Chocolate Raspberry Cheesecake Recipe

Name: Chocolate Raspberry Cheesecake
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: Graham Crackers; ¼ cup powdered sugar; Butter; Raspberries; ¼ cup granulated sugar; 2 (8 ounce) packages cream cheese; Sweetened Condensed Milk; 2 large eggs; 1 teaspoon vanilla extract; Semisweet Chocolate Piece

Indulge in this two-layer masterpiece! Our Chocolate Raspberry Cheesecake boasts a rich, chocolatey bottom layer and a vibrant raspberry swirl on top, creating a stunning visual and an unforgettable taste. This recipe, adapted from a Better Homes & Gardens favorite, is worth every minute of effort. The fresh raspberries add a burst of juicy sweetness, perfectly complementing the creamy cheesecake and dark chocolate. Drizzle extra melted chocolate for an even more decadent experience. Prepare to receive rave reviews!

Prep Time 30 mins

Cook Time 80 mins

Calories 377.3 kcal

Protein 14g

Rating 4.4 (9 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Raspberry Cheesecake

Graham Crackers
¼ cup powdered sugar
Butter
Raspberries
¼ cup granulated sugar
2 (8 ounce) packages cream cheese
Sweetened Condensed Milk
2 large eggs
1 teaspoon vanilla extract
Semisweet Chocolate Piece

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How to Make Chocolate Raspberry Cheesecake

Preheat oven to 350°F (175°C).
**Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup powdered sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
Press the crumb mixture firmly into the bottom and 2 inches up the sides of a 9-inch springform pan. Set aside.
**Prepare the raspberry mixture:** In a separate bowl, gently combine 1 cup fresh raspberries and ¼ cup granulated sugar. Set aside.
**Make the filling:** In a large bowl, beat 2 (8 ounce) packages cream cheese and 1 (14 ounce) can sweetened condensed milk until smooth and creamy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract. Beat until just combined.
**Divide and conquer:** Divide the cheesecake batter in half.
**Chocolate layer:** Melt 4 ounces semi-sweet chocolate chips. Stir the melted chocolate into one half of the batter until fully incorporated.
**Raspberry layer:** Gently fold the raspberry-sugar mixture into the remaining half of the batter.
**Assemble the cheesecake:** Pour the chocolate batter into the prepared crust. Spoon the raspberry batter evenly over the chocolate layer, swirling gently with a knife or toothpick for a marbled effect.
**Baking and cooling:** Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
Bake for 50-60 minutes, or until the center is almost set. Let cool in the pan on a wire rack for 15 minutes.
**Chill and serve:** Carefully run a thin knife around the edge of the cheesecake to loosen it from the pan. Cool completely, then cover and chill for at least 4 hours, or preferably overnight. Serve with fresh raspberries and whipped cream, if desired. Drizzle with extra melted chocolate for an extra touch of indulgence.