after each addition. Mix in the vanilla extract and sour cream, combining everything until it’s just mixed through.
3. Combine Chocolate and Raspberries:
Stir in the melted chocolate until your mixture has a uniform color. Now, gently fold in the fresh raspberries, being careful to keep them intact as much as possible. This brings a lovely burst of flavor in every bite!
4. Bake the Cheesecake:
Pour the creamy cheesecake filling over the cooled crust in the springform pan. Smooth the top to make it even. Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center is still slightly jiggly. When it’s done, turn off your oven and let the cheesecake cool inside with the door slightly ajar for about an hour to help prevent cracks.
5. Chill and Prepare Topping:
Once cool, take the cheesecake out and let it cool to room temperature before transferring it to the fridge. Allow it to chill for at least 4 hours, but overnight is even better! When you’re ready to serve, start on the chocolate ganache. Melt the chopped chocolate in a heat-proof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then stir until it’s perfectly smooth and glossy.
6. Assemble and Garnish:
Pour the lovely chocolate ganache over the chilled cheesecake, allowing it to cascade down the sides. Finally, top with fresh raspberries and sprinkle with cocoa powder or crushed chocolate cookies for that perfect finishing touch.
7. Serve and Enjoy!
Carefully remove the sides of the springform pan before slicing the cheesecake into pieces. Enjoy your rich and decadent chocolate raspberry cheesecake with friends and family!
Can I Use Other Types of Fruit in This Cheesecake?
Absolutely! While raspberries add a nice tartness, you can use other berries like strawberries, blueberries, or blackberries. Just keep in mind that the flavor profile will change slightly depending on the fruit.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter alternative, you can use Neufchâtel cheese, which has less fat. For a dairy-free option, opt for vegan cream cheese, available at most grocery stores.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze the cheesecake (without the ganache) by wrapping it tightly in plastic wrap and placing it in a freezer-safe container, where it will keep for up to 3 months.
What’s the Best Way to Thaw Frozen Cheesecake?
To thaw frozen cheesecake, place it in the fridge for about 24 hours before you plan to serve it. This allows it to thaw slowly and evenly, maintaining its creamy texture.
