Chocolate Raspberry Cheesecake 1

Chocolate raspberry cheesecake

Chocolate Raspberry Cheesecake - rich and decadent cheesecake for the chocolate lovers. Topped with fresh raspberry sauce for a truly special dessert.
Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 people
Calories 605 kcal
Author Anna


!for the crust:

  • 1 1/2 c finely crushed chocolate graham crackers
  • 1 Tbsp granulated sugar
  • 1/2 c unsalted butter , melted
  • !for the filling:
  • 3 8 oz . packages of cream cheese , softened
  • 1 c granulated sugar
  • 2 Tbsp all-purpose flour
  • 1/2 c Greek yogurt (I used 2% Plain) or sour cream
  • 1 tsp vanilla extract
  • 1 Tbsp milk
  • 3 well-beaten eggs
  • 2 4.25 oz . dark or semi-sweet chocolate bars , chopped, melted, cooled to room temperature (I used Hershey's Special Dark)

!for the raspberry sauce:

  • 12 oz . fresh or frozen raspberries
  • 1 Tbsp granulated sugar
  • 1 tsp lemon juice
US Customary - Metric


!prepare the pan for the water bath:

  1. Wrap a 9" springform pan in aluminum foil and set in a roasting pan.
  2. Boil 2 cups of water. Set aside.
  3. Preheat oven to 325 degrees F.

!to make the crust:

  1. Place graham crackers in food processor and process until finely crushed.
  2. Add sugar and melted butter and process on low until all comes together.
  3. Press the crust into a 9" springform pan.
  4. Bake for 7 minutes in preheated oven.
  5. Set aside.

!for the filling:

  1. Place cream cheese in food processor and process on low. Process for 15 seconds. Increase the speed to high and process for 5 seconds until smooth.
  2. Add sugar and process on low until combined.
  3. Add flour, yogurt, vanilla and milk and process on low until smooth.
  4. Add eggs and process on low until completely incorporated.
  5. Add cooled, melted chocolate and process on low just until combined and the filling is uniform color. No white streaks should remain.
  6. Pour the batter over baked crust. Tap the roasting pan on the counter few times (gently) to release any air bubbles from the batter.
  7. Place the pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.
  8. Bake 1 hour and 20 minutes. Replace water after first 50 minutes of baking.
  9. When the times is up, turn of the oven leaving the cheesecake inside for one hour. Leave the oven door slightly ajar.
  10. Cool the cheesecake completely on the counter.
  11. Refrigerate overnight.
  12. Refrigerate any leftovers for up to 5 days in closed container.

!to make the raspberry coulis (sauce):

  1. Place all ingredients in the food processor and process on low until smooth. You can strain it to get rid of the seeds.
  2. Serve over a slice of cheesecake.
  3. Refrigerate any leftovers for up to 2 days.
Nutrition Facts
Chocolate raspberry cheesecake
Amount Per Serving
Calories 605 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 20g125%
Cholesterol 136mg45%
Sodium 269mg12%
Potassium 313mg9%
Carbohydrates 61g20%
Fiber 5g21%
Sugar 43g48%
Protein 9g18%
Vitamin A 990IU20%
Vitamin C 11.4mg14%
Calcium 104mg10%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.