This Chocolate Raspberry Cheesecake is a tasty treat that pairs rich chocolate with tangy raspberries. The creamy filling sits atop a delightful chocolate crust. Yum!
Every bite feels like a mini celebration! I love serving this dessert at gatherings—everyone’s face lights up when they taste the chocolate and raspberry combo! 🍫🍇
Ingredients & Substitutions
Chocolate Cookie Crumbs: Using Oreo crumbs gives the crust a sweet and chocolatey base. If you don’t have Oreos, you can use any chocolate cookie or even graham crackers for a different flavor.
Cream Cheese: This is key for that creamy texture. For a lighter version, you could use Neufchâtel cheese, which has less fat. Make sure it’s softened for easy mixing!
Semi-Sweet Chocolate: This adds richness to the filling. If you want a darker flavor, try using dark chocolate. Unsweetened chocolate could work too, but you’ll need to adjust the sugar in the recipe.
Heavy Cream: Whipped cream lightens the cheesecake. If you want a dairy-free option, use coconut cream or a non-dairy whipped topping.
Fresh Raspberries: These give a tart contrast. If they’re out of season, you can use frozen raspberries; just make sure to thaw and drain them well before adding.
How Can I Prevent Cracking in My Cheesecake?
Cracking can be a common issue with cheesecakes, but there are some simple steps to help prevent it.
- **Room Temperature Ingredients:** Always start with room temperature cream cheese and eggs. This helps create a smooth batter without lumps.
- **Do Not Overmix:** When mixing the filling, mix just until combined. Overmixing can introduce too much air, leading to cracks.
- **Water Bath:** If you’re concerned about cracks, consider baking your cheesecake in a water bath. This maintains a consistent temperature and moisture, helping it bake evenly.
- **Cool Gradually:** After baking, leaving the cheesecake in the oven with the door ajar helps it cool slowly, which prevents sudden temperature changes that can cause cracks.
Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups (150g) chocolate cookie crumbs (e.g., Oreo crumbs, without filling)
- ¼ cup (60g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 8 oz (225g) semi-sweet chocolate, melted and slightly cooled
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) heavy cream, whipped to stiff peaks
For the Raspberry Layer:
- 1 ½ cups fresh raspberries
For the Chocolate Ganache Topping:
- 6 oz (170g) semi-sweet chocolate, chopped
- ½ cup (120ml) heavy cream
Garnish:
- Fresh raspberries
- Fresh mint leaves (optional)
- Shaved or grated chocolate
How Much Time Will You Need?
This delicious cheesecake will take approximately 20 minutes of prep time, plus about 60 minutes of baking time. Be sure to allow at least 4 hours for chilling, or ideally overnight, to let all the flavors meld and the texture set just right.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper to ensure easy removal later on.
2. Making the Crust:
In a medium bowl, mix the chocolate cookie crumbs with the melted butter. Stir until everything is evenly moistened. Firmly press this mixture into the bottom of your prepared pan to form a nice crust. Bake in the oven for 10 minutes and then let it cool completely.
3. Create the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar, beating until it’s well combined and fluffy. Now add the eggs one by one, mixing gently after each addition, and stir in that delicious vanilla extract.
4. Adding the Chocolate:
Carefully fold in the melted chocolate until the filling is uniform in color. Then, take the whipped cream that you’ve prepared and gently fold it into the chocolate cheesecake base until combined and airy.
5. Layering it Up:
Pour half of the cheesecake filling over the cooled crust, smoothing it out with a spatula. Next, evenly scatter half of the fresh raspberries over this layer. Now, pour the rest of the cheesecake filling on top, smoothing it again.
6. Baking the Cheesecake:
Place the cheesecake in the preheated oven and bake for 50-60 minutes. You want the edges to be set, but the center should still jiggle a little when you shake it. Once done, turn off the oven, leaving the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracks!
7. Chilling Time:
After an hour, carefully remove the cheesecake from the oven and let it cool at room temperature for a bit before placing it in the refrigerator. Chill for at least 4 hours, but if you have time, letting it sit overnight is best.
8. Making the Ganache:
To make the chocolate ganache topping, heat the heavy cream in a small saucepan until it just starts to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a mixing bowl. Let it sit for about 2 minutes, then stir until the mixture is smooth and glossy.
9. Finishing Touches:
Once your cheesecake is chilled and set, pour the ganache over the top, allowing it to drip down the sides for a beautiful effect. Now, garnish with fresh raspberries, a sprinkle of mint leaves, and any shaved or grated chocolate you like.
10. Slice and Serve!
Your luscious chocolate raspberry cheesecake is ready to impress! Slice it up, serve chilled, and enjoy every rich, creamy bite!
Can I Use Different Types of Chocolate for This Cheesecake?
Absolutely! While semi-sweet chocolate is used for the filling, you can experiment with dark chocolate for a richer flavor or milk chocolate for a sweeter taste. Just remember to adjust the sugar if you’re using unsweetened chocolate.
How Do I Prevent My Cheesecake from Cracking?
To help prevent cracks, ensure all your ingredients are at room temperature before mixing, avoid overmixing the batter, and cool your cheesecake slowly in the oven after baking. A water bath can also help maintain even cooking.
Can I Make This Cheesecake a Day in Advance?
Yes, this cheesecake is perfect for making ahead! In fact, it benefits from chilling overnight, allowing the flavors to meld and the texture to set beautifully.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Make sure to cover the cheesecake well to keep it fresh. It can also be frozen for up to 2 months; just wrap it tightly in plastic wrap and aluminum foil, and thaw in the fridge before serving.
