Combing the decadence of chocolate with sweet raspberries and a luscious cheesecake makes for a fabulous dessert. Our delicious chocolate raspberry cheesecake recipe will have family and friends asking for seconds!
- ¼ cup powdered sugar
- ¼ cup unsweetened cocoa
- 3 tablespoons flour
- 24 ounces cream cheese
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 18 ounces raspberries
- ½ cup sugar
- 2 tablespoons corn starch
To make the crust, combine the chocolate wafer crumbs, powdered sugar, cocoa and butter. Press the mix into a spring form pan and set aside.
For the filling, mix the cream cheese, sugar and vanilla extract. Make sure the batter is well blended then add the eggs one at a time. Mix the filling slowly until it is well blended. Pour the mixture into the crust and put the spring form pan into a water bath.
Bake the cheesecake at 350 Degrees for ten minutes then reduce the temperature to 250 Degrees and bake an addition 50 to 55 minutes. Jiggle the cake gently. If the center wobbles, the cheesecake is done. Let the cheesecake cool to room temperature and refrigerate.
To make the topping, combine 16 ounces of raspberries with the sugar and cornstarch. Stir the mixture continuously until it begins to thicken. Allow the topping to cool and put it on the cheesecake about two hours before it will be served. Use the extra raspberries to decorate the cheesecake plates.
Now, it’s time to sit down with your family and enjoy our tasty chocolate cheesecake recipe. If you would prefer to skip the baking, you can always order a cheesecake online!