Chocolate Raspberry Cheesecake
Total TimePrep: 40 min. Bake: 65 min. + chilling
- 1-1/2 cups Oreo cookie crumbs
- 2 tablespoons butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 9 ounces semisweet chocolate, chopped
- 1/2 cup seedless raspberry preserves
- 6 ounces semisweet chocolate, chopped
- 1/3 cup heavy whipping cream
- Fresh raspberries and whipped cream, optional
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.
- In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.
Nutrition Facts1 slice: 557 calories, 38g fat (22g saturated fat), 123mg cholesterol, 269mg sodium, 49g carbohydrate (41g sugars, 3g fiber), 9g protein.
Mar 31, 2020
Flavor is good. Looks impressive. And after reading the other comments I like the idea of only using 1 cup of batter with the chocolate so the layers are more defined. Even after baking longer than the 65-75 minutes and letting it sit in the oven after, it is still liquid in the middle. About half of cheesecake is still liquid and not set up at all. So definitely cook until it doesn't jiggle like it's liquid.
Apr 22, 2019
I love love love this recipe! My mom made it years ago and I loved it so much. She gave me the recipe last year so I could make it for Thanksgiving. Everyone loved it. I'm gonna make it again soon for my daughters bday. I had absolutely no problem with this recipe. Followed it just as is and even though the chocolate raspberry is more than to leave a few dollops, it makes a whole layer but I love it. That's my favorite part.
Jan 27, 2018
Very rich but great for a special occasion
Dec 25, 2017
This was a disaster for me. As directed I used a 9” pan and there was way too much cookie crumb & then way too much batter for the pan. While baking, the cake raised up above the top of the pan by about 1/2”. I had to cook it 15 extra minutes. Step 4 instructs to run a knife around side to loosen. When I did that, I loosened the pan side and within a few minutes the cake had collapsed off the sides. I scooped it all onto a platter & stuck it in my fridge. I wont be putting the ganache on it & it is not fit to take to my party tomorrow. A big waste of time & energy for me.
May 21, 2016
Dont know how it tastes yet...but this recipe was easy to follow...only thing i changed as precious posters stated was to reserve only 1 cup of batter. I also cooked for 75 minutes then turned off the oven and left in a cracked oven for another 2 hours...perfect consistency...my chocolate blobs did not make one chocolate layer like everyone else states...i wish i could post a pic!
Feb 16, 2016
This is fabulous! I reduced the amount of reserved batter to 1 cup as others suggested and still found the chocolate batter ended up in a solid layer, not marbled, but that was fine. Used Ghiradelli bittersweet chips for topping for a dark chocolate flavor. Had to bake 15 min longer to be done. Will definitely make again!
Feb 14, 2016
Taking note of all comments, used 9 1/2" pan, no bain marie, used 1 cup of batter for chocolate and it was still too much. Cheesecake top was completely "chocolate". I reduced the sugar to 1 cup, dolloped about 1/4 cup raspberry preserves and swirled before topping with chocolate mixture. After cheesecake cooled, I topped it off with raspberry preserves instead of ganache. No Bain Marie could have affected the cook time, was all wrong for my oven, at 65-75 minutes, center was still liquid. Had to bake for 90 minutes, center was still jiggly. Left in oven with door closed for 30 minutes, then let it cool. Still will make it again.
Nov 6, 2015
Can anyone tell me - is it 325*c or *f and is 65-75 minutes not two long? Thanks in advance
Oct 10, 2014
Awesome recipe. Only used 1 cup of batter mixed with chocolate as someone else suggested and it was perfect. Cooking in Separate pan of water, made it level
Sep 24, 2014
Love this cheesecake. I sometimes add fresh raspberries to the mix.