Chocolate Raspberry Cheesecake Recipe
If you believe cheesecake is always a showstopper, just wait until you discover Chocolate Raspberry Cheesecake. Imagine a velvety chocolate cheesecake swirled with juicy raspberries, nestled on a crisp chocolate cookie crust, and crowned with a glossy chocolate ganache. It’s a dessert that feels as elegant as it tastes, perfect for special celebrations, family gatherings, or simply to indulge your sweet tooth any night of the week. Each bite offers a luscious balance of chocolate richness and fruity brightness, making this treat truly irresistible.
Ingredients You’ll Need
What makes this Chocolate Raspberry Cheesecake such a standout is surprisingly simple: quality ingredients that shine through every creamy, decadent slice. Each component is carefully chosen to deliver the best flavor, texture, and appearance, guaranteeing a dessert that’s as beautiful as it is delicious.
- Chocolate cookie crumbs: These create the rich, crunchy base that complements the creamy cheesecake.
- Granulated sugar: Sweetens the crust and filling, balancing the cocoa and tanginess of the raspberries.
- Unsalted butter, melted: Binds the cookie crumbs for a sturdy crust while adding flavor.
- Cream cheese, softened: The star of any cheesecake, ensuring dreamy, smooth texture and tangy flavor.
- Unsweetened cocoa powder: Intensifies the chocolate flavor throughout the filling.
- Large eggs: Essential for binding the batter and creating that classic cheesecake structure.
- Vanilla extract: Adds warmth and aromatic depth to the chocolate base.
- Sour cream: Makes the filling extra silky and adds a subtle tang that balances the sweetness.
- Fresh raspberries: Provide bursts of tart, juicy flavor throughout and a jewel-like appearance.
- Semi-sweet chocolate chips: Melt into a luscious ganache topping that completes the cake.
- Heavy cream: Turns the chips into a pourable, shiny ganache worthy of any celebration.
How to Make Chocolate Raspberry Cheesecake
Step 1: Prepare the Chocolate Cookie Crust
Preheat your oven to 325°F (163°C) to get things started. In a medium bowl, mix together the chocolate cookie crumbs, 1/4 cup of granulated sugar, and the melted butter until everything is perfectly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan—you want to pack it well so your crust holds up. Bake for 8 to 10 minutes, then set aside to cool slightly while you prepare the filling.
Step 2: Make the Chocolate Cheesecake Batter
In a large bowl, beat the softened cream cheese and 1 cup of sugar until the mixture is entirely smooth and creamy. Add cocoa powder and blend until it’s fully incorporated, transforming the filling into a dreamy chocolate base. Next, beat in the eggs one at a time, making sure each egg is fully mixed before adding the next. Finish up by stirring in the vanilla extract and sour cream—this is where that trademark cheesecake silkiness comes from.
Step 3: Add the Raspberries
Gently fold in the fresh raspberries, being careful not to crush them. You want each slice of Chocolate Raspberry Cheesecake to have bursts of tart berry flavor set against the rich, chocolatey filling.
Step 4: Bake
Pour your batter evenly over the cooled crust and smooth the top with a spatula. Bake the cheesecake for 50 to 60 minutes, watching for the center to be just set but still have a slight jiggle. This is the secret to a perfectly creamy, never dry, cheesecake.
Step 5: Chill
Once baked, turn off the oven and crack the door, allowing the cheesecake to cool slowly inside for one hour. This helps prevent cracks from forming. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or even better, overnight. Patience pays off big here!
Step 6: Make the Chocolate Ganache
To prepare the ganache, start by heating the heavy cream until just hot (but not boiling). Pour over the semi-sweet chocolate chips and let sit for 2 minutes. Stir until completely smooth and glossy—the perfect crowning touch for your chilled cheesecake.
Step 7: Assemble and Finish
Pour and gently spread the silky ganache over the cold cheesecake. Garnish with extra fresh raspberries if you want a pop of color and a fresh, tart finish to every bite. This final step is what turns your Chocolate Raspberry Cheesecake into a true centerpiece!
