Raspberry Chocolate Cheesecake – Decadent & Irresistible!

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Step 1: Prepare the Crust

  1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a bowl, mix cookie crumbs, sugar, and melted butter.
  3. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Set aside.

Step 2: Make the Raspberry Swirl

  1. In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
  2. Cook until raspberries break down (5 minutes).
  3. Stir in the cornstarch slurry, simmer for 2 minutes, then remove from heat.
  4. Strain through a fine-mesh sieve to remove seeds (optional).

Step 3: Make the Chocolate Cheesecake Filling

  1. Melt chocolate and let it cool slightly.
  2. In a large bowl, beat cream cheese and sugar until smooth.
  3. Mix in eggs, one at a time, followed by vanilla extract.
  4. Stir in cocoa powder and melted chocolate.
  5. Gradually add heavy cream, mixing until smooth.

Step 4: Assemble & Bake

  1. Pour the chocolate cheesecake batter over the crust.
  2. Spoon raspberry sauce on top and swirl with a knife.
  3. Wrap the pan in foil and place in a water bath (a larger pan with hot water).
  4. Bake for 55-65 minutes until the edges are set and the center is slightly jiggly.
  5. Turn off the oven and let cheesecake cool inside for 1 hour.

Step 5: Chill & Serve

  1. Refrigerate for at least 4 hours (overnight is best).
  2. Top with whipped cream, fresh raspberries, and chocolate shavings before serving.
  3. Slice and enjoy the rich, creamy, and tangy delight!

Serving & Storage Tips

  • Store in the fridge for up to 5 days.
  • Freeze slices for up to 2 months, thawing before serving.

Variants & Add-Ins

  1. White Chocolate Raspberry Cheesecake – Swap dark chocolate for white chocolate.
  2. No-Bake Version – Use a no-bake crust and chill instead of baking.
  3. Nutty Twist – Add chopped almonds or hazelnuts to the crust.

FAQ

1. Can I use frozen raspberries?
Yes! Just thaw and drain excess liquid before cooking.

2. Why did my cheesecake crack?
Overmixing or skipping the water bath can cause cracks. Cooling it slowly helps!

3. Can I use milk chocolate instead of semi-sweet?
Yes, but the cheesecake will be sweeter.

4. How do I know when my cheesecake is done?
The center should have a slight jiggle but not be runny.

5. Can I make this without a springform pan?
Yes, but line a regular pan with parchment for easy removal.

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