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Chocolate Raspberry Cheesecake

A rich and creamy cheesecake that perfectly blends sweet chocolate with tart raspberries, making it the ideal dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.75 cups chocolate cookie crumbs Think Oreos—your tastebuds will thank you.
  • 0.5 cups unsalted butter, melted
For the Filling
  • 16 ounces cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cups sour cream
  • 0.5 cups unsweetened cocoa powder
  • 1 cups fresh raspberries Or frozen if you’re in a pinch.
For the Topping
  • 1 cups whipped cream
  • Fresh raspberries for garnishing Because we eat with our eyes too!

Method
 

Preparation of Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine chocolate cookie crumbs and melted butter. Stir until the mixture resembles wet sand.
  3. Press the mixture into the bottom of a springform pan, ensuring it’s compact.
  4. Bake for 10 minutes and let it cool while you work on the filling.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese until it’s creamy and smooth.
  2. Gradually add sugar and vanilla, beating until well combined.
  3. Add the eggs one at a time, mixing just until incorporated.
  4. Mix in the sour cream and cocoa powder until perfectly blended.
Incorporating Raspberries
  1. Gently fold the raspberries into the cream cheese mixture, ensuring they are present and not pureed.
Baking the Cheesecake
  1. Pour the filling over your cooled crust and spread evenly.
  2. Bake for 55-60 minutes; the center may still be slightly jiggly.
  3. Once done, turn off the oven and leave the cheesecake inside for an additional hour to prevent cracks.
  4. After an hour, cool it to room temperature and then refrigerate for at least four hours or overnight.
Final Touches
  1. Before serving, top the cheesecake with whipped cream and extra raspberries.

Notes

Use room temperature ingredients for best results. Consider a water bath while baking for moisture. The longer it chills, the better! Try making it a day ahead.