Raspberry and Dark Chocolate Cheesecake

The final component of my Saint Valentine’s Day dinner, and possibly the foremost important part, is dessert and it is the perfect time to travel for something a bit more decadent! I’m a giant fan of cheesecake and initially i assumed a pink strawberry cheesecake was the thanks to go, then again i believed I had to incorporate chocolate somehow. A chocolate cheesecake with strawberry would are good, but I liked chocolate better and thought that semi-sweet chocolate is even better with raspberries, and that is after I got my final idea for this chocolate cheesecake with raspberry. I did very simple things by making a classic cheesecake, on the other hand I hid a layer of bittersweet chocolate and fresh raspberries within the middle for a February 14 surprise. you’ll be able to get a good bigger dose of chocolate by serving the raspberry cheesecake with sauce.

Raspberry and Dark Chocolate Cheesecake

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 6

A cheesecake with a hidden surprise of raspberries and dark chocolate!


  • 2 cups graham cracker crumbs (gluten-free for gluten-free)
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup raspberries
  • 2 ounces dark chocolate, melted


  1. Mix the graham cracker crumbs, sugar, and butter and press into the bottom and up 1 inch along the sides of a 9-inch springform pan.
  2. Beat the cream cheese until smooth and then beat in the sugar followed by the eggs, one at a time, the sour cream and the vanilla extract.
  3. Pour 1/4 of the mixture into the springform pan, sprinkle on the raspberries, drizzle with chocolate and cover with the remaining cheese mixture.
  4. Double wrap the bottom of the spring-form pan with foil, place it in an oven-safe pan and pour recently boiled water into the pan so that it goes one inch up the foil wrapping.
  5. Bake in a preheated 350F/180C oven until there is just a small wobble in the middle when shaken, about an hour.
  6. Let cool, remove the foil, cover in plastic, and place in the fridge overnight.
  7. Serve garnished with fresh raspberries and chocolate drizzle.
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