Description
This rich and creamy chocolate cheesecake features a beautiful raspberry swirl for a delicious contrast.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 ounces) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup unsweetened cocoa powder
- 4 large eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry puree
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Press into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract, sour cream, and cocoa powder, mixing until combined.
- Add eggs one at a time, mixing on low speed until just combined.
- Pour half of the cheesecake batter over the crust, then swirl in raspberry puree.
- Top with the remaining cheesecake batter and add more raspberry puree on top, swirling gently.
- Bake for 1 hour. Turn off the oven and leave the cheesecake inside for an additional hour.
- Remove from the oven and cool. Refrigerate for at least 4 hours before serving.
Notes
- For best results, use high-quality chocolate.
- Feel free to top with extra raspberries or chocolate shavings.
- Make sure cream cheese is at room temperature for a smooth batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg