Real Recipes From Real Home Cooks ®

double chocolate raspberry cheesecake

★★★★★ 1
a recipe by
Dietricha Durtschi
Jefferson City, MO

My whole family loves this recipe! It is decadent with a raspberry kick. It came in first place in a family reunion cheesecake bake-off we held one year. Quick, easy and wonderful.

★★★★★ 1
serves 16
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For double chocolate raspberry cheesecake

  • 24
    oreo cookies
  • 1/4 stick
    butter, melted
  • 4 pkg
    cream cheese
  • 1 c
    raspberries fresh or frozen, pureed
  • 1 lb
    special dark chocolate, melted
  • 1 c
    cane sugar
  • 1/2 c
    sour cream
  • 4 lg
  • 3 Tbsp
  • 1 c
    whipping cream
  • 3 Tbsp
  • 1 tsp
    vanilla extract
  • 1/4 c
    chocolate curls
  • 1/2 c

How To Make double chocolate raspberry cheesecake

  • 1
    For the crust: Crush Oreos and mix well with melted butter. Press onto bottom of 13x9 inch pan lined with foil.
  • 2
    Beat cream cheese, sour cream, sugar, and flour together. Add pureed raspberries. Mix well. Add chocolate; mix well.
  • 3
    Add eggs, 1 at a time, mixing on low after each until just blended. Pour over crust.
  • 4
    Place a pan of water in the rack below the cheesecake to prevent cracking. Bake at 325 degrees for 45 minutes to 1 hour until center is almost set. Do not overcook. Refrigerate 6 hours.
  • 5
    To serve: Beat together whipping cream, sugar, and vanilla until stiff peaks are formed. Place small dollop onto a square of cheesecake with chocolate curls and raspberries for garnish.

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