Raspberry Chocolate Cheesecake

Here’s a delicious Raspberry Chocolate Cheesecake recipe for you! It combines rich chocolate, creamy cheesecake, and fresh raspberry swirls for a show-stopping dessert.

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🍰 Raspberry Chocolate Cheesecake

Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 4 hours (or overnight)
Servings: 12

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Ingredients:

For the crust:

• 1 ½ cups chocolate cookie crumbs (like Oreos, crushed)

• 5 tbsp unsalted butter, melted

For the cheesecake filling:

• 24 oz (3 packages) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 6 oz semi-sweet chocolate, melted and slightly cooled

• 1/2 cup sour cream

For the raspberry swirl:

• 1 cup fresh or frozen raspberries

• 2 tbsp sugar

• 1 tsp lemon juice

• 1 tbsp water

• 1 tsp cornstarch (optional, for thickening)

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Instructions:

1. Prepare crust:

   • Preheat oven to 325°F (163°C).

   • Mix cookie crumbs and melted butter until evenly combined.

   • Press firmly into the bottom of a 9-inch springform pan.

   • Bake for 8-10 minutes. Remove and cool.

2. Make raspberry sauce:

   • In a small saucepan, combine raspberries, sugar, lemon juice, and water.

   • Cook over medium heat until raspberries break down, about 5 minutes.

   • Optional: Stir in cornstarch mixed with a bit of water to thicken.

   • Strain through a fine mesh sieve to remove seeds (optional). Let cool.

3. Prepare cheesecake filling:

   • Beat cream cheese and sugar until smooth and creamy.

   • Add eggs one at a time, mixing well after each.

   • Mix in vanilla and sour cream.

   • Stir in melted chocolate until fully incorporated.

4. Assemble:

   • Pour half of the cheesecake batter over the crust.

   • Spoon half of the raspberry sauce over the batter and swirl gently with a knife.

   • Pour remaining cheesecake batter on top.

   • Spoon remaining raspberry sauce on top and swirl again.

5. Bake:

   • Place the springform pan on a baking sheet.

   • Bake for 55-65 minutes until the edges are set but the center jiggles slightly.

   • Turn off oven, leave cheesecake inside with door ajar for 1 hour.

6. Chill:

   • Remove from oven and cool completely at room temperature.

   • Refrigerate for at least 4 hours or overnight for best results.

7. Serve:

   • Release from springform pan.

   • Slice and enjoy your luscious Raspberry Chocolate Cheesecake!

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If you want, I can also help with a no-bake or vegan version—just say the word! Would you like that?