Here’s a Raspberry Chocolate Cheesecake recipe that’s rich but not too complicated 🍰🍫🍓
Raspberry Chocolate Cheesecake
Ingredients
Base
- 200 g (about 7 oz) chocolate biscuits (digestive-style or chocolate cookies)
- 100 g (7 tbsp) butter, melted
Cheesecake filling
- 400 g (14 oz) cream cheese, softened
- 200 ml (¾ cup + 2 tbsp) double/heavy cream
- 100 g (½ cup) sugar
- 2 eggs
- 150 g (5 oz) dark chocolate, melted and slightly cooled
- 1 tsp vanilla extract
Raspberry layer
- 200 g (1½ cups) raspberries (fresh or frozen)
- 2–3 tbsp sugar (to taste)
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Instructions
- Prepare the base
- Crush the biscuits finely.
- Mix with melted butter.
- Press firmly into the base of a lined springform tin (20–22 cm / 8–9 in).
- Chill in the fridge for 20 minutes.
- Make the raspberry sauce
- Heat raspberries, sugar, and lemon juice in a small pan.
- Simmer until berries break down.
- Stir in cornstarch mixture if you want it thicker.
- Let cool, then strain if you prefer a smooth sauce.
- Cheesecake filling
- Beat cream cheese and sugar until smooth.
- Mix in eggs one at a time.
- Add vanilla and melted chocolate.
- Gently fold in the cream.
- Assemble
- Pour cheesecake filling over the base.
- Spoon raspberry sauce on top and swirl gently with a knife.
- Bake
- Bake at 160°C (320°F) for 50–60 minutes.
- The center should still wobble slightly.
- Turn off oven, leave door ajar, and cool slowly.
- Chill
- Refrigerate for at least 4 hours, preferably overnight.
Tips
- Use dark chocolate (60–70%) for the best contrast with raspberries.
- Serve with extra fresh raspberries or chocolate shavings.
- Tastes even better the next day 😋
If you want a no-bake version, a white chocolate twist, or a smaller batch, just tell me!
