Chocolate Raspberry Cheesecake
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A rich chocolate cake base is layered with creamy cheesecake, tangy raspberry filling, and a glossy chocolate ganache topping. The finished dessert is chilled until firm and sliced into decadent bars or squares.
- Time
- 4 hours 15 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chocolate Cake
- 120 g
- 45 g
- 150 g
- 4 g
- 2 g
- 100 g
- 120 g
- 110 g
- 5 g
Cheesecake Layer
- 100 g
- 100 g
- 5 g
Raspberry Layer
- 125 g
- 25 g
- 15 g
Chocolate Topping
- 170 g
- 120 g
Weights are estimates. Together, the ingredients weigh about 1.77 kg before cooking, which is about 175 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line a baking pan with parchment paper or otherwise line it securely so the finished cheesecake can be removed easily.
Add the flour, cocoa powder, sugar, baking powder, and baking soda to a mixing bowl. Whisk or stir the dry ingredients together until evenly combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and no obvious dry pockets remain; avoid overmixing once the batter comes together.
Pour the chocolate cake batter into the lined baking pan and spread it into an even layer.
Bake for 25–30 minutes, until the cake is set and a tester inserted into the center comes out with only a few moist crumbs. Allow the cake to cool before adding the cheesecake layer.
Add the softened cream cheese, cheesecake-layer sugar, eggs, and vanilla extract to a clean mixing bowl. Beat until creamy and smooth, scraping down the sides as needed.
Pour the cheesecake mixture over the cooled chocolate cake and smooth the surface into an even layer.
Return the pan to the 350°F (180 °C) (175°C (350 °F)) oven and bake for another 20–25 minutes, until the cheesecake layer is set around the edges and still has a slight center wobble.
Add the raspberries, raspberry-layer sugar, and lemon juice to a saucepan over medium heat.
Cook the raspberry mixture for 5–7 minutes, stirring occasionally, until the berries break down and the mixture thickens. Remove it from the heat and let it cool.
Spread the cooled raspberry mixture evenly over the cheesecake layer.
Heat the heavy cream in a small saucepan or microwave-safe container until hot but not boiling.
Pour the hot cream over the chocolate chips. Let the mixture stand briefly, then stir until the chocolate is completely melted and the topping is smooth and glossy.
Spread the chocolate topping evenly over the raspberry layer.
Refrigerate the cheesecake for at least 3 hours, or until thoroughly chilled and firm. Slice and serve cold.
Notes
The source does not specify the baking-pan size. Chill for at least 3 hours before slicing so the layers set firmly. Store covered in the refrigerator.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 583
- Protein
- 10 g
- Carbs
- 55 g
- Fat
- 39 g
- Fiber
- 3 g
Where the calories come from
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