Raspberry Chocolate Cheesecake
A decadent dessert with a luscious chocolate filling, tangy raspberry topping, and graham cracker crust. Perfect for special occasions!
Ingredients
For the Crust:
1 cups graham cracker crumbs
cup granulated sugar
cup melted butter 杻
For the Chocolate Cheesecake Filling:
2 8-ounce packages cream cheese, softened 燎
1 cup granulated sugar
3 large eggs 讀
1 cup semi-sweet chocolate chips, melted
1 tsp vanilla extract
For the Raspberry Topping:
1 cup fresh or thawed frozen raspberries
cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch optional, for thickening
For Garnish optional:
Fresh raspberries
Shaved chocolate or chocolate curls
Directions
1 Prepare the Crust:
Preheat oven to 325F 163C.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 8-10 minutes and let cool while you prepare the filling.
2 Make the Chocolate Cheesecake Filling:
In a large bowl, beat softened cream cheese and sugar until smooth.
Add eggs one at a time, beating after each addition.
Mix in the melted chocolate and vanilla until well combined.
Pour filling over the cooled crust, spreading evenly.
3 Bake the Cheesecake:
Bake at 325F for 50-60 minutes, until the center is set but slightly jiggly.
Turn off the oven, leave the door slightly open, and allow the cheesecake to cool in the oven for 1 hour. Transfer to a cooling rack.
4 Prepare the Raspberry Topping:
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until thickened.
For a thicker topping, dissolve cornstarch in a small amount of water, add to the raspberry mixture, and cook an additional 1-2 minutes. Let cool.
5 Assemble the Cheesecake:
Once the cheesecake is fully cooled, spread the raspberry topping over the top.
Garnish with fresh raspberries and shaved chocolate if desired.
6 Chill and Serve:
Refrigerate for at least 4 hours preferably overnight before slicing and serving.
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling & Chilling Time: 5 hours
Total Time: 6 hours 30 minutes
Calories: 450 kcal per slice
Servings: 12 slices