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Raspberry Chocolate Cheesecake

Raspberry Chocolate Cheesecake

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.
Prep Time 30 mins
Cook Time 2 hrs
Cooling Time 4 hrs
Total Time 6 hrs 30 mins
Course Dessert
Cuisine American
Servings 8

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.
Keyword cheesecake, chocolate cheesecake, raspberry cheesecake, raspberry chocolate cheesecake