Description
This rich and creamy chocolate cheesecake is swirled with a tart raspberry sauce, making it a delightful dessert for any occasion.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ½ cup unsweetened cocoa powder
- 1 cup raspberry puree
- ¼ cup granulated sugar (for raspberry sauce)
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix chocolate cookie crumbs, ¼ cup sugar, and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract and mix well.
- Add eggs one at a time, mixing well after each addition. Gently fold in sour cream and cocoa powder until just combined.
- Pour half of the cheesecake batter over the crust in the springform pan. Drizzle half of the raspberry puree over the batter and swirl with a knife. Repeat with remaining batter and raspberry puree.
- Bake in preheated oven for 55-60 minutes or until the center is set. Remove from oven and let cool.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
- For the raspberry puree, blend fresh or frozen raspberries with a bit of sugar, then strain to remove seeds.
- This cheesecake can be made one day in advance for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg