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Chocolate Raspberry Cheesecake Recipe

Rich Chocolate Raspberry Cheesecake Recipe for a Sweet Indulgence

Indulge in this Chocolate Raspberry Cheesecake Recipe that combines rich chocolate and tart raspberries for a delightful treat.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Opt for gluten-free chocolate cookies for a gluten-free version.
  • 1/2 cup Butter Melted; coconut oil can be used for a dairy-free alternative.
For the Filling
  • 16 oz Cream Cheese Use reduced-fat for a lighter version.
  • 3/4 cup Granulated Sugar Coconut sugar can be a lower glycemic index option.
  • 3 large Eggs Bring to room temperature.
  • 8 oz Semi-Sweet Chocolate Melted; white chocolate can be a substitute.
  • 1 cup Sour Cream Greek yogurt can lighten it up.
  • 1 tbsp Espresso Powder Optional, enhances chocolate flavor.
  • 1 cup Fresh Raspberries Can swap with strawberries or blueberries.
For the Ganache
  • 1 cup Heavy Cream Coconut cream can be used for dairy-free.
  • 6 oz Additional semi-sweet chocolate Chopped.

Equipment

  • Oven
  • Food processor
  • Springform pan
  • Mixing Bowl
  • Small saucepan
  • spatula

Method
 

Crust Preparation
  1. Preheat the oven to 350°F (175°C). Crush Oreo cookies into fine crumbs and mix with melted butter. Press firmly into a springform pan. Bake for 10 minutes and let cool.
Cheesecake Filling
  1. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in sour cream and espresso powder, then fold in melted chocolate and raspberries.
Baking
  1. Pour filling over cooled crust. Place in a larger baking dish filled with hot water and bake at 325°F (160°C) for 60-65 minutes.
Cooling
  1. Turn off the oven and leave the cheesecake inside with the door ajar for one hour. Cool completely before refrigerating.
Ganache Preparation
  1. Heat heavy cream until simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth.
Chill and Serve
  1. Drizzle ganache over cooled cheesecake and refrigerate for at least 5 hours, preferably overnight.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 300mgPotassium: 180mgFiber: 3gSugar: 25gVitamin A: 600IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

Ensure all dairy ingredients are at room temperature for best results. Use a water bath to prevent cracks during baking.

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