Raspberry Chocolate Cheesecake. Vanilla cheesecake with fresh raspberries, raspberry puree and melted chocolate inside and adorning the top. Cheesecake sits on a chocolate graham cracker crust.
Graham crackers, unsweetened cocoa powder, light brown sugar, and fine sea salt are pulsed in a food processor to combine the ingredients and finely grind the crackers into crumbs. Melted butter and vanilla bean paste are added and pulsed a few times to incorporate. The crumb mixture is pressed into the bottom of a springform pan lined with parchment paper. I use my hand and fingers to get it fairly even and tight against the edges. I use a flat bottomed drinking glass to tightly pack the crumbs against the bottom.
The springform pan is lined with parchment paper. Take the flat round bottom piece of the springform pan and draw a circle on parchment paper. Cut out the circle with scissors. With the bottom reattached to the springform pan, rub a little butter on the bottom inside of the pan and lay the parchment circle inside the pan so it rests on the bottom. The butter helps hold it the parchment in place when pressing the crumbs into the bottom of the pan, and helps the cheesecake slide off the bottom of the springform pan after baking.
The vanilla cheesecake filling is prepared using cream cheese, mascarpone cheese, sugar, vanilla bean paste, fine sea salt, eggs, sour cream, and heavy cream. Each ingredient is added in succession and the mixture beaten to incorporate the new ingredient.
Half the cheesecake batter is poured into the bottom a foil wrapped 9-inch springform pan. Spread evenly with an offset spatula. Fresh raspberries are randomly pressed into the batter. Fresh raspberry puree and melted chocolate are dotted onto the top of the cheesecake batter. The remaining batter is poured into the springform pan. The batter doesn’t quite cover every raspberry, leaving some exposed on the top. The top is again dotted with fresh raspberry puree and melted chocolate.
A turkey roasting pan is my water bath. The roasting pan is placed in the preheated oven, the prepared cheesecake placed inside the roasting pan. Hot water is added to the roasting pan so it comes up the sides of the pan an inch or so, but not going above the foil wrapping the springform pan.
The cheesecake is baked in a water bath for about an hour, or until the center is set. The oven is turned off and the cheesecake remains in the oven while the oven cools. The cheesecake is removed from the water bath, the foil removed from the outside of the springform pan and cooled to room temperature. The cheesecake (still in the springform pan) is covered with plastic wrap or foil and chilled for several hours or overnight.
Find Tartistry on: Pinterest Instagram and Facebook. Please feel free to leave comments and questions below. I would love to hear from you.
Raspberry Chocolate Cheesecake
Equipment
- 1 (9-inch) springform pan
- 1 large roasting pan
Ingredients
Chocolate Graham Cracker Crust
- 140 grams graham crackers (5 ounces)
- 70 grams light brown sugar (1/3 cup)
- 15 grams unsweetened cocoa powder (2 tablespoons)
- 1 gram fine sea salt (1/4 teaspoon)
- 75 grams unsalted butter (1/3 cup), melted
- 3 grams vanilla bean paste (1/2 teaspoon)
Vanilla Raspberry Chocolate Filling
- 330 grams cream cheese (12 ounces), softened
- 120 grams mascarpone cheese (5 ounces)
- 135 grams granulated sugar (2/3 cup)
- 1 pinch fine sea salt
- 6 gram vanilla bean paste (1 teaspoon)
- 100 grams egg (2 large)
- 75 grams sour cream (1/3 cup)
- 80 grams heavy cream (1/3 cup)
- 30 each fresh raspberries
- 2 tablespoons fresh raspberry puree or jam
- 45 grams dark chocolate, melted or chocolate sauce (1/4 cup)
Instructions
Chocolate Graham Cracker Crust
- Preheat oven to 350 degrees F.
- Line bottom of springform pan with parchment paper. Wrap pan in heavy duty aluminum foil so foil across bottom and up the sides of the outside of the pan.
- Add graham crackers, light brown sugar, unsweetened cocoa powder and fine sea salt to food processor. Pulse until crackers are finely ground.
- Add melted butter and vanilla bean paste to processor. Pulse a few times to incorporate.
- Pour crumb mixture into 9-inch prepared springform pan. Press crumbs evenly across bottom of springform pan.
- Bake in preheated oven for 15 minutes. Remove from oven and cool completely.
Vanilla Raspberry Chocolate Filling
- Add softened cream cheese and mascarpone cheese to stand mixer. Beat on low for 4 minutes.
- Add granulated sugar to mixer. Continue beating additional 4 minutes. Scrape down the sides of the bowl, if necessary.
- Add pinch of salt, vanilla bean paste, and egg. Beat 2 minutes on low.
- Add sour cream and heavy cream. Beat on low until incorporated, about 1 minute.
- Pour 1/2 cheesecake batter over cooled chocolate crust in springform pan. Using small offset spatula, spread batter evenly across crust to sides of springform pan.
- Push fresh raspberries into cheesecake batter, randomly, with an inch or two between berries. Dot the top of the batter with raspberry puree and melted chocolate.
- Pour remaining cheesecake batter into springform pan. Dot with remaining raspberry puree and chocolate.
- Bake in water bath for 70 minutes or until center is set. Turn off oven, leaving cheesecake in water bath for 60 minutes. Remove cheesecake from water bath and set springform pan on wire rack. Remove foil and cool cheesecake to room temperature. Cover springform pan with plastic wrap or foil and chill 4 hours, or preferably overnight.
- Remove springform pan from cheesecake.
