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Raspberry and Dark Chocolate Cheesecake

Raspberry and Dark Chocolate Cheesecake

The final component for my Valentines Day dinner, and arguably the most important part, is the dessert and it is the perfect time to go for something a little more decadent! I am a huge fan of cheesecake and at first I was thinking that a pink strawberry cheesecake was the way to go but then I was thinking that I would absolutely have to include chocolate somehow. A white chocolate strawberry cheesecake would have been nice but I was more in the mood for dark chocolate and I was thinking that dark chocolate is even better with raspberries and that was when I arrived at my final idea for this raspberry and dark chocolate cheesecake. I kept things really simple making a classic cheesecake but then I hid a layer of dark chocolate and fresh raspberries in the middle for a Valentines Day surprise. You can get an even bigger chocolate fix by serving the raspberry cheesecake drizzled with a chocolate sauce.

Raspberry and Dark Chocolate Cheesecake

This slice did not last long!

Raspberry and Dark Chocolate Cheesecake

Raspberry and Dark Chocolate Cheesecake

A cheesecake with a hidden surprise of raspberries and dark chocolate!


Servings: makes 6+ servings

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Printable Recipe
Ingredients
  • 2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup raspberries
  • 2 ounces dark chocolate, melted
Directions
  1. Mix the graham cracker crumbs, sugar and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.
  2. Beat the cream cheese until smooth and then beat in the sugar followed by the eggs, one at a time, the sour cream and the vanilla extract.
  3. Pour 1/4 of the mixture into the spring form pan, sprinkle on the raspberries, drizzle with chocolate and cover with the remaining cheese mixture.
  4. Double wrap the bottom of the spring-from pan with foil, place it in an oven safe pan and pour recently boiled water into the into the pan so that it goes one inch up the foil wrapping.
  5. Bake in a preheated 350F oven until there is just a small wobble in the middle when shaken, about an hour.
  6. Let cool, remove the foil, cover in plastic and place in the fridge over night.
  7. Serve garnished with fresh raspberries and chocolate drizzle.

Similar Recipes:
Raspberry and Nutella Crepes
Guinness Chocolate Cheesecake
White Chocolate Cheesecake with Raspberry Sauce
Chocolate Cheesecake

46 comments:

Sara said...

Gorgeous! This is definitely going on my 'to bake' list! Yum! :)

vanillasugarblog said...

kevin raspberries & chocolates are my all time favorite.
i drink raspberry coulis like water--it's gross really, but so good.
happy valentines day to you.
are you going out or staying in?

Asiya @ Chocolate & Chillies said...

Perfectly done!

Tadka Pasta said...

Whoa! That is some dinner, and dessert looks so decadent! Really beautiful!

raquel@eRecipe.com said...

Yummy and mouth watering cheesecake!

Valerie said...

Wow, this looks delicious! I love the dark chocolate and raspberry combo!

Girlie Blogger said...

Oh my gosh I love cheesecake. Looking at this makes me want to run to the store. There is no way I'm going to make this like you did.
Girlie Blog Seattle - Beauty Tips, Makeup How To, Seattle Lifestyle

annemineli said...

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Margherita said...

My mouth is watering just by looking at it...

Kristin said...

Oh wow! This looks so good...I wish I had a slice to go with my late night food blog browsing!!

Rosa's Yummy Yums said...

A beautiful cheesecake! The flavors are divine.

Cheers,

Rosa

mireia badia said...

Delicious!!! Perfect for today :)

manu said...

Wow I love raspberries!!
Great cake

Joanne said...

That surprise layer in the middle sounds like such a delicious way to break up all that creamy richness! Fabulous cake.

The Cookinglady said...

Kevin, great job this is a fantastic pic!

daphne said...

Yum and more yum! It's the dessert to have at valentine's day for sure! I really do like the tip about double wrapping the cake tin.

Matt @ RecipeLion said...

This looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h

CharlesR said...

Oh Kevin!

