Chocolate Raspberry Cheesecake Supreme
Indulge in decadence with this luxurious Chocolate Raspberry Cheesecake Supreme, a show-stopping dessert perfect for any special occasion. This creamy, chocolate-infused cheesecake features a rich crust made from crushed chocolate sandwich cookies, layered with velvety cheesecake batter swirled with a homemade raspberry puree for a stunning marbled effect. Topped with a silky dark chocolate ganache and fresh raspberries, this cheesecake delivers the perfect balance of sweet and tart flavors in every bite. With its elegant presentation and irresistible flavor combination, this dessert is sure to impress your guests or satisfy your ultimate chocolate cravings.
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Recipe Information
Ingredients
- 300 grams chocolate sandwich cookies (like Oreos), crushed
- 75 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 150 grams granulated sugar
- 120 grams sour cream
- 4 large eggs
- 200 grams semi-sweet chocolate, melted and slightly cooled
- 2 teaspoons vanilla extract
- 250 grams fresh raspberries
- 1 tablespoon powdered sugar
- 120 ml heavy cream
- 150 grams dark chocolate, chopped
Instructions
Preheat the oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Mix the crushed chocolate sandwich cookies with the melted butter in a bowl until well combined. Press the mixture into the bottom of the prepared pan to form the crust. Set aside.
Using a stand mixer or hand mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the mixture, beating until combined.
One at a time, add the eggs to the bowl, mixing well after each addition. Make sure not to overmix.
Fold in the melted semi-sweet chocolate gently until evenly combined.
In a separate small saucepan, mash the fresh raspberries with the powdered sugar. Cook over low heat for 5 minutes until the raspberries release their juices. Strain the raspberry mixture through a fine-mesh sieve to remove the seeds and set the puree aside to cool slightly.
Pour half of the chocolate cheesecake batter into the prepared crust. Drizzle half of the raspberry puree over the batter and use a toothpick or knife to create a swirling effect. Repeat with the remaining batter and puree.
Bake the cheesecake in the preheated oven for 70-75 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours or preferably overnight.
To make the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
Pour the ganache over the chilled cheesecake, letting it drip down the sides. Allow the ganache to set for 15-20 minutes in the refrigerator.
Decorate the top with fresh raspberries if desired and serve chilled. Slice and enjoy your Chocolate Raspberry Cheesecake Supreme!
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 40.0 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 318 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.
