Why You’ll Love This Recipe

This chocolate raspberry cheesecake is an irresistible treat for anyone who loves chocolate and berries. The velvety chocolate cheesecake is complemented by the tart sweetness of the raspberry topping, creating a harmonious flavor profile. It’s a showstopper dessert that combines indulgence with a refreshing twist, making it perfect for celebrations and gatherings. Whether you’re an experienced baker or just starting out, this cheesecake recipe is easy to follow and yields exceptional results.

Ingredients

1 1/2 cups chocolate wafer crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/2 cup heavy cream
6 ounces semi-sweet chocolate, chopped
1/2 cup raspberry jam
Fresh raspberries for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C).
For the crust: Combine the chocolate wafer crumbs and sugar in a medium bowl. Stir in the melted butter until the mixture is well combined. Press the crumb mixture into the bottom of a springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
For the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix well. Add the eggs one at a time, beating well after each addition. Add the sour cream and heavy cream, and mix until the batter is smooth.
Melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until fully melted and smooth. Allow it to cool slightly, then stir it into the cream cheese mixture.
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula. Bake for 1 hour, or until the cheesecake is set but slightly jiggly in the center. Turn off the oven and allow the cheesecake to cool in the oven with the door ajar for 1 hour.
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.
Before serving, heat the raspberry jam in a microwave for about 20 seconds to loosen it. Spread the jam evenly over the top of the cheesecake and garnish with fresh raspberries.

Servings and Timing

Servings: 12 slices
Prep time: 20 minutes
Bake time: 1 hour
Chilling time: 4 hours minimum

Variations

Add flavor variations: You can swap the raspberry jam for another fruit preserve, such as strawberry or blueberry, for a different taste.
Gluten-free: Use gluten-free chocolate cookies or wafers for the crust if you are avoiding gluten.
Topping: Add a dollop of whipped cream or a dusting of cocoa powder on top before serving for an extra indulgent touch.

Storage/Reheating

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
This cheesecake can also be frozen. Slice it into portions, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the fridge or at room temperature before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes! You can bake the cheesecake up to three days in advance and store it in the refrigerator until you’re ready to serve it.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake for up to a month. Just be sure to wrap it tightly to prevent freezer burn.

What type of chocolate should I use?

Use semi-sweet chocolate with a cocoa content of 55% to 70% for the best flavor.

Can I use a different type of jam?

Absolutely! While raspberry is the perfect match, you can use strawberry, blueberry, or even blackberry jam for a different flavor twist.

Can I make the crust without chocolate wafer crumbs?

You can substitute with crushed graham crackers or another type of chocolate cookie, depending on your preference.

How can I prevent cracks in my cheesecake?

To prevent cracks, make sure to bake the cheesecake at a low temperature, and avoid overmixing the batter. Allow the cheesecake to cool gradually in the oven before refrigerating.

Can I use a different pan besides a springform pan?

A regular round cake pan can be used, but a springform pan is preferred for easy removal.

What should I do if my cheesecake cracks?

Don’t worry! Cracks won’t affect the taste. You can cover the top with the raspberry jam or whipped cream to hide the cracks.

Can I use low-fat cream cheese in this recipe?

For the creamiest and richest result, full-fat cream cheese is recommended, though low-fat cream cheese can be used as a substitute.

How long does this cheesecake need to chill?

The cheesecake should chill for at least 4 hours, but overnight chilling is best for the smoothest texture.

Conclusion

This chocolate raspberry cheesecake is an indulgent and beautiful dessert perfect for any occasion. Its creamy texture, rich chocolate flavor, and fresh raspberry topping are sure to impress. Whether you’re making it for a special event or just to treat yourself, this cheesecake is a winner every time.

Chocolate Raspberry Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 5 hours 20 minutes (including chilling time)
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

Indulge in this rich Chocolate Raspberry Cheesecake featuring a creamy chocolate filling and a tangy raspberry topping. Perfect for special occasions or as a birthday treat, this cheesecake combines the sweetness of chocolate and tart raspberries for a memorable dessert experience.

Instructions

Preheat oven to 325°F (163°C).
For the crust: Mix chocolate wafer crumbs and sugar in a bowl. Stir in melted butter and press into a springform pan. Bake for 10 minutes and set aside to cool.
For the filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time. Mix in sour cream and heavy cream. Melt chopped chocolate, then stir into the cream cheese mixture.
Pour the mixture into the cooled crust and smooth the top. Bake for 1 hour, until set with a slight jiggle in the center. Turn off oven, leaving cheesecake to cool with the door ajar for 1 hour.
Refrigerate for at least 4 hours or overnight.
Heat raspberry jam for 20 seconds and spread over cheesecake. Garnish with fresh raspberries before serving.

Notes

Store leftovers in an airtight container for up to 5 days.

Freeze for up to 1 month; wrap tightly before freezing.

Experiment with other fruit jams for different flavors.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American