How to Serve Chocolate Raspberry Cheesecake
Garnishes
A generous handful of fresh raspberries instantly gives a jewel-like pop and brings out the berry notes in every slice. For even more fun, add chocolate shavings or a dusting of powdered sugar—these details can make your Chocolate Raspberry Cheesecake feel straight out of a pastry shop.
Side Dishes
This cheesecake is perfectly indulgent all on its own, but if you want to go the extra mile, serve slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. If you’re planning a dessert spread, include chocolate-dipped strawberries or a simple raspberry coulis on the side for added flair.
Creative Ways to Present
Dress up your Chocolate Raspberry Cheesecake by cutting it into mini squares for a dessert bar or party platter. Individual ramekins or mason jars make adorable single-servings, while a drizzle of raspberry sauce on the plate adds an artistic touch when serving guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Raspberry Cheesecake covered in the refrigerator, either in the springform pan or on a plate wrapped tightly in plastic wrap. It will stay fresh for up to 5 days—if you can resist finishing it sooner!
Freezing
You can freeze this cheesecake either whole or in individual slices. Wrap well in plastic and foil (to prevent freezer burn), then store in an airtight container for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
Cheesecake is best enjoyed cold or at cool room temperature. If you’d like to soften it slightly after chilling or freezing, let it rest at room temperature for about 30 minutes before serving. Avoid microwaving as this can disrupt the creamy structure.
FAQs
How can I keep my cheesecake from cracking?
The best way to prevent cracks is to bake your Chocolate Raspberry Cheesecake in a water bath or by placing a pan of hot water on the rack below your cheesecake. Also, let the cake cool gradually in the oven after baking—this slow transition helps keep the surface smooth and unblemished.
Can I use frozen raspberries instead of fresh?
Absolutely! If fresh raspberries aren’t available, thaw frozen ones and drain them well before folding gently into the batter. This prevents extra moisture from affecting the texture of your cheesecake.
How do I know when my cheesecake is done?
Your cheesecake is ready when the edges are set but the center still has a slight jiggle when gently shaken. Don’t worry—it will continue to firm up as it cools and chills.
Can I make this cheesecake ahead of time?
Yes! In fact, Chocolate Raspberry Cheesecake tastes even better after a night in the fridge. The flavors meld beautifully and the texture becomes richer, making it perfect for entertaining.
Is it possible to make this gluten-free?
Definitely. Simply swap out the chocolate cookies for your favorite gluten-free alternative, and make sure any mix-ins and toppings you use are gluten-free as well. The rest of the recipe remains unchanged!
Final Thoughts
Once you try this Chocolate Raspberry Cheesecake, you’ll understand why it’s a beloved favorite in my kitchen. Every slice is a celebration of chocolate and berry bliss, and it’s simply too good not to share. Give it a try—you might just find yourself making it for every special occasion!
Print
Chocolate Raspberry Cheesecake Recipe
- Total Time: 6 hours 30 minutes (includes cooling and chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, velvety goodness of this decadent Chocolate Raspberry Cheesecake. Creamy cheesecake flavored with cocoa, studded with fresh raspberries, and topped with a luscious chocolate ganache – a perfect blend of flavors in every bite.
Ingredients
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh raspberries
For the Ganache Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare the crust: Mix chocolate cookie crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Make the cheesecake batter: Beat cream cheese and sugar, add cocoa powder, eggs, vanilla, and sour cream. Fold in raspberries.
- Bake: Pour batter over crust and bake until set.
- Cool and chill: Cool in the oven, then refrigerate for at least 4 hours.
- Make the ganache: Heat cream, pour over chocolate chips, stir until smooth. Spread over cheesecake.
- Garnish: Add extra raspberries if desired.
Notes
- To prevent cracks, consider using a water bath while baking.
- If using frozen raspberries, ensure they are thawed and well-drained.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 30g
- Sodium: 220mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg
