We celebrated our son’s Birthday in January, and being a cheese cake lover, he asked for a chocolate cheese cake with raspberries. I really liked the challenge and it was a perfect timing to try a new cheese cake recipe I had for a while. The recipe sounded different from the way I used to make cheesecakes, but it really was a great success. The texture of this cake is so creamy and silky, unlike any other cheesecake I had before – a true chocolate lover’s dream. Instead of graham crackers for the crust I used Milano Raspberry Cookies and then decorated the cake with fresh raspberries.
Silky Chocolate Cheesecake with Raspberry Cookie Crust
- 250 g (9 oz) Milano Raspberry Cookies (crushed)
- 113 g (1 stick) butter (melted)
- 500 g (1 lb) cream cheese
- 2 eggs
- 1/2 tsp vanilla extract
- 1 TBSP unsweetened cocoa (sifted)
- 100 g (1/2 cup) sugar
- 225 g (8 oz) semi-sweet chocolate (melted)
- 300 g (1 ½ cup) sour cream
- 45 g ( 3 TBSP) butter (melted)
- 22 cm (9 inch) spring-form cake pan
- Parchment paper (same size as the pan)
- Cover the cake pan with parchment paper. Crush the cookies to resemble small crumbs. Melt the butter and add into cookies. Mix thoroughly and press into the pan bottom and onto the sides (about 1 inch or 2.5 cm high). Place it in the fridge for about 30 minutes.
- Heat the oven to 180 C (350 F).
- While the crust is resting in the fridge, prepare the cheesecake mixture. First, beat the cream cheese until airy and fluffy, then add sugar, eggs, vanilla, cocoa until well incorporated.
- Melt the chocolate over a hot water pan. Turn the mixing speed to low and then add chocolate, sour cream and melted butter into the cheese cream mixture. Mixture will look really shiny and smooth.
- Pour the mixture into the crust and bake at 180 C (350 F) for about 45 minutes.
- Cool completely.
- Decorate with whipped cream, fresh raspberries and chocolate shavings.