Best Chocolate Raspberry Cheesecake Recipes

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ULTIMATE CHOCOLATE CHEESECAKE



Ultimate Chocolate Cheesecake image

Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!

Provided by Ashley Manila

Categories     Dessert

Time 7h40m

Number Of Ingredients 13

1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
1/4 cup (57g/2 ounces) unsalted butter, melted
2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
3 Tablespoons unsweetened natural cocoa powder
4 large eggs plus 2 egg yolks, at room temperature
3/4 cup (170g/6 ounces) heavy cream, at room temperature
1 teaspoon vanilla extract
1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Steps:

  • Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You'll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
  • In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
  • Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
  • Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
  • In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
  • Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
  • Scrape the filling over the partially baked crust in the prepared pan.
  • Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
  • Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
  • Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
  • Add chopped chocolate to a medium bowl; set aside.
  • In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
  • Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
  • Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
  • To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
  • Store, loosely covered, in the refrigerator, for up to 5 days.

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Provided by Cindy Catudal Shank

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 10h

Yield 16

Number Of Ingredients 13

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g

RASPBERRY CHEESECAKE



Raspberry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 14h

Yield 12 to 15 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
  • Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

CHOCOLATE RASPBERRY CHEESECAKE



Chocolate Raspberry Cheesecake image

This triple layer cheesecake is the perfect ending to any meal! Treat your family or impress your guests with this sweet & creamy dessert.

Provided by ReaLemon/ReaLime

Categories     Trusted Brands: Recipes and Tips     ReaLemon/ReaLime

Time 50m

Yield 8

Number Of Ingredients 9

2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
3 tablespoons ReaLemon® lemon juice from concentrate
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 (6 ounce) ready-made graham cracker crumb crust
2 ounces semisweet chocolate
¼ cup whipping cream

Steps:

  • Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
  • Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

Nutrition Facts : Calories 415.4 calories, Carbohydrate 47.2 g, Cholesterol 73.5 mg, Fat 22.7 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 11.6 g, Sodium 258.4 mg, Sugar 39.2 g

CHOCOLATE RASPBERRY CHEESECAKE



Chocolate Raspberry Cheesecake image

My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate-what a match! -Mickey Turner, Grants Pass, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 13

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
TOPPING:
6 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
Fresh raspberries and whipped cream, optional

Steps:

  • Preheat oven to 325°. 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 until center is just set and top appears dull, 65-75 minutes. 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 Facts : Calories 557 calories, Fat 38g fat (22g saturated fat), Cholesterol 123mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.

THE BEST WHITE CHOCOLATE RASPBERRY CHEESECAKE



The Best White Chocolate Raspberry Cheesecake image

This cheesecake is not only visually stunning, but is even more delicious! I am the most popular girl at the In-Laws on Christmas Day. I not only place a layer of raspberries on the bottom but you additional berries with mint leaves to make little "holly" decorations on top, perfect for the holiday. I do recommend that you use a very high quality white chocolate. I get mine from a tiny homemade chocolate shop near me, and I usually lean toward a little more than 8oz, probably more toward 10oz. Also, melt the chocolate as directed to certain not to scorch it. Another tip... do not over beat the batter, and be sure to keep it at LOW speed, and add each egg separately. I also make a fresh raspberry coulis and drizzle that as I serve each piece. I use a 10 inch spring-form pan for this.

Provided by Tantric1

Categories     Cheesecake

Time 1h15m

Yield 1 Cheesecake, 10-14 serving(s)

Number Of Ingredients 15

1 cup slivered almonds
2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
8 -10 ounces high quality white chocolate
4 (8 ounce) packages cream cheese (softened)
1/2 cup sugar, plus
2 tablespoons tbsps sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups fresh raspberries
fresh raspberry
mint leaf
raspberry coulis

Steps:

  • Make crust: Finely grind almonds and crumbs in food processor and add butter, blending until combined. Press over bottom and 2/3 up the side of your 10 inch spring form pan.
  • Filling: Preheat oven to 350°F.
  • Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth and remove from heat.
  • Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks 1 at a time, beating well at LOW speed and scraping bowl after each addition.
  • Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
  • Arrange berries in a single layer over crust and pour filling into crust. Bake in the middle of oven until cake is set 3 inches from the edge but center is still wobbly when pan is gently shaken, 45-55 minutes (although my oven runs more like 65-70 minutes).
  • Run a thin knife around the edge of cake to loosen (do this to avoid cracking), then cool completely in pan on rack. Cake will continue to set as it cools.
  • I generally like to refridgerate this over night and garnish the following day.

