Ingredients for Easy Chocolate Raspberry Cheesecake
- Chocolate Graham Wafer Pie Crust
- 16 oz (450g) cream cheese, softened
- 14 oz (397g) sweetened condensed milk
- 1 large egg
- 1 tablespoon lemon juice
- Vanilla Extract
- Fresh Raspberries
- Semisweet Baking Chocolate
- 1/4 cup (60ml) heavy whipping cream
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How to Make Easy Chocolate Raspberry Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 16 oz (450g) cream cheese with an electric mixer until fluffy.
- Gradually beat in 14 oz (397g) sweetened condensed milk until completely smooth.
- Add 1 large egg, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Mix well.
- Arrange 1 cup fresh raspberries in the bottom of your prepared graham cracker crust (see note below for crust recipe).
- Slowly pour the cheese mixture over the raspberries.
- Bake for 30-35 minutes, or until the center is almost set. Let cool completely.
- Meanwhile, prepare the chocolate glaze:
- In a small saucepan over low heat, melt 2 oz (57g) semi-sweet baking chocolate with 1/4 cup (60ml) heavy whipping cream.
- Cook and stir until thickened and smooth. Remove from heat and let cool slightly.
- Once the cheesecake is completely cool, pour the chocolate glaze over the top.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
184g
Fat
60g
Carbs
17g