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Chocolate raspberry cheesecake

Chocolate Raspberry Cheesecake - rich and decadent cheesecake for the chocolate lovers. Topped with fresh raspberry sauce for a truly special dessert.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 8 people
Calories: 605kcal
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


!prepare the pan for the water bath:

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

!to make the crust:

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

!for the filling:

  • 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.
  • Add sugar and process on low until combined.
  • Add flour, yogurt, vanilla and milk and process on low until smooth.
  • Add eggs and process on low until completely incorporated.
  • Add cooled, melted chocolate and process on low just until combined and the filling is uniform color. No white streaks should remain.
  • Pour the batter over baked crust. Tap the roasting pan on the counter few times (gently) to release any air bubbles from the batter.
  • 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.
  • Bake 1 hour and 20 minutes. Replace water after first 50 minutes of baking.
  • When the times is up, turn of the oven leaving the cheesecake inside for one hour. Leave the oven door slightly ajar.
  • Cool the cheesecake completely on the counter.
  • Refrigerate overnight.
  • Refrigerate any leftovers for up to 5 days in closed container.

!to make the raspberry coulis (sauce):

  • Place all ingredients in the food processor and process on low until smooth. You can strain it to get rid of the seeds.
  • Serve over a slice of cheesecake.
  • Refrigerate any leftovers for up to 2 days.


Calories: 605kcal | Carbohydrates: 61g | Protein: 9g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 136mg | Sodium: 269mg | Potassium: 313mg | Fiber: 5g | Sugar: 43g | Vitamin A: 990IU | Vitamin C: 11.4mg | Calcium: 104mg | Iron: 2.9mg