About This RecipeThis recipe is for a baked cheesecake that combines a chocolate crust, a rich chocolate cheesecake filling, and a raspberry topping. The preparation involves several stages, including making the crust, preparing the filling, baking in a water bath, and chilling. The result is a dense, creamy dessert intended for special occasions.Why You’ll Love This RecipeThe combination of chocolate and raspberry is a classic pairing in dessert making. This cheesecake features a textural contrast between the crisp chocolate crust and the smooth, rich filling. The tartness of the raspberry topping complements the sweetness of the chocolate.IngredientsFor the Chocolate Crust:1 ½ cups chocolate wafer cookie crumbs¼ cup granulated sugar6 tablespoons unsalted butter, meltedFor the Chocolate Cheesecake Filling:24 ounces cream cheese, at room temperature1 cup granulated sugar⅓ cup sour cream, at room temperature3 large eggs, at room temperature6 ounces semi-sweet chocolate, melted and cooled1 teaspoon vanilla extract¼ teaspoon saltFor the Raspberry Topping:12 ounces fresh or frozen raspberries¼ cup granulated sugar1 tablespoon lemon juice1 tablespoon cornstarch mixed with 2 tablespoons cold waterStep by Step InstructionsPreheat the oven to 350°F (175°C).Prepare the crust by combining the chocolate wafer crumbs, sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.Bake the crust for 8-10 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F (160°C).Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.Beat in the sour cream and vanilla extract until just combined.Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.Fold in the melted and cooled chocolate and salt until the filling is uniform in color.Pour the cheesecake filling over the prepared crust.Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.Bake for 55-65 minutes, or until the edges are set and the center still has a slight jiggle.Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.Remove the cheesecake from the water bath, take off the foil, and transfer it to a wire rack to cool completely to room temperature.Once cooled, cover the cheesecake and refrigerate for at least 6 hours, preferably overnight.While the cheesecake chills, prepare the raspberry topping. In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down and the sugar dissolves.Stir in the cornstarch slurry and bring the mixture to a simmer, stirring constantly, until thickened.Remove the topping from the heat and strain it through a fine-mesh sieve to remove the seeds, if desired. Allow the topping to cool completely before spreading it over the chilled cheesecake.FAQWhy is a water bath used?A water bath provides gentle, moist heat which helps the cheesecake bake evenly and prevents the surface from cracking.Can I use a different type of chocolate?Semi-sweet chocolate is standard, but dark chocolate can be used for a less sweet, more intense flavor.Can I use a pre-made crust?A pre-made chocolate crust can be used, though the size and depth may vary from this recipe.You Must KnowAll ingredients, particularly the cream cheese, eggs, and sour cream, must be at room temperature to ensure a smooth, lump-free filling. Overmixing the batter after adding the eggs can incorporate too much air and cause the cheesecake to puff up and crack during cooling. Properly wrapping the springform pan in foil is critical to prevent water from the bath leaking into the crust.Storage TipsStore the cheesecake, covered, in the refrigerator for up to 5 days. For longer storage, the cheesecake can be frozen without the raspberry topping. Wrap the chilled cheesecake tightly in plastic wrap and then aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before adding the topping and serving
Decadent Raspberry Chocolate Cheesecake
