Chocolate-Raspberry Cheesecake Recipe

Name: Chocolate-Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4.25 oz chocolate cookies; 6 tbsp butter, melted; 1 lb cream cheese, at room temperature; 1 cup granulated sugar; 1/4 cup cornstarch; 2 tsp vanilla extract; 3 None eggs, at room temperature; 1/2 cup sour cream, at room temperature; 7 oz dark chocolate, melted + 2 oz extra, to decorate; 8 oz frozen raspberries, partially thawed + extra, to serve

Servings: persons

4.25 oz chocolate cookies
6 tbsp butter, melted
1 lb cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
2 tsp vanilla extract
3 None eggs, at room temperature
1/2 cup sour cream, at room temperature
7 oz dark chocolate, melted + 2 oz extra, to decorate
8 oz frozen raspberries, partially thawed + extra, to serve

1
Preheat oven to 350u00b0F. Grease and line an 8 inch springform pan with parchment paper.
2
In a food processor, process cookies to make fine crumbs. Add butter and pulse until combined. Press into base of prepared pan. Bake for 12 mins. Set aside.
3
Meanwhile, beat cream cheese, sugar, cornstarch and vanilla until light and creamy. Add eggs, 1 at a time, beating well between additions. Add sour cream and melted chocolate. Fold in raspberries. Transfer to prepared pan, smooth surface and bake for 1 hour. Turn off oven and let cake cool in oven with door ajar for 2 hours.
4
To serve, remove cake from pan. Grate extra chocolate over cake. Serve with extra raspberries.

1370

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4.25 oz chocolate cookies, 6 tbsp butter, melted, 1 lb cream cheese, at room temperature, 1 cup granulated sugar, and more.

Yes, Chocolate-Raspberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Raspberry Cheesecake

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