Dark Chocolate Raspberry Cheesecake Recipes

CHOCOLATE RASPBERRY CHEESECAKE

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.

NO-BAKE CHOCOLATE RASPBERRY CHEESECAKE

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.

DARK CHOCOLATE CHEESECAKE

Steps:

• For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 6-inch springform pan with cooking spray to coat the bottom and sides.
• Add the graham crackers to a resealable plastic bag. Using your hands or a rolling pin, crush the graham crackers into crumbs. Transfer them to a mixing bowl and add the melted butter. Fold and press together with a spatula until a loose, crumbly mixture is made. Pour the mixture into the bottom of the prepared pan and press to create an even base for the cheesecake. Chill the crust in the fridge while you make the filling to set the base.
• For the filling: Add the chocolate to a heatproof bowl and set the bowl over a pan of simmering water. Heat, stirring with a spatula, until the chocolate is melted and completely smooth. Set aside.
• Mix the cream cheese, sugar and cocoa powder in a food processor until smooth. Remove the lid and scrape down the sides of the bowl. Add the vanilla, salt and egg and process until completely incorporated. Scrape down the sides once more. Turn the machine back on and while the machine is running, drizzle in the melted chocolate and allow it to completely incorporate into the mixture.
• Pour the chocolate filling over the prepared crust and smooth out the top with a spatula. Transfer the cheesecake to the center rack and bake until the filling is no longer soupy but still slightly jiggly, about 32 minutes. Turn off the oven and open the door just a hair. Allow the cheesecake to sit in the warm oven for 15 more minutes with the door ajar.
• Transfer the cheesecake to a cooling rack and let cool for 30 minutes.
• Run a sharp knife around the edge of the pan to help free the cheesecake, but keep it in the pan. The cheesecake will continue to shrink while it cools and this step makes it easier to separate the cheesecake when you are ready to serve it.
• For the topping: Pour the cherry pie filling onto the cooled cheesecake and smooth into an even layer, leaving a bit uncovered around the edges. Cover the springform pan with plastic wrap and refrigerate for at least 2 hours.
• When you are ready to eat, remove the cheesecake from the fridge and transfer to a serving platter. Garnish with a sprig of mint and serve.

CHOCOLATE-RASPBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dry ingredients are moistened. Spread in bottom of ungreased 15x10x1-inch pan. Spread raspberry pie filling over crust.
• In large bowl, beat cream cheese, sour cream, sugar and vanilla with electric mixer on medium speed until smooth and creamy. Add 2 eggs, one at a time, beating after each until mixed. On low speed, beat in flour. Pour over pie filling.
• Bake 30 to 38 minutes or until cheesecake filling is set. Cool completely, about 1 hour.
• In microwavable food-storage plastic bag, place chocolate chips and shortening; seal bag. Microwave on High 15 seconds; squeeze bag. Microwave about 15 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over bars. For bars, cut into 8 rows by 6 rows. Refrigerate 30 minutes before serving. Top each bar with 1 fresh raspberry just before serving. Store covered in refrigerator.

CHOCOLATE RASPBERRY CHEESECAKE

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.

NO-BAKE CHOCOLATE RASPBERRY CHEESECAKE RECIPE

Steps:

• For the Crust: 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. For the Filling: In a microwave-safe bowl, combined the chocolate and 2 tablespoons 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. Prepare the Whipped Cream: 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 on 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. To Build the Layers: 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. For the Topping: Prepare a second batch of whipped cream following the same method as described above. Pipe the whipped cream boarders using a large open or closed star tip. Garnish with leftover raspberries and chopped chocolate if desired.

RASPBERRY CHOCOLATE CHEESECAKE

Steps:

• Combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly., In a large bowl, beat cream until stiff peaks form; set aside. In another large bowl, beat cream cheese and sugar; stir in cooled gelatin. Transfer half of the mixture to another bowl. , To one bowl, fold in melted chocolate and half of the whipped cream. Pour over prepared crust. To the other bowl, gently fold in the remaining whipped cream, then the raspberries. Pour over chocolate layer. Refrigerate for 6 hours or overnight., Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with berries and mint if desired.,

COPYCAT CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
• Combine cookie crumbs, 1/4 cup butter, and 2 tablespoons sugar in a bowl; press into the bottom of the prepared pan.
• Beat cream cheese in a bowl using an electric mixer until smooth. Add 1 cup sugar gradually; mix until well blended. Add eggs, 1 at a time; beat at low speed until very smooth.
• Set a heat-proof bowl over a saucepan of boiling water. Break 3 bars of chocolate into pieces and place in the bowl; add 4 tablespoons cream and salt. Stir until melted, about 2 minutes.
• Pour chocolate into cream cheese mixture; blend well. Stir in sour cream and raspberry essence; beat until smooth. Pour into the prepared pan.
• Bake in the center of the preheated oven until set but still soft, about 45 minutes. Do not over bake; the cake will firm up when chilled. Turn off heat; leave cake in oven with door ajar for 45 minutes more. Remove cake from oven; refrigerate in the pan until firm, at least 12 hours.
• Remove cake from pan carefully; transfer to a serving plate. Top with a very thin layer of raspberry jam.
• Set a heat-proof bowl over a saucepan of boiling water. Break remaining 3 bars of chocolate into pieces and place in the bowl; add 3 tablespoons cream. Stir until melted, about 2 minutes. Pour the melted chocolate evenly over the cake. Arrange raspberries on top; refrigerate until set, about 30 minutes.

CHOCOLATE RASPBERRY CHEESECAKE PIE

Steps:

• Preheat oven to 350F(180C).
• With mixer, beat cream cheese until fluffy.
• Gradually add in sweetened condensed milk until smooth.
• Add egg, lemon juice, and vanilla extract; mix well.
• Arrange raspberries on bottom of pie crust that has been taken out of the "store" plate and placed in a glass one.
• Very slowly pour cheese mixture over fruit.
• Bake for 30-35 minutes or until center is almost set.
• Cool completely.
• Prepare Chocolate Glaze:.
• In small saucepan over low heat, melt chocolate squares with whipping cream.
• Cook and stir until thick and smooth.
• Remove from heat.
• Top cheesecake with chocolate glaze and chill.
• Garnish with raspberries &/or mint sprigs.