Raspberry Chocolate Cheesecake

A decadent dark chocolate cheesecake with tangy raspberry.

Marble the raspberry sauce into the filling.

Garnish with the remaining raspberry sauce and fresh raspberries.

Ingredients

Crust

• 275 g (2 3/4 cups) graham cracker crumbs

• 4 tbsp brown sugar

• 63 g (3/4 cup) cocoa powder

• 9.5 tbsp butter, melted

Raspberry sauce

• 1 12 oz bag of frozen raspberries

• 2 tbsp water

• 50g (1/4 cup) sugar

• 1/4 tsp salt

• 1 tsp lemon juice

Filling

• 3 (8-ounce) packages of cream cheese, at room temperature

• 150 g (3/4 cup) sugar

• 3 eggs

• 180 g (3/4 cup) sour cream, at room temperature

• ½teaspoon kosher salt 

• 3 tbsp crushed freeze-dried raspberries

• 340 g 70% dark chocolate, melted and slightly cooled

Instructions

Crust

1. Preheat the oven to 350 F. Prepare a 10-inch round pan or springform pan with parchment paper and place it on a baking sheet.

2. Combine all of the ingredients in a medium bowl.

3. Pour the mixture into the pan, and press the crumbs together to create a crust that covers the sides as well as the bottom.

4. Blind-bake the crust on the baking sheet for 10 minutes.

Raspberry Sauce

1. Combine all ingredients except the lemon juice in a medium saucepan.

2. Cook until it is thick and saucy, about 15 minutes.

3. Remove the sauce from the heat, add the lemon juice, and blend the sauce until smooth. Let it cool before using it.

Filling

1. Use a stand mixer to whisk the cream cheese and sugar until smooth and fluffy.

2. Add the eggs one at a time then the sour cream, vanilla, salt, and crushed freeze-dried raspberries. Mix until well combined.

3. Fold in the melted chocolate with a spatula.

Assembly

1. Preheat the oven to 325 F. Keep the crust on top of the baking sheet.

2. Spread a thin layer of the raspberry sauce on the partially baked crust.

3. Pour the cream cheese filling on top of the sauce.

4. Add a few tablespoons of the raspberry sauce on top, and use a knife or toothpick to marble it into the filling. Leave enough raspberry sauce to cover the top of the cheesecake after baking.

5. Bake the cheesecake for 50 minutes, until it is set at the edges but still very wiggly in the center.

6. Turn off the oven, prop the door open with the handle of a wooden spoon, and let the cheesecake sit in the oven for 30 minutes before removing it.

7. Set the pan on a rack to cool to room temperature and then place it in the fridge to cool overnight.

8. When the cheesecake is chilled, unmold it, and pour the rest of the raspberry sauce on top. Garnish with fresh raspberries, if desired.