Chocolate Raspberry Cheesecake
This delicious layered chocolate raspberry cheesecake makes the perfect dessert for any occasion. The raspberry layer has a fresh raspberry puree that gives it a light pink tint and a boost of flavor from the raspberry extract. The chocolate layer has both melted semi-sweet chocolate and cocoa powder for richness.
This delicious layered chocolate raspberry cheesecake makes the perfect dessert for any occasion. The raspberry layer has a fresh raspberry puree that gives it a light pink tint and a boost of flavor from the raspberry extract. The chocolate layer has both melted semi-sweet chocolate and cocoa powder for richness.
- 4 eggs
- 1/2 cup heavy cream
- 2 tsp. vanilla extract
- 3/4 cup sour cream
- 20 chocolate sandwich cookies
- 5 t. butter (melted)
- 3 8 oz. bricks cream cheese room temperature
- 1 3/4 cups granulated sugar
- 1/2 cup raspberry puree
- 1 1/2 tsp. raspberry extract
- 1/2 cup semi-sweet chocolate chips (melted)
- 3 t. unsweetened cocoa powder
- 3/4 cup milk chocolate chips or semi-sweet chocolate chip
- 1 pint fresh raspberries
- Carbohydrate 1252.81131699015 g
- Cholesterol 308.546250146519 mg
- Fat 434.139920719614 g
- Fiber 62.86295371342 g
- Protein 124.361539998531 g
- Saturated Fat 167.557562070987 g
- Serving Size 1 1 recipe (2909g)
- Sodium 9255.26122734118 mg
- Sugar 1189.94836327673 g
- Trans Fat 32.1850272965788 g
- Calories 9162 calories
Step-by-step
- Ingredients : 4 eggs, 1/2 cup heavy cream, 2 tsp. vanilla extract, 3/4 cup sour cream, 20 chocolate sandwich cookies, 5 t. butter (melted), 3 8 oz. bricks cream cheese room temperature, 1 3/4 cups granulated sugar, 1/2 cup raspberry puree, 1 1/2 tsp. raspberry extract, 1/2 cup semi-sweet chocolate chips (melted), 3 t. unsweetened cocoa powder, 3/4 cup milk chocolate chips or semi-sweet chocolate chip, 1 pint fresh raspberries
A standard New York cheesecake relies on plain dense dairy without competing aromatic profiles. This dual-flavor version divides the batter to incorporate both fruit puree and cocoa solids. Splitting a single batch prevents waste by utilizing bulk cream cheese efficiently across two distinct flavor profiles.
Cream cheese must reach 65 degrees Fahrenheit before mixing to avoid lumps in the batter. Cold blocks trap air and create pockets that ruin the smooth texture. Substitute sour cream with plain Greek yogurt at a one-to-one ratio if budget constraints require using dairy already on hand. Yogurt introduces higher protein and slightly less fat, which marginally firms the final crumb. Semi-sweet chocolate chips can replace milk chocolate without altering structural integrity, though sweetness levels will shift downward. Cocoa powder requires thorough sifting into the fat phase to prevent bitter dry pockets from forming during baking.
Baking twin flavor components demands strict adherence to temperature management. Water baths prevent surface cracking by stabilizing oven heat around 325 degrees Fahrenheit. Chill the finished dessert for at least four hours before slicing to allow the starches and fats to set fully. Store leftovers in an airtight container for up to four days.
