Berry Chocolate Cheesecake (Print Version)
# Ingredients:
→ For the Base
01 -
1 ½ cups crushed graham crackers
02 -
¼ cup white sugar
03 -
6 tablespoons melted unsalted butter
04 -
1 tablespoon cocoa powder (if you want)
→ For the Chocolate Cheese Mixture
05 -
2 pounds (32 oz) softened cream cheese
06 -
1 ¼ cups white sugar
07 -
4 large eggs
08 -
1 teaspoon vanilla flavoring
09 -
8 oz melted and cooled semi-sweet chocolate
10 -
½ cup sour cream
→ For the Berry Topping
11 -
1 ½ cups raspberries
12 -
¼ cup white sugar
13 -
1 tablespoon fresh lemon juice
14 -
1 teaspoon cornstarch (if you want)
→ For Topping
15 -
Extra raspberries
16 -
Chocolate bits or curls
17 -
Whipped cream
# Instructions:
01 -
Heat your oven to 165°C. Grease a 23 cm springform pan or put parchment paper in it. Mix graham cracker bits, sugar, melted butter, and cocoa powder in a bowl until it looks like damp sand. Push it down hard on the pan bottom. Bake it for 8-10 minutes till it's golden. Take it out and let it cool down.
02 -
Beat the soft cream cheese and sugar with a mixer until it's smooth. Add eggs one by one, mixing well each time. Keep scraping the bowl sides. Mix in vanilla, then slowly add the cooled melted chocolate. Gently fold in sour cream till it's all mixed up. Pour this mix onto your cooled base and smooth the top flat.
03 -
Put it in your hot oven for 55-60 minutes. The sides should look done but the middle should wobble a bit. Switch off the oven, open the door a crack, and leave the cake in there for an hour. This stops cracks from forming. Take it out and let it cool completely.
04 -
Put raspberries, sugar, lemon juice, and cornstarch (if using) in a small pot. Cook on medium heat for 5-7 minutes, stirring now and then, until berries break down and it gets thick. Take it off the heat and cool it down. You can strain out seeds if you want it smoother.
05 -
After the cake cools, spread the berry mix all over the top. Cover it with plastic wrap and put it in the fridge for at least 3 hours, but overnight works better. This helps it set right and tastes better too.
06 -
When you're ready to eat, take the cake out of the pan carefully. Put fresh raspberries, chocolate bits, and whipped cream on top. Cut it with a sharp knife dipped in hot water and wiped clean between slices for neat pieces.
# Notes:
01 -
Your cheese mixture will be creamier if all cold stuff is room temperature before you start mixing.
02 -
To avoid cracks, try putting the wrapped pan in a bigger pan with hot water while baking.
03 -
If you store it right, this cake stays good in the fridge for up to 5 days.