Chocolate Raspberry Cheesecake
Indulge in the ultimate dessert experience with this decadent Chocolate Raspberry Cheesecake! Featuring a rich and velvety cream cheese filling swirled with luscious seedless raspberry preserves, this cheesecake perfectly balances the bold flavors of chocolate and tangy fruit. A buttery chocolate cookie crust provides a crunchy, flavorful base, while a gentle baking method ensures a smooth, crack-free finish. Topped with fresh raspberries and fluffy whipped cream, this elegant dessert is perfect for special occasions or any time you're craving a show-stopping treat. With its irresistible combination of textures and flavors, this cheesecake is sure to impress family and guests alike. Perfect for chocolate lovers, berry enthusiasts, and cheesecake connoisseurs!
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Recipe Information
Ingredients
- 24 pieces chocolate sandwich cookies
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 cup raspberry preserves or jam, seedless
- 1 cup fresh raspberries (optional, for garnish)
- 1 cup whipped cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Transfer to a medium bowl and mix with melted butter until the texture resembles wet sand.
Press the cookie mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
Add the sour cream and mix until combined. Then, add the eggs one at a time, mixing well after each addition.
Stir in the melted semi-sweet chocolate and vanilla extract until fully incorporated.
Pour half of the cheesecake filling over the crust in the springform pan and spread it evenly.
Warm the raspberry preserves slightly in the microwave (about 10-15 seconds) to make it easier to swirl. Drop spoonfuls of raspberry preserves on top of the filling and use a toothpick or skewer to gently swirl it.
Pour the remaining cheesecake filling on top and gently spread it out. Repeat the process of dropping and swirling the raspberry preserves on the top layer.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set.
When ready to serve, run a knife around the edges of the pan to loosen the cheesecake before releasing the springform. Garnish with fresh raspberries and whipped cream, if desired.
Slice and enjoy your decadent Chocolate Raspberry Cheesecake!
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 69.6 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
