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Irresistible Chocolate Raspberry Cheesecake

A creamy delight combining rich chocolate and fresh raspberries, perfect for any gathering.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Base
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsweetened cocoa powder
  • 0.5 cups ½ cup granulated sugar
  • 0.5 cups ½ cup unsalted butter, melted
For the Cheesecake Filling
  • 32 oz 4 (8 oz) packages cream cheese, softened
  • 1 cups 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 4 large 4 large eggs
  • 1 cups 1 cup bittersweet chocolate chips, melted
For the Raspberry Swirl
  • 1 cups 1 cup fresh raspberries
  • 2 tablespoons 2 tablespoons sugar
  • 1 tablespoon 1 tablespoon lemon juice
To Garnish
  • Fresh raspberries For topping
  • Chocolate shavings For topping
  • Whipped cream Optional, but recommended

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. Stir until everything is well blended and press into the bottom of a 9-inch springform pan.
  3. In a blender, combine the fresh raspberries, sugar, and lemon juice. Blend until smooth.
  4. In a separate bowl, beat the softened cream cheese until creamy. Gradually add sugar and vanilla, beat until well combined. Add eggs one at a time, then fold in the melted chocolate.
  5. Pour half of the cheesecake mixture over the crust. Drop spoonfuls of the raspberry puree on top, then pour the rest of the cheesecake mixture over it. Swirl with a knife.
Baking
  1. Bake in the oven for about 55-60 minutes. Turn off the oven and crack the door to let it cool slowly.
  2. Once cooled, transfer the cheesecake to the fridge for at least 4 hours, or overnight if you can resist.
Garnishing
  1. Before serving, top with fresh raspberries, chocolate shavings, and whipped cream if desired.

Notes

Letting it cool gradually in the oven helps prevent cracks. Ensure cream cheese is at room temperature to avoid lumps. Frozen raspberries can be used if fresh aren't available.