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Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake recipe

An indulgent cheesecake with a chocolate graham cracker crust, and a delicious filling using raspberry liqueur.



Filling and Topping


  1. Crust: Combine Graham cracker crumbs, sugar and cocoa powder. Stir in melted butter until well blended.
  2. Press mixture evenly into the bottom and about 1 1/2 inches up the side of a 9 1/2 to 10 inch spring form pan. Place pan in freezer while assembling the filling.
  3. Filling and Topping: Rinse raspberries and drain well. Place cap side down on paper toweling and set aside. Heat oven to 325 degrees F.
  4. Beat cream cheese in a large bowl with an electric mixer at low speed until smooth and creamy.
  5. Combine sugar, cocoa and cornstarch; then thoroughly blend into the cream cheese.
  6. Add eggs, one at a time, mixing to incorporate but taking care not to over-beat.
  7. Blend in raspberry liqueur.
  8. Pour about half of the batter into the prepared crust.
  9. Add 1 cup of fresh whole raspberries evenly over surface and cover with remaining batter. (Place remaining berries in refrigerator to use later as topping.)
  10. Bake for 1 hour 15 minutes or until just barely set in center.
  11. Remove from oven and let cool on a wire rack. While cake is still warm run a thin knife around the edge of the pan but do not remove the spring form side. Let cool completely.
  12. Place in a refrigerator and chill until cold throughout – at least 4 hours and preferably overnight.
  13. To serve: Remove sides of pan. Top with remaining berries and garnish with Chocolate curls. Use a vegetable peeler to shave chocolate curls over the top of the berries.

Recipe and photo credit: Challenge Dairy.


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