Decadent Raspberry Chocolate Cheesecake

A decadent raspberry chocolate cheesecake combines the rich creaminess of cheesecake with the indulgent flavors of chocolate and the bright tartness of raspberries. Here’s a recipe to make a show-stopping dessert:

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 4 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup semi-sweet chocolate chips (or chopped chocolate)
• 1 cup fresh or frozen raspberries (if using frozen, do not thaw)

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

For the Ganache (Optional, for extra decadence):

• 1/2 cup heavy cream
• 4 ounces semi-sweet chocolate, chopped

Instructions:

1. Prepare the Crust:

• Preheat your oven to 350°F (175°C).
• In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
• Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the bottom of a glass or measuring cup to press it down firmly.
• Bake for 8-10 minutes until set. Remove from the oven and let it cool.

1. Make the Raspberry Swirl:

• In a small saucepan, combine the raspberries, sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
• Strain the mixture through a fine-mesh sieve to remove seeds, if desired. Let it cool to room temperature.

1. Prepare the Cheesecake Filling:

• In a large bowl or stand mixer, beat the cream cheese until smooth and creamy.
• Gradually add the sugar, and beat until well combined.
• Add the sour cream, flour, and vanilla extract. Mix until smooth.
• Beat in the eggs, one at a time, until just combined.
• Melt the chocolate in the microwave or using a double boiler, then let it cool slightly. Gently fold the melted chocolate into the cream cheese mixture.

1. Assemble the Cheesecake:

• Pour the cheesecake batter over the cooled crust in the springform pan.
• Spoon dollops of the raspberry swirl over the batter and use a knife or toothpick to gently swirl it into the cheesecake. Don’t over-mix; you want a marbled effect.

1. Bake the Cheesecake:

• Place the springform pan on a baking sheet (to catch any drips) and bake for 55-70 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. This helps prevent cracking.
• After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.

1. Prepare the Ganache (Optional):

• In a small saucepan, heat the heavy cream until it just starts to simmer.
• Remove from heat and add the chopped chocolate. Let it sit for 1-2 minutes, then stir until smooth.
• Let the ganache cool slightly before pouring it over the chilled cheesecake.

1. Serve:

• Remove the cheesecake from the springform pan.
• If using ganache, pour it over the top of the cheesecake and let it set before slicing.
• Garnish with fresh raspberries or chocolate shavings, if desired.

Enjoy your decadent raspberry chocolate cheesecake!