Nutrition Facts : Calories 721.2, Fat 53.7, SaturatedFat 28.9, Cholesterol 241.7, Sodium 421.2, Carbohydrate 47.8, Fiber 3.4, Sugar 33.1, Protein 15.2

NO-BAKE CHOCOLATE RASPBERRY CHEESECAKE



No-Bake Chocolate Raspberry Cheesecake image

This No-Bake Chocolate Raspberry Cheesecake is a creamy dark chocolate no-bake cheesecake with a fresh raspberry swirl and chunks of raspberries.

Provided by Julianne Dell

Categories     Dessert

Number Of Ingredients 14

1 14 oz package Chocolate Sandwich Cookies
1/2 cup Unsalted Butter, melted
6 ounces Dark Chocolate
9 ounces Raspberries, divided
1 1/4 cups Heavy Whipping Cream, plus 2 tablespoons
1/2 cup Powdered Sugar
2 tablespoons Unsweetened Cocoa Powder
16 ounces Cream Cheese, softened
1/4 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
3/4 cup Heavy Whipping Cream
2-3 tablespoons Powdered Sugar
Fresh Raspberries, for garnish
Chopped Chocolate, for garnish, optional

Steps:

  • Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  • Grind the cookies into a fine crumb using a food processor or blender.
  • In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  • Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  • In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy cream.
  • Melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
  • Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  • Puree 3 ounces of raspberries in a small food processor. Strain through a fine sieve if desired. Set aside. Take the remaining 6 ounces of raspberries and slice in half.
  • Pour 1 1/4 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  • Slowly add the powdered sugar and cocoa powder and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
  • Beat the softened cream cheese until it's completely smooth. Scrape down the sides of the bowl as needed.
  • Next, add the granulated sugar and vanilla extract and continue beating until smooth.
  • Next add the melted chocolate, beating until it's completely mixed into the cream cheese. Finally, slowly fold in the whipped cream until it's completely smooth.
  • Pour 1/3 of the batter into the prepared crust and spread evenly.
  • Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter.
  • Then layer in a handful of the chopped raspberries and gently push into the batter.
  • Repeat these steps two more times.
  • Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving.
  • Prepare the second batch of whipped cream following the same method as described above.
  • Pipe the whipped cream borders using a large open or closed star tip.
  • Garnish with leftover raspberries and chopped chocolate if desired.

Nutrition Facts : ServingSize 1/10 of recipe, Calories 682 calories, Sugar 34g, Sodium 294mg, Fat 50g, SaturatedFat 22g, Carbohydrate 53g, Fiber 1g, Protein 5g

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  • Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
  • Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth.
  • Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
  • Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
  • Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy.
  • Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
  • Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese.
  • Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.


CHOCOLATE RASPBERRY CHEESECAKE - GRETCHEN'S VEGAN BAKERY
2021-03-28 Chocolate Raspberry Cheesecake Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Serves: serves 8-10 ppl I will only use Tofutti Brand Cream Cheese for my BAKED recipes *non baked recipes you can use any brand you like I have tried other brands with major FAILS as they turn to an oily soup when baked.
From gretchensveganbakery.com
5/5 (1)
Total Time 1 hr 30 mins
Servings 8-10


CHOCOLATE RASPBERRY CHEESECAKE | DRISCOLL'S
Directions. PREHEAT oven to 350°F. PLACE cookies into bowl of a food processor. PULSE cookies until crushed into fine crumbs. ADD butter. PULSE several times to combine ingredients. PRESS crumb mixture firmly into bottom a 9-inch spring-form pan. BAKE 5-10 minutes or until crust is firm and fragrant.
From driscolls.com
4.7/5 (63)
Calories 342
Servings 16
Cholesterol 108.04 mg


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WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE - TCM
2021-09-09 White Chocolate Raspberry Cheesecake This White Chocolate Raspberry Cheesecake is a spot on dupe for the Cheesecake Factory’s cheesecake. It’s made with an Oreo cookie crust, a smooth and creamy white chocolate cheesecake filling, swirls of white chocolate and raspberry sauce, and homemade whipped cream to top it off. Ingredients & Equipment Great ingredients […]
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WHITE CHOCOLATE RASPBERRY MOUSSE CHEESECAKE RECIPES
Keto White Chocolate Raspberry Cheesecake Bars – ChocZero. 5 hours ago Choczero.com All recipes . Easy recipe for keto white chocolate raspberry cheesecake bars. Combine the timeless flavor of raspberries and cheesecake in a bite-size keto treat. Berries and cheesecake is a combo as old as … 1. In a small saucepan over low heat, combine the ...
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WHITE CHOCOLATE RASPBERRY CHEESECAKE : 18 GREAT RECIPES ...
The best white chocolate raspberry cheesecake! 1½ cups sweet biscuit crumbs · 100g butter, melted · 750g philadelphia block cream cheese, softened · 1 cup caster sugar · 3 eggs, lightly beaten · 1 cup sour cream . White Chocolate Raspberry Cheesecake : 18 Great Recipes for Sweet and Tasty Valentine’s Day. White chocolate and ...
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