Chocolate Raspberry Cheesecake
Valentine’s Day is a controversial holiday. Some people love to love all the love and others think it is an annoying holiday to remind you just how single you are. Either way, it’s a great day for chocolate. And dessert. And loving yourself by eating dessert. This chocolate raspberry cheesecake is one I’ve made for many occasions, but the pretty white and pink inside make it a perfect Valentine’s Day or “Love Yourself and Eat Dessert Day” treat.
Cheesecake Challenge
Cheesecake is often regarded as a “difficult” dessert. The fatal error for a cheesecake is often the CRACK on the top after baking. No one wants to see a giant crater in your cheesecake. So here’s my solution…make a cheesecake that has a topping so no one will ever see your giant crack! Win win. Let me convince you with a few more facts to ease your mind-
- This cheesecake is almost like a pie because it is created in a pie dish and isn’t very deep. The mixture is very liquid-y and would not fare well in a traditional cheesecake pan.
- You can make this with a store bought pie crust if you want but I always feel a homemade crust really brings it to the next level.
- Fresh or frozen raspberries will work but personally I prefer the frozen because I can crumble them up a bit more (as you can see in the picture below).
- Any good cheesecake recipe uses BOTH vanilla extract and lemon juice so if you’re looking for a future recipe keep that in mind! (Unless of course it is a chocolate cheesecake, then lemon would be nasty).
How to succeed
With an electric mixer, combine the cream cheese and condensed milk. Add the egg and mix well before adding the vanilla and lemon juice. You’ve already finished have of the recipe!
Tap the bowl to remove the air bubbles and set aside.
In your prepared pie pan arrange the raspberries. They will come to the top more during baking.
Pour the cheesecake mixture over the raspberries. Try to submerge the raspberries as much as possible. Bake at 350 for about 30 minutes and let cool completely.
To make the chocolate, just melt with the cream and pour over the cheesecake. This should set in the fridge overnight. That’s it! So easy and so pretty.
Leave a comment to let us know you’ve tried it and what you think! Happy Valentine’s Day…if that’s your thing.
Chocolate Raspberry Cheesecake
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/2 stick butter
- 1/4 cup sugar
Cheesecake
- 1 cup frozen raspberries
- 8 oz cream cheese
- 1 14 oz can sweetened condensed milk
- 1 egg
- 3 tbsp lemon juice
- 1 tbsp vanilla
Chocolate Topping
- 2 oz dark chocolate
- 1/4 cup heavy cream
Instructions
Crust
- Preheat the oven to 350 degrees F.
- Melt butter in a microwave safe bowl.
- Mix in graham cracker crumbs and sugar.
- Press evenly into a 9 inch pie plate and up the sides. 5. Bake for 8-10 minutes. Let cool.
Cheesecake
- In a medium bowl with an electric mixer, beat together the cream cheese and sweetened condensed milk until combined.
- Add the egg and beat until combined.
- Add the lemon juice and vanilla and beat until just combined.
- Tap the bowl on the counter several times to release any air bubbles created while mixing.
- Arrange the raspberries on top of your cooled pie crust, breaking up any chunks.
- Pour the cheesecake mixture over the raspberries. Some will float to the top just make sure they aren’t peaking out of the mixture.
- Bake for 28-32 minutes until set.
- Cool completely.
Topping
- Slowly microwave or use the stove top to melt the chocolate and heavy cream.
- Pour the chocolate onto the cheesecake and let set in the refrigerator overnight.
Video
@twofriendlyhosts Chocolate Raspberry Cheesecake #valentinesday #dessert #fyp #yum #eatdessertfirst #delish
♬ At My Worst – Pink Sweat$
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