Chocolate Raspberry Cheesecake Recipe
- 1-1/2 cups Oreo cookie crumbs
- 2 tablespoons butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 9 ounces semisweet chocolate, chopped
- 1/2 cup seedless raspberry preserves
- 6 ounces semisweet chocolate, chopped
- 1/3 cup heavy whipping cream
- Fresh raspberries and whipped cream, optional
- 1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.
- 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.
- 3. In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- 4. Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- 5. For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan. Yield: 16 servings.
1 slice (calculated without optional garnishes) equals 557 calories, 38 g fat (22 g saturated fat), 123 mg cholesterol, 269 mg sodium, 49 g carbohydrate, 3 g fiber, 9 g protein.
Reviews for Chocolate Raspberry Cheesecake
"This is fabulous! I reduced the amount of reserved batter to 1 cup as others suggested and still found the chocolate batter ended up in a solid layer, not marbled, but that was fine. Used Ghiradelli bittersweet chips for topping for a dark chocolate flavor. Had to bake 15 min longer to be done. Will definitely make again!"
"Taking note of all comments, used 9 1/2" pan, no bain marie, used 1 cup of batter for chocolate and it was still too much. Cheesecake top was completely "chocolate". I reduced the sugar to 1 cup, dolloped about 1/4 cup raspberry preserves and swirled before topping with chocolate mixture. After cheesecake cooled, I topped it off with raspberry preserves instead of ganache. No Bain Marie could have affected the cook time, was all wrong for my oven, at 65-75 minutes, center was still liquid. Had to bake for 90 minutes, center was still jiggly. Left in oven with door closed for 30 minutes, then let it cool. Still will make it again."
"Can anyone tell me - is it 325*c or *f and is 65-75 minutes not two long? Thanks in advance"
"Awesome recipe. Only used 1 cup of batter mixed with chocolate as someone else suggested and it was perfect. Cooking in Separate pan of water, made it level"
"Love this cheesecake. I sometimes add fresh raspberries to the mix."
"Just made this for lunch for some gals and we all loved it. I used crushed chocolate teddy grahams for crust (and added 2T. sugar). I agree there was a lot of chocolate batter and would decrease that next time. Will definitely make this again."
"I have made this cheesecake twice, and it received raves both times. I did find that there was a lot of chocolate batter, and the chocolate was lighter than I like, so the second time I made it I decreased the amount of batter to 1 cup and added the chocolate mixture , and the taste and amount was perfect. Will definitely make this again"
"Amazing! It's our new favorite cheesecake recipe. Perfect for special occasions! I served it with fresh raspberries and cocoa flavored whipped cream. Yum!!"
"Awesome! Love it - is my new favorite cheesecake!"
"Sensational! I made this for St. Valentine's Day and it was delicious."
"Great tasting chocolate raspberry cheesecake. The crust was too oily, should only use the cookie crumbs and the cookie filling. The cream filling was a bit too soft, next time will try without the bath method."
"What can I say it was the whip;;it will make me make cheese cake more often Damara"
"This was easy to prepare and I really liked it! It was the first time I had ever made a cheesecake.... but it turned out fine! My chocolate/cheesecake batter marble layer didn't marble either but it still tasted good.I didn't let the cream cheese soften enough before I mixed it, so I put the batter in the Vita-Mix blender to remove the lumps and the texture was still great! Light and fluffy :)Next time for the chocolate topping/ganache I would use milk-chocolate chips or just skip them altogether.... it really didn't seem to need any more chocolate! Great recipe!"
"This has become one of my favorite cheesecake recipes. It was very creamy, and it had a delicious chocolate raspberry flavor. The texture was perfect. For the crust, any time a recipe calls for Oreos, I always scrape out the white filling. Your crust won't be so oily if you do this, but I did have to melt more butter though. I think it might've been 4 Tbsp of melted butter. Like many others, the chocolate mixture didn't marble well. There was just too much of it, but it's okay. I will definitely add this to my repertoire of cheesecake recipes. Highly recommend this one."
"Delicious! The best cheesecake I've ever made. I served this to 16 guests for Easter and everyone loved it. It didn't marble, but it didn't matter. The topping makes it really elegant."
"I thought the crust was too oily and next time will use just Oreo crumbs and not the cookies. Other than that it was wonderful. Mine didn't look like the picture, either, and instead had more of just a chocolate layer on top. Very good!"
"Terrific but I would suggest a few things - 9" pan was too small (and I double checked my pan) so my cheesecake compleley filled the pan and did not "marble". I also will use a different crust recipe. The sandwich cookies were really tough to press into the pan (too sticky) and I had to crush more to fill the bottom. But I decided against the ganache topping and it was still wonderful! ps - I didn't use the water bath, just baked until the center was set and left in the oven with the door closed for 3 hours, turned out fine."
"This was delicious! I made it with milk chocolate chips rather than semi-sweet and everyone loved it."
"The recipe is excellent, and I will definitely make this again. My only problem was with making the chocolate cheesecake part look like the picture. I ended up just making a layer and not worrying about too much."
"very tasty, easy to make and very creamy, but not too rich"