Chocolate Swirl Cheesecake With Raspberry Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (163°C) and grease a 9-inch (23 cm) springform pan.
• STEP 2.In a medium bowl, combine the crushed chocolate cookies and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
• STEP 3.In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and cocoa powder, and mix until well combined.
• STEP 4.Add the eggs, one at a time, beating well after each addition. Pour half of the cream cheese mixture over the crust in the pan.
• STEP 5.Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth. Pour the melted chocolate over the cream cheese mixture in the pan.
• STEP 6.Pour the remaining cream cheese mixture over the chocolate layer. Use a knife to gently swirl the chocolate and cream cheese together to create a marbled effect.
• STEP 7.Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set and the edges are slightly golden.
• STEP 8.Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan.
• STEP 9.Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight before serving.
• STEP 10.To make the raspberry sauce, combine the raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down and the sauce thickens.
• STEP 11.Remove from heat and strain the sauce to remove any seeds. Let the sauce cool before serving.
• STEP 12.Serve the chocolate swirl cheesecake with a drizzle of raspberry sauce on top. Enjoy!

Cooking Tips

• Make sure to use full-fat cream cheese for the best texture and flavor.
• To create a neat swirl effect, use a toothpick or skewer to gently drag the chocolate through the cream cheese mixture.
• For a smoother raspberry sauce, you can blend it in a blender or food processor after straining.

Storage and Serving

• Store the cheesecake in the refrigerator, covered, for up to 5 days.
• Serve chilled for the best taste and texture.
• Garnish with fresh raspberries and mint leaves for an extra touch of elegance.