Raspberry Chocolate Cheesecake

A Raspberry Chocolate Cheesecake sounds absolutely delicious! Here’s a simple recipe for you to try:

Raspberry Chocolate Cheesecake

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs (or chocolate cookie crumbs)
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup melted chocolate (dark or semi-sweet)

For the raspberry swirl:

• 1 cup fresh raspberries (or frozen, thawed)
• 1/4 cup sugar
• 1 tablespoon lemon juice

For the chocolate ganache topping:

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Prepare the crust:

   • Preheat your oven to 325°F (163°C).
   • In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until combined.
   • Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Set aside to cool.

2. Make the raspberry swirl:

   • In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the raspberries break down and the mixture thickens slightly.
   • Strain the mixture through a fine mesh sieve to remove the seeds. Set aside to cool.

3. Prepare the cheesecake filling:

   • In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth.
   • Add the sour cream, sugar, and vanilla extract. Beat until combined.
   • Add the eggs, one at a time, mixing well after each addition.
   • Add the melted chocolate and heavy cream, and beat until the mixture is smooth and creamy.

4. Assemble the cheesecake:

   • Pour the cheesecake batter into the cooled crust.
   • Drop spoonfuls of the raspberry puree over the top of the cheesecake batter. Use a knife or skewer to swirl the raspberry puree into the batter for a marbled effect.

5. Bake the cheesecake:

   • Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
   • Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.
   • After cooling, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight.

6. Make the chocolate ganache:

   • In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat.
   • Add the chocolate chips and let them sit for 1-2 minutes, then stir until smooth.

7. Serve:

   • Pour the ganache over the chilled cheesecake and spread evenly.
   • Garnish with fresh raspberries and chocolate shavings if desired.
   • Slice, serve, and enjoy!