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Chocolate Raspberry Cheesecake

This cheesecake combines the richness of chocolate with the tartness of fresh raspberries, making it a perfect dessert for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups chocolate cookie crumbs
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 16 oz cream cheese, softened Two 8 oz packages
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate chips, melted
  • 1/2 cup fresh raspberries Plus more for garnish
For the topping
  • Whipped cream (optional)
  • Fresh raspberries

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the chocolate cookie crumbs with sugar and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake the crust in the preheated oven for about 10 minutes. Let it cool.
Making the filling
  1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract, sour cream, and the melted chocolate.
  3. Gently fold in the raspberries.
  4. Pour the cheesecake filling onto the cooled crust and smooth the top.
Baking
  1. Bake in the oven for 55-60 minutes, or until the center is set but still a little jiggly.
  2. Once baked, turn off the oven and crack the door, letting the cheesecake cool inside for 1 hour.
  3. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours (or overnight).
Serving
  1. Serve chilled, topped with whipped cream and extra raspberries.

Notes

For a no-bake version, you can whip up raspberry sauce to drizzle on top. You can also prepare the crust ahead of time and store it in the fridge for convenience. Note that frozen raspberries can be used if fresh are unavailable—just thaw and drain them first.