Indulge in this decadent raspberry chocolate cheesecake! With a chocolate biscuit base, creamy chocolate raspberry filling, and more chocolatey goodness, it’s a true delight! Perfect for any celebration or simply treating yourself, this Raspberry Chocolate Cheesecake is a gourmet delight that promises an unforgettable dessert experience.
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Imagine savoring This Raspberry Chocolate Cheesecake—it’s like tasting a heavenly blend of flavors! Picture this: a creamy cheesecake with a velvety texture, enriched with dark chocolate that melts in your mouth with every bite. And here’s the exciting part: swirls of tangy raspberry puree run through it, adding a burst of sweet and tart that perfectly complements the chocolatey richness.
What’s so great about this recipe? It’s all about the contrast—it mixes creamy with tangy, sweet with bitter. It creates a delicious balance that will definitely excite your taste buds. Whether you’re unwinding after a busy day or hosting a gathering, this cheesecake will be the star of the show, leaving everyone wanting more. Get ready to fall in love with every delicious mouthful!
Ingredients Note:
Base
- For the base, I went with Oreos this time for a darker contrast, but feel free to use digestives, shortbread, gingernuts, or your favorite biscuit! I used less butter than usual since Oreos have their own creamy filling. Don’t worry, leave it in! To prevent leakage, I suggest baking the base for about 10 minutes before adding the filling.
Filling
- For the filling, I went all out to achieve that rich, fudgy chocolate flavor, and let me tell you, it was absolutely worth it! Each bite feels like heaven (again).
- Chocolate: To get that intense, indulgent taste, I highly recommend using DARK chocolate with a high cocoa content. I also add cocoa powder for an extra chocolatey kick.
- Cream cheese: Stick to FULL-FAT CREAM CHEESE for the best results. Using lower-fat options can lead to splitting and disappointment.
- Sugar: I used a mix of caster sugar and light brown sugar for a balanced flavor, but you can use either one on its own if you prefer.
- Eggs: I used medium eggs, but large ones will work just fine. Three large eggs won’t cause any issues in a baked cheesecake.
- Cream: I opted for double cream, but soured cream and natural yogurt are great alternatives.
- Flavors: I always include vanilla, and of course, the star of the show – raspberries!
Tip
- When it comes to baked cheesecakes, there are a few tricks that can come in handy, depending on the results you want.
- If you want to avoid cracks on the surface after cooling, consider baking your cheesecake in a water bath, also known as a bain marie. Simply wrap the base and sides of your tin in foil to protect it from water. Then, place the tin in a larger tray filled halfway with water. This helps regulate the temperature and prevents the cheesecake from drying out too much. Just be cautious when removing the cheesecake from the water bath.
Love cheesecakes? Be sure to check out these other delicious cheesecake recipes!
Biscoff Cheesecake
Mini Biscoff Cheesecakes
Mini Cranberry Cheesecakes
Mini Strawberry Cheesecakes
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