Chocolate Raspberry Cheesecake
Submitted by oceanjns
Swirled chocolate raspberry cheesecake on a chocolate wafer crust with sour cream, raspberry preserves, and a glossy chocolate ganache topping. Pure indulgence.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsTwo pounds of cream cheese. Chocolate wafer crust. Raspberry preserves swirled through the batter. And a ganache topping that gleams like polished marble. This cheesecake does not play small.
The body is a classic New York-style base: cream cheese beaten with sugar, eggs, sour cream, and vanilla until impossibly smooth. Then a separate chocolate-raspberry batter gets dropped in by the tablespoonful, creating dramatic swirls throughout without muddling the flavors.
After a long, slow bake, the whole thing gets crowned with a ganache made from semi-sweet chocolate and whipping cream. Chill it until firm, then garnish with fresh raspberries and a sprig of mint.
This is the kind of cheesecake that ends a dinner party on a high note nobody forgets.
Kitchen Tips
- Bring all cream cheese, eggs, and sour cream to room temperature before starting to prevent lumps
- Drop the chocolate batter in even tablespoons and resist the urge to swirl; the baking process creates natural marbling
- Bake at a low, steady temperature and don’t open the oven door, or the top may crack
- Chill the finished cheesecake for at least 4 hours, preferably overnight, before slicing
Ingredients
Directions
BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
BODY: Combine 3 packages cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining package cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl. Bake at 325, 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
TOPPING: Melt chocolate pieces with whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipped cream, raspberries and fresh mint, if desired.
Comments
This was fantastic. My family loved it.