Copycat Chocolate Raspberry Cheesecake Recipe

Name: Copycat Chocolate Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chocolate cookie crumbs; 1/4 cup butter, softened; 2 tablespoons white sugar; 3 (8 ounce) packages cream cheese, softened; 1 cup white sugar; 3 eggs; 3 (4 ounce) bars semisweet chocolate; 4 tablespoons heavy whipping cream; 1/8 teaspoon salt; 1 cup sour cream; 2 tablespoons raspberry essence; Topping:; 3 tablespoons raspberry jam; 3 (4 ounce) bars semisweet chocolate; 3 tablespoons heavy whipping cream; 12 fresh raspberries

Servings: persons

1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
3 (4 ounce) bars semisweet chocolate
4 tablespoons heavy whipping cream
1/8 teaspoon salt
1 cup sour cream
2 tablespoons raspberry essence
Topping:
3 tablespoons raspberry jam
3 (4 ounce) bars semisweet chocolate
3 tablespoons heavy whipping cream
12 fresh raspberries

1
Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
2
Combine cookie crumbs, 1/4 cup butter, and 2 tablespoons sugar in a bowl; press into the bottom of the prepared pan.
3
Beat cream cheese in a bowl using an electric mixer until smooth. Add 1 cup sugar gradually; mix until well blended. Add eggs, 1 at a time; beat at low speed until very smooth.
4
Set a heat-proof bowl over a saucepan of boiling water. Break 3 bars of chocolate into pieces and place in the bowl; add 4 tablespoons cream and salt. Stir until melted, about 2 minutes.
5
Pour chocolate into cream cheese mixture; blend well. Stir in sour cream and raspberry essence; beat until smooth. Pour into the prepared pan.
6
Bake in the center of the preheated oven until set but still soft, about 45 minutes. Do not over bake; the cake will firm up when chilled. Turn off heat; leave cake in oven with door ajar for 45 minutes more. Remove cake from oven; refrigerate in the pan until firm, at least 12 hours.
7
Remove cake from pan carefully; transfer to a serving plate. Top with a very thin layer of raspberry jam.
8
Set a heat-proof bowl over a saucepan of boiling water. Break remaining 3 bars of chocolate into pieces and place in the bowl; add 3 tablespoons cream. Stir until melted, about 2 minutes. Pour the melted chocolate evenly over the cake. Arrange raspberries on top; refrigerate until set, about 30 minutes.

2041

kcal

Calories

130

Fat

191

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 16 ingredients. The key ingredients include: 1 cup chocolate cookie crumbs, 1/4 cup butter, softened, 2 tablespoons white sugar, 3 (8 ounce) packages cream cheese, softened, and more.

Yes, Copycat 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.

Copycat Chocolate Raspberry Cheesecake

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