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Chocolate Raspberry Swirl Cheesecake

Prep Time:

20 Minutes

Cook Time:

1h 40

Serves:

10-12 Servings

About the Recipe

I think Cheesecake is one of my top favorite desserts. Anytime there is a cheesecake on the dessert menu, I have a hard time choosing anything else. In part, I love cheesecake because there are so many variations of it. This particular recipe is one of my all-time favorite flavor combinations- Raspberry and Chocolate Swirl Cheesecake with my favorite graham crust.

If you're a fan of creamy cheesecake, tart raspberries, and decadent chocolate, then this recipe is sure to be a hit. The combination of tangy raspberry puree and rich chocolate swirled through the creamy cheesecake filling creates a dessert that's as beautiful as it is delicious.

Not only is this dessert impressive to look at, but it's also surprisingly easy to make. With just a few simple steps, you can create a show-stopping dessert that's perfect for any occasion. So, let's get started on this delightful raspberry and chocolate swirl cheesecake recipe that will satisfy your sweet tooth in the most delicious way possible!

Ingredients

Crust:

1 1/2-2 cups Graham Cracker Crumbs (approx. 12 sheets)

1/4 cup Granulated Sugar

1/4 cup Brown Sugar

1/4 teaspoon Salt

1/2 cup Unsalted Butter (melted)


Cheesecake:

3 Packs of Creamcheese (2 bricks of 226g and one soft tub 340g)

3/4 cup Heavy Cream

3/4 cup Granulated Sugar

3 Eggs

1 tablespoon All-Purpose Flour

1 1/2 teaspoons Vanilla Extract

1/4 teaspoon Salt


Swirl:

1 1/2 cups Raspberries (fresh or frozen)

6 oz. Semi-Sweet Chocolate (melted)


Preparation

To begin, we will need to make the crust. This is one of my all time favorites to make because it is so easy and so versatile. I use it for many of my pies and cakes and it wins every single time. I like to use a spring form for my cheesecakes as it is deeper than regular pie plates and easier to release the cake from than a deep cake pan.


Preheat your oven to 325F.

Start by pulverzing the graham crackers in your food processor if you have one. If you don't you can also crush the graham crackers by putting them in a ziplock bag and using a rolling pin or cup to grind them down.

Add in the sugar, salt and melted butter and mix until you have the consistency of wet sand.

Put the crumbs into your pie dish and smush them down with the bottom of a glass or backside of a spoon until you have a nice flattened out pie crust. Remember to also have some crust up along the side edges.


Bake the crust for 10-12 minutes remove from the oven and let cool.



Next, let's make the filling.

Bring the oven temperature up to 350F.

In a large bowl with a hand mixer, or in your food processor, mix together the creamcheese and heavy cream until smooth.

Add in the sugar, flour, eggs and vanilla and mix some more until you have a creamy consistency with no lumps.

Pour your creamcheese mixture into your graham pie shell.



Next, melt your chocolate by placing it in a microwaveable bowl with a tablespoon or two of water. If you are using bakers chocolate, make sure to chop it up into smaller bits before microwaving it. It will help it melt faster.

Microwave the chocolate for 15-20 seconds at a time, stirring after each interval until the chocolate has melted.



In a small saucepan, heat up your raspberries until they become soft and squish them as you stir to help release the juices. Once soft, remove the raspberries from the heat.

Next, use a sieve to separate the seeds from the juice. Press the raspberry pulp through the sieve with the use of the back of a spoon. Get as much juice out of them as possible. Reserve the juice.



Next, pour both the melted chocolate and raspberry juice overtop the cheesecake. Use a knife or toothpick to swirl the two around into a nice pattern.

Do as much swirling as you like. At this point you could even add other toppings such as caramel, or lemon or other melted chocolates to make it your own.



Place your cheesecake, in its spring form, into a roasting tray filled half way with water. I like to wrap the bottom of my spring form in tin foil to ensure that the water does not leak into the pan.

Place the roasting try and cake into the oven and bake for 1h10 minutes until it is almost all set. The middle should still jiggle slightly. Turn the oven off and let the cake continue to cook for another 30 minutes or so until set.

Remove from the oven and let cool.

Do not remove it from the spring form until it is completely cooled! I learned this the hard way. You will be tempted, but do not do it. The crust will crumble and the cake won't look as pretty.

I like to make this cake a day in advance and leave it to chill overnight in the refrigerator.

Serve with fresh berries or whipped cream. Enjoy!





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