Irresistible Chocolate Raspberry Cheesecake
A rich and creamy chocolate raspberry cheesecake with a crunchy crust, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups chocolate cookies, crushed (Oreos work great!)
- 0.25 cups unsalted butter, melted
For the Cheesecake Filling
- 2 packages cream cheese, softened 8 ounces each
- 1 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cups sour cream
For the Raspberry Swirl
- 1 cups fresh or frozen raspberries
- 0.25 cups sugar
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
Make the Crust
- In a bowl, mix the crushed chocolate cookies with melted butter until combined. Press this mixture firmly into the bottom of your prepared pan.
- Bake for about 10 minutes, then let it cool.
Blend the Cream Cheese Mixture
- In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Beat until smooth.
- Add in the eggs one at a time, mixing well after each addition.
- Finally, stir in the sour cream until everything is perfectly creamy.
Prepare the Raspberry Swirl
- In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
- Stir gently until the raspberries break down a bit (5-7 minutes). Let it cool slightly.
Assemble the Cheesecake
- Pour half of the cheesecake filling into the crust, then dollop the raspberry mixture over the top. Swirl it with a knife or toothpick.
- Add the remaining cheesecake filling on top.
Bake
- Place your cheesecake in the oven and bake for about 55-60 minutes, until set but still slightly wobbly in the center.
Cool and Chill
- Let it cool in the pan for a bit before refrigerating for at least 4 hours, or overnight.
Serve and Devour
- When ready to serve, release from the springform pan, slice, and enjoy, optionally decorating with additional raspberries or whipped cream.
Notes
Keep cream cheese and eggs at room temperature for a smoother batter. Store leftovers in an airtight container in the fridge for up to a week. This cheesecake tastes better the next day.