Sign Up for the Recipe Publishing Newsletter


Custom Search



Indulgent Chocolate Raspberry Cheesecake Recipe

This chocolate raspberry cheesecake recipe is for real chocoholics who are also partial to fresh fruit. Berries and chocolate go very well together in many dessert recipes. Raspberry liqueur is used in this chocolate raspberry cheesecake recipe to make it richer and increase the raspberry flavor throughout the whole cheesecake. Chambord is a French black raspberry liqueur but you can use another type if Chambord is unavailable.

Wafer cookies, butter, and sugar make a simple yet satisfying crust and when you are making a chocolate raspberry cheesecake recipe, it goes without saying that you want to showcase the chocolate and fruit flavors. This is why keeping the crust simple is a good idea. This chocolate raspberry cheesecake recipe has a cream cheese, sugar, cream, and egg filling with a little liqueur added to it, so it is not too fussy or complex.

The topping comprises raspberries, chocolate, and cream, so even though this is a rich and indulgent dessert there are not too many flavors battling with one another. The more ingredients and flavors you use in one recipe, the more risk you have of a flavor conflict so keeping things simple (while using top quality ingredients) is the best way to make a stunning chocolate cheesecake recipe.

Chocolate Raspberry Cheesecake

Ingredients -

For the Base:

9 oz chocolate wafer cookies, ground to crumbs in food processor
6 tablespoons melted, unsalted butter
2 teaspoons sugar

For the Filling:

1 ˝ lbs cream cheese at room temperature
˝ cup sugar
˝ cup raspberry liqueur, such as Chambord
6 oz semi-sweet or bittersweet chocolate, melted
˝ cup heavy cream
4 eggs

For the Topping:

2 cups fresh raspberries
3 oz finely chopped bittersweet chocolate
˝ cup heavy cream
1 teaspoon dark corn syrup

Preparation:

Put a rack in the center of an oven and preheat it to 350 degrees F. Butter a 9 inch spring from pan with 3 inch sides. Add the butter and the sugar to the cookie crumbs and press the mixture on to the bottom of the pan and halfway up the sides.

Beat the cream cheese in a bowl with an electric mixer until smooth. Add the chocolate, sugar, and liqueur and beat again. Add the eggs, 1 at a time, beating well. Mix in the cream and pour this filling into the crust-lined pan. Bake until the filling is nearly set but not quite. This will take about 55 minutes. Transfer the cheesecake to a rack and cool.

To make the sauce, melt the chocolate with the cream and corn syrup. Remove from the heat and whisk it to a smooth sauce. Let it cool for a few minutes before pouring over the cheesecake on its serving plate. Arrange the fresh raspberries over the top just before serving.

(Serves 12)

Wine Suggestion:

What Wine Goes with Chocolate Raspberry Cheesecake?

White Grenache and White Zinfandel both have fruity, light styles, making them the ideal California wines to serve with fruity dessert recipes. White Grenache features light berry flavors as well as floral notes and is particularly good with both raspberry recipes and chocolate recipes. Both of these wines are rosé and should be served lightly chilled but not as cold as you would serve a white wine..

Chocolate Raspberry Cheesecake Recipe

Photo Description:

A Picture of Indulgent Chocolate Raspberry Cheesecake Recipe - this dish makes a lite yet surprisingly refreshing dessert and is an all time favorite at many restaurants to follow a pleasing dinner out.