Chocolate and Raspberry Cheesecake
Something for a sweet tooth?

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Chocolate and Raspberry Cheesecake

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Adjust Servings:
For the cookie bottom:
75 g Butter
75 g Chocolate mixed dark and milk chocolate
150 g Plain flour
2 tbsp Cocoa powder
1/4 tsp Salt
1/4 tsp Baking soda
115 g Muscavado sugar
1/4 tsp Vanilla sugar
1 Egg
For the filling:
200 g Dark chocolate
200 g Milk chocolate
300 g Cream cheese
45 g Crystal sugar
2 1/2 tbsp Coffee
350 ml Cream
200 g Raspberries


  • For the cookie bottom:

  • For the filling:



Who doesn’t love cheesecake? This chocolate raspberry version makes a really indulgent dessert. Simple to make with a rich chocolate flavour. The bottom of the cheesecake resembles a huge chocolate chip cookie. Can’t get any better than that.

Preheat the oven to 160°C. Grease a spring form with a diameter of 18 cm. Melt the butter and let it cool. Chop the chocolate.

Mix the flour, cocoa powder, salt and baking soda in a large bowl. Add the egg and mix everything well. Mix the melted butter, sugar and vanilla in another bowl. Sift the flour mixture over the bowl, add the chopped chocolate and work it until it becomes a smooth dough.

Cover the bottom of the spring form with the dough and bake in the oven for 20-25 minutes. Let it cool.

For the cream cheese filling: start by chopping the chocolate and melt it in a double broiler. Let it cool slightly.

Beat the cream cheese, sugar and coffee until creamy. Add the melted chocolate and mix until it comes together as a smooth batter.

Beat the cream until stiff and fold it into the batter. Pour the batter on the cookie bottom. Smooth it out with a spoon or spatula, cover with cling film and let it set in the fridge for up to 6 hours. Preferably the whole night. The filling has to be firm.

Remove the cheese cake from the fridge. Heating the outside of the spring form a little with your hands makes it easier to remove it from the spring form. Decorate with the raspberries and some powder sugar.

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