This Chocolate Raspberry Cheesecake is a dreamy dessert! With a rich chocolatey base and a fruity raspberry swirl, it’s a perfect balance of flavors that everyone will love.
Every bite feels like a sweet hug! I like to serve it chilled, and trust me, it looks so fancy that your friends will think you spent all day making it. 😄
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreos for the crust because they add a rich flavor. If you want a gluten-free option, try using gluten-free chocolate cookies or even crushed nuts as a base.
Cream Cheese: This is essential for that creamy texture. If you’re looking for a lighter option, you could use Neufchâtel cheese, which has less fat. Just make sure it’s softened for easy mixing.
Fresh Raspberries: Fresh raspberries offer the best flavor. If they’re out of season, you can use frozen raspberries, but be sure to thaw and drain them well to avoid excess moisture in the filling.
Sour Cream: Sour cream helps add creaminess and tang. For a non-dairy option, use coconut cream or a plant-based yogurt.
Chocolate for Ganache: I prefer semi-sweet chocolate for a nice balance of sweetness and richness. Dark chocolate works great too if you want a more intense flavor. You can also substitute with chocolate chips if that’s what you have on hand.
How Do I Prevent Cracking in My Cheesecake?
Cracking is a common concern when baking cheesecake, but there are a few tricks to help you avoid it.
- First, avoid overbaking. As soon as the edges set and the center is still slightly jiggly, it’s time to take it out.
- Second, let the cheesecake cool gradually in the oven. This helps to prevent shock from the sudden temperature change.
- Lastly, be gentle when mixing the batter and avoid over-mixing, as too much air can cause cracks while baking.
By following these tips, you’ll score a smooth cheesecake with no cracks!
Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ¾ cups chocolate cookie crumbs (e.g. Oreos, crushed)
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 4 large eggs
- 8 oz semi-sweet or dark chocolate, melted and slightly cooled
- 1 tsp vanilla extract
- 1 ½ cups fresh raspberries
For the Chocolate Ganache Topping:
- ¾ cup heavy cream
- 6 oz semi-sweet or dark chocolate, chopped
- Fresh raspberries, for garnish
- Chocolate shavings, for garnish (optional)
How Much Time Will You Need?
This delightful Chocolate Raspberry Cheesecake will take about 20 minutes of prep time and around 1 hour of baking time. Don’t forget the chilling—let it cool for at least 4 hours, or overnight if you can wait! Total time is about 5 hours, but most of it is just waiting for it to chill and set.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first! Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to make it easier to remove the cheesecake later.
2. Making the Crust:
In a bowl, combine the chocolate cookie crumbs and melted butter. Mix them together until they’re evenly combined. Now, press this mixture firmly into the bottom of your springform pan to create a solid base. Pop it in the oven and bake for 10 minutes, then take it out and let it cool while you get started on the filling.
3. Preparing the Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s nice and smooth. Add the sugar and sour cream, mixing until well blended and creamy.
4. Adding Eggs:
Next, add the eggs one at a time to the mixture. Make sure each egg is fully mixed in before adding the next one. This helps keep the filling smooth and fluffy!
5. Mixing in the Chocolate:
Now, stir in the melted chocolate and vanilla extract until your filling is smooth and uniform. Then, gently fold in the fresh raspberries, being careful not to crush them.
6. Pouring the Filling:
Pour the cheesecake filling over your cooled crust, smoothing out the top with a spatula so it’s nice and even.
7. Baking the Cheesecake:
Time to bake! Place the cheesecake in the oven and let it bake for about 55-65 minutes. The edges should be set, but the center will still have a little jiggle.
8. Cooling Process:
After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps the cheesecake cool gradually, reducing the chance of cracking.
9. Chill Time:
Once cooled, take the cheesecake out of the oven and place it in the refrigerator. Let it chill for at least 4 hours, or overnight for the best results!
10. Preparing the Ganache:
While the cheesecake chills, let’s make the ganache! Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and pour it over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until it’s smooth and glossy.
11. Adding the Ganache:
Once your cheesecake is chilled, pour the ganache over the top, letting it drip down the sides for that fancy touch!
12. Garnishing:
Top your cheesecake with fresh raspberries and sprinkle with chocolate shavings if you like. It’s all about making it look as delightful as it tastes!
13. Final Touch:
Keep the cheesecake refrigerated until you’re ready to serve. When it’s time to slice, use a hot, dry knife for clean cuts; it’ll look so pretty on your plate. Enjoy your luscious Chocolate Raspberry Cheesecake!
Can I Use Different Types of Chocolate?
Absolutely! You can use semi-sweet, dark, or even milk chocolate based on your preference. Just keep in mind that milk chocolate will make the cheesecake sweeter, while dark chocolate will give it a richer flavor.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can replace it with plain Greek yogurt, which will give you a similar tangy flavor and creamy texture. For a non-dairy option, coconut cream can also work well!
Can I Make This Cheesecake in Advance?
Yes, this cheesecake is perfect for making ahead! You can prepare it a day or two in advance. Just store it in the fridge until you’re ready to serve, and add the ganache right before serving for the freshest taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To help preserve the flavor and texture, avoid freezing the cheesecake, as this can alter its creamy consistency.
