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.
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
Instructions
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Preheat oven to 325°F (163°C).
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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.
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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.
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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.
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Refrigerate for at least 4 hours or overnight.
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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
