Chocolate Raspberry Cheesecake

Adapted Bon Apétit’s Best Cheesecake Recipe to make a chocolate raspberry cheesecake for my roommate, Richard!

Chocolate Raspberry Cheesecake

  • Prep Time: 20 Minutes

  • Cook Time: 12-15 Minutes (Crust) + 60 Minutes (Cheesecake)

  • Total Time: 92-95 Minutes

  • Servings: One 9-inch cheesecake

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Crust Ingredients

  • 9 ounces graham crackers or chocolate wafer cookies

    • If using graham crackers, add 4-5 tablespoons of cocoa powder (or more, do what you want)

  • 1 Tablespoon sugar

  • 1/2 cup (1 stick) of butter (if unsalted, add 1/4 teaspoon of salt!), melted

Steps

  1. For the crust, preheat the oven to 350 degrees F.

  2. Pulse graham crackers (or cookies!) until fine crumbs

  3. Add sugar, and if necessary, salt and cocoa powder. Pulse until combined.

  4. Add butter, pulse until mixture feels like wet sand

  5. Transfer mixture to 9-inch springform pan

  6. Press crumbs onto bottom and firmly up the sides of the pan

    1. Bon Apétit’s suggestion of using a measuring cup to do this is chef’s kiss

  7. Bake crust until fragrant, and starts to color - about 12-15 min.

  8. Transfer to wire rack to cool.

Raspberry Purée Ingredients

  • 2 cup raspberries

  • 2 cups sugar

Steps

  1. Pour raspberries+sugar into a pot

  2. Cook on medium low to medium, stirring occasionally to make sure all raspberries are getting cooked

  3. It’ll look pretty watery but pull once it thickens a bit into more of a sauce than a liquid

  4. If desired, strain out seeds using a sieve

Filling Ingredients

  • 24 ounces of cream cheese (3 8-ounce bars), room temperature

  • 3/4 cup granulated sugar

  • 1/4 teaspoon salt

  • 2 teaspoons vanilla extract

  • 2/3 cup sour cream

  • 2 large eggs (room temp)

  • 1/2 cup cocoa powder (or more, taste it!)

Steps

  1. Once crust comes out, change oven temperature to 325 degrees F.

  2. Fill a roasting pan with water - enough so that it doesn’t all evaporate when baking (if you’re not sure just fill it more than enough, I always just do 3/4 full) It usually helps keep the cheesecake from cracking!

  3. In food processor (I know it’s weird, just do it) - pulse cream cheese, cocoa powder, sugar and salt. Scrape down sides when necessary

  4. Add in vanilla extract and sour cream, pulse until smooth

  5. Add eggs, pulse to combine

  6. Once crust has cooled, pour filling into the crust

  7. Take some of the raspberry sauce purée, pour on top of the filling mixture.

  8. Take a knife or chopstick or fork or whatever and swirl it around the top to create a chocolate-raspberry swirl top

  9. Bake until edges are set but middle is slightly wobbly, should be about 60 minutes

  10. Open oven door and let it cool, then transfer to wire rack on counter. Pour on more of the raspberry sauce. After cooling to room temperature, place in fridge to chill - should be at least 2 hours. (I usually go all night because I don’t like the pressure of timing it correctly)