This looks fantastic ......... raspberry!

Now I just have to figure out the ratio of marscapone and ricotta.

Jennifer | Mother Thyme said...

This is just divine! What a delicious combination!

Samantha Angela said...

Beautiful Cheesecake! Perfect for today's Valentine's Day celebration.

Jennifer @ Jennifer Cooks said...

This looks wonderful, Kevin! I wish I wasn't on a diet!!! I'm a huge chocoholic and cheesecake fan...this is making me drool!

I don't know if you're into link parties, but I would love for you to drop by Fusion Fridays at jennifercooks.com each Friday and link up your goodies! {Open thru Wednesday}

bumble bee said...

oh boy...you're killing me right now. My mouth is watering....
Will definitely making this!
Thanks for sharing, Kevin!

Wine Dine said...

Happy Valentines Day Kevin! This is one of the most gorgeous and decadent cheesecake!
Cheers:)
Judit & Corina

Russell at Chasing Delicious said...

I love cheesecakes and the flavors in this sound scrumptious!

melissa said...

hmmm yum !

Olga @ Olga's Flavor Factory said...

The picture is absolutely scrumptious! Cheesecake is one of my favorite desserts and I love raspberries with chocolote. This is definitely a winning combination!

S said...

I love cheesecake and this looks phenomenal!

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liam @ thelowcarbrecipes said...

Dam this cheese cake looks amazing, I will be trying to make it soon, well make it a low carb version.

Avanika [YumsiliciousBakes] said...

This was a great choice. It looks amazing, and I'm sure it tasted awesome too. great job!

YES we Cooking said...

Wow, looks delicious! Really liked your blog, everything really tasty... Added to my favorits. Congrats from Brazil!
Cecilia

Jessica said...

The person who invented cheesecake was a genius, but an evil one. I can never resist its delicious creaminess :(
Haha, thanks for the recipe though!

http://www.wakemeupwithasmile.wordpress.com

xoxo.

Nancy said...

Wonderfully delicious! I made this last week and it was awesome. I did use a chocolate raspberry cookie crust. You can't miss with raspberries & chocolate. Thanks Kevin!

Anonymous said...

This is very delicious. I hope I can share this with my delicious.com and gourmandia.com

Jennifer said...

Looks amazing, Kevin! Just curious, what is the best rack to bake the cheesecake on? The middle (two slots under the top rack for my oven), or upper-middle rack (one slot under the top rock)? Thank you.

Kevin said...

Jennifer: The middle oven rack, two below the top.

John Diogenous said...

this look amazing but it was much more difficult to have it look amazing when done at home haha! I must admit, i tried and failed when it came to appearance but the flavor was there! Thanks for a great recipe! I'll definitely try this again and again until i make it look perfect - and gain 20 lbs in the meantime lol!

Hungry Mom said...

My husband said, "Doesn't Kevin have a bacon cheesecake?"

Kevin Lynch said...

Hungry Mom: Not yet but I am thinking about it now! :)

Jojo said...

I used this recipe to make a plain cheesecake for dessert at Christmas dinner. WOW! What a great cheesecake! It was sooooooo good and creamy. I have made cheesecakes before and this was, by far, the best recipe. Usually the crust is just graham crackers, and butter. The extra bit of sugar makes it just perfect. Also the sour cream, I believe, was key in making the filling so so good. Thank you!

Kevin Lynch said...

Jojo: I am glad you enjoyed it!

Jodee Weiland said...

Looks delicious, Kevin! You really have a way of making me forget about calories. Thanks for sharing!

Kevin Lynch said...

Jodee Weiland: You definitely need to indulge every once in a while! :)

Holly S said...

I am making this right now for my hubby and son! Oh so decadent!

Anonymous said...

can frozen raspberries be used and should they be frozen or defrosted

Kevin Lynch said...

Anonymous: You can use frozen raspberries and either thaw them or just throw them in frozen, but the baking time may increase so use the wobble test to ensure that it is set.

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