Raspberry Chocolate Cheesecake Recipe



Simple raspberry chocolate cheesecake recipe


Brownie Base:

  • 200 g dark chocolate
  • 200g room temperature butter
  • 200g sugar
  • 3 eggs
  • 120g flour


  • 600g room temperature cream cheese
  • 100g sugar
  • 2 tsp vanilla extract
  • 3 eggs

Raspberry Whipped Cream:

  • 2 DL heavy whipping cream
  • 1 tbsp sugar
  • 300g frozen and thawed raspberries


Take a 10″ cake pan and prep it with butter and parchment paper.

To make brownie base:

  • Melt the dark chocolate (I shamefully melted it in the microwave)
  • Mix together the room temperature butter with the sugar until creamy
  • Add one egg at a time to the mix, mixing well after each addition
  • Sift flour into the mix and finally add in the melted dark chocolate
  • Pour mix into prepared cake pan

To make the cheesecake:

  • Mix together the room temperature cream cheese with the sugar and vanilla extract
  • Carefully add in one egg at a time, mixing well after each addition
  • Carefully pour the batter of the cheesecake layer on top of the brownie layer in the pan.

Bake in the oven for 30 minutes at 338 F.

I open the oven door and let the cake cool down a little before removing it compleley. I then let it sit on the counter and reach room temperature before placing it in the fridge for at least 4 hours. I recommend letting it cool in the refrigerator overnight.

To make the raspberry whipped cream:

  • Whip together the heavy whipping cream with sugar
  • Add the thawed raspberries

Cover the cake in the raspberry cream and decorate with fresh raspberries or chocolate.



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