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Chocolate Cheesecake with Raspberry Sauce

Name: Chocolate Cheesecake with Raspberry Sauce
Prep time: 45 min
Cook time: 85 min
Total time: 670 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups chocolate wafer cookie crumbs; 5.0 tbsp unsalted butter, melted; 8.0 oz dark chocolate (60 to 70%), chopped; 24.0 oz cream cheese, softened; 1.0 cup granulated sugar; 3.0 tbsp Dutch-process cocoa powder; 0.25 tsp fine sea salt; 0.75 cup sour cream; 3.0 large eggs; 2.0 tsp pure vanilla extract; 2.0 cups raspberries, fresh or frozen; 0.333 cup granulated sugar; 1.0 tbsp fresh lemon juice; 2.0 cups fresh raspberries; 1.0 tbsp powdered sugar; 1.0 tsp pure vanilla extract

A deep chocolate cheesecake on a chocolate cookie crust, with raspberry sauce and fresh raspberries. Rich enough that a thin slice is plenty.

Make it your own in the Dessert Builder

What it's made of

CheesecakeChocolate Cheesecake

SauceRaspberry Coulis for Pie

CrunchFresh Raspberry Finish

Makes 12 servings Active 2 hr 10 minChill or rest 9 hr 0 minParts 3

Contains milk, egg, wheat, soy (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this cheesecake and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

Chocolate CheesecakeCheesecake · makes 12 slices

1.5 cupschocolate wafer cookie crumbs (170.0 g)
5.0 tbspunsalted butter, melted (70.0 g)
8.0 ozdark chocolate (60 to 70%), chopped (225.0 g)
24.0 ozcream cheese, softened (680.0 g)
1.0 cupgranulated sugar (200.0 g)
3.0 tbspDutch-process cocoa powder (16.0 g)
0.25 tspfine sea salt (1.5 g)
0.75 cupsour cream (180.0 g)
3.0 large eggs (150.0 g)
2.0 tsppure vanilla extract (10.0 ml)

Raspberry Coulis for PieSauce · makes 8 servings

2.0 cupsraspberries, fresh or frozen (250.0 g)
0.333 cupgranulated sugar (67.0 g)
1.0 tbspfresh lemon juice (15.0 ml)

Fresh Raspberry FinishCrunch · makes 12 servings

2.0 cupsfresh raspberries (250.0 g)
1.0 tbsppowdered sugar (8.0 g)
1.0 tsppure vanilla extract (5.0 ml)

Method

1. Chocolate Cheesecakefull recipe

Heat the oven to 350°F (175°C). Mix the crumbs and butter, press into the bottom of a 9-inch springform pan, bake 10 minutes and cool. Wrap the pan in foil. Melt the chocolate and cool to lukewarm.
Lower the oven to 325°F (165°C). Beat the cream cheese smooth, beat in the sugar, cocoa and salt, then the sour cream and melted chocolate.
Add the eggs one at a time on low, then the vanilla.
Pour the filling over the crust. Set the pan in a roasting pan and add hot water halfway up the sides. Bake at 325°F (165°C) for 65 to 75 minutes until the edges are set and the center 2 inches wobble like gelatin (150°F, 65°C, in the center).
Turn the oven off, crack the door and leave the cheesecake 1 hour. Lift out of the water, run a thin knife around the edge and cool to room temperature, then refrigerate at least 8 hours.

2. Raspberry Coulis for Piefull recipe

Cook the raspberries, sugar, and lemon juice over medium heat, stirring, until the fruit releases its juice and the sauce thickens slightly, 6 to 10 minutes.
Blend until smooth and press through a fine-mesh sieve.
Cool, then spoon over slices of pie.

3. Fresh Raspberry Finishfull recipe

Check the raspberries and set aside any soft ones; do not rinse unless you must, and then dry them well.
Brush the top of the dessert with the vanilla so the berries have something to hold to.
Set the raspberries hollow-side down in rows or rings, touching, to cover the top.
Dust with powdered sugar through a fine sieve just before serving.

4. Put it together

Make the Chocolate Cheesecake and chill it overnight; a cheesecake slices cleanly only when fully cold.
Make the Raspberry Coulis for Pie the day you serve.
Scatter the Fresh Raspberry Finish over the top just before serving so it stays crisp.
Pass the Raspberry Coulis for Pie at the table.