The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This Raspberry Swirl Cheesecake with Chocolate Crust is the perfect blend of creamy, tangy, and chocolatey goodness! 🍰🍫 Imagine a velvety cheesecake filling infused with fresh raspberry swirls, all resting on a rich chocolate cookie crust. It’s the perfect dessert for any celebration or special occasion. Not only does it look beautiful, but the flavor combination of tart raspberries and smooth chocolate is irresistible. Whether you’re a cheesecake fan or just love indulgent desserts, this recipe is sure to impress!
Raspberry Swirl Cheesecake with Chocolate Crust 🍰🍫
Course: CakeCuisine: AmericanDifficulty: MediumServings
12
servingsPrep time
25
minutesCooking/ Cooling Time
1
minutecalories per serving
450
kcalIngredients
- For the Chocolate Crust:
2 cups chocolate wafer cookies, crushed 🍫
1/4 cup unsalted butter, melted 🧈
- For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
2 tablespoons flour
- For the Raspberry Swirl:
1/2 cup fresh or frozen raspberries
2 tablespoons sugar
1 tablespoon lemon juice 🍋
Directions
- Make the Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the crushed chocolate wafer cookies with melted butter. Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes and set aside.
- Prepare the Raspberry Swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens. Strain through a fine mesh sieve to remove seeds and let cool.
- Mix the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, and flour until fully incorporated.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled chocolate crust. Drop small spoonfuls of the raspberry sauce on top of the cheesecake and use a toothpick to swirl it around, creating a marbled effect.
- Bake: Bake the cheesecake for 50-60 minutes or until the center is slightly jiggly but set. Turn off the oven and let the cheesecake cool with the door slightly open for an hour. Refrigerate for at least 4 hours before serving.
Notes
- Ensure all cheesecake ingredients are at room temperature to avoid lumps.
- For a smooth cut, dip your knife in warm water before slicing.
- If you don’t have chocolate wafer cookies, you can use Oreo cookies for the crust.
This Raspberry Swirl Cheesecake with Chocolate Crust is a dessert that’s both visually stunning and incredibly delicious! 🍰🍫 The contrast of rich, creamy cheesecake, vibrant raspberry swirls, and a crunchy chocolate base makes it an absolute showstopper. Perfect for any occasion, this cheesecake is sure to be a hit with anyone who takes a bite!
