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Raspberry and Dark Chocolate Cheesecake

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Raspberry and Dark Chocolate Cheesecake
A cheesecake with a hidden surprise of raspberries and dark chocolate!

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

Raspberry and Dark Chocolate Cheesecake

Prep Time:10 minutes Cook Time:1 hour Total Time:1 hour 10 minutes Servings: 6

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

ingredients
  • 2 cups graham cracker crumbs (gluten-free for gluten-free)
  • 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/180C 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.
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Reader Interactions

Comments

  21. Jennifer @ Jennifer Cooks says

    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}

    Reply

  33. Nancy says

    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!

    Reply

  35. Jennifer says

    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.

    Reply

  37. John Diogenous says

    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!

    Reply

  40. Jojo says

    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!

    Reply

  46. kevin says

    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.

    Reply

  48. kevin says

    BARBARA JOHNSON: There is dark chocolate in the middle with the raspberry layer. When the cheesecake is chilled from the fridge the chocolate in that layer is nice and solid adding that extra layer of texture and a dark chocolate experience that you can really bite into!

    Reply

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