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Chocolate Swirl Raspberry Cheesecake

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This Chocolate Swirl Raspberry Cheesecake is decadent and delicious cheesecake. A biscuit layer filled with a creamy vanilla cheesecake and chocolate swirl cheesecake and topped with fresh seasonal raspberries. Perfect for after dinner desserts, afternoon tea or just for having a treat.

close up of the Chocolate Swirl Raspberry Cheesecake
Chocolate Swirl Raspberry Cheesecake

Yes, it is that time again, time to post a dessert! I am sure it has been at least several days.

You just cannot go wrong with cheesecake no matter what time of year it is. This particular cheesecake, topped with fresh raspberries, gives it that fresh summer feel. Make it for that special someone, yourself!

Notes About The Cheesecake

If you’re new to making cheesecakes, they are pretty straightforward and easy. I should point out that is is a baked cheesecake not a no bake cheesecake.

  • I used digestive biscuits for the base, but you can use whatever kind of cookies or biscuits you prefer. Graham crackers are a favourite of a lot of people.
  • Cheesecakes do take a while to cool. I usually let mine cool on the counter for a few hours. Then I wrap them and put them in the fridge until they set completely. They are best made the day before. But if making it the day your are serving it, do it early and have it set in the fridge for at least 4 hours before cutting it.

Happy cheesecake making!

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Chocolate Swirl Raspberry Cheesecake

Decadent and delicious sums up this baked chocolate cheesecake. Topped with fresh raspberries to give it a seasonal touch!
Course: Dessert
Cuisine: North American
Keyword: cake, chocolate, raspberries
Servings: 12
Calories: 436kcal
Author: Julia Pinney

Ingredients

Crust:

  • 1 ½ cup digestive biscuits crushed
  • 1/3 cup butter melted
  • ¼ cup white sugar

Filling:

  • 24 oz cream cheese 3 packs
  • ¾ cup white sugar
  • 3 large eggs
  • 2 tablespoons plain flour
  • ¼ cup whipping cream
  • 1 teaspoon vanilla extract
  • 3 oz dark chocolate melted

Topping:

  • 1 cup raspberries
  • Icing sugar for dusting

Instructions

  • Preheat oven to 3500 f and place rack in middle of the oven. Prepare a 9 inch round pan with removable sides. Grease and line the pan with parchment paper and set aside.
  • In a medium bowl, combine the digestive biscuits, sugar and melted butter. Sir until combined and then press into the prepared pan. Flatten the biscuit mixture out covering the bottom of the pan completely and about 2 inches up the sides of the pan. Set aside while you make your filling.
  • In double boiler, add the chocolate and simmer until melted and then remove from heat. Set aside while you make the cheesecake mixture.
  • In a large mixing bowl mix the cream cheese on high speed until smooth. Beat in sugar until well blended, about 2 minutes. Now add the eggs, one at a time until completely incorporated into the mixture. Add whipping cream, vanilla extract and the flour. Mix until combined.
  • Pour the cheesecake mixture into the prepared biscuit crust and smooth out to make sure it is even. Now with a table spoon, randomly spoon chocolate over the top of the cake so it is evenly spaced out over the top of the cake. With a sharp knife, make swirls through the top of the cake.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and place on a wire rack to cool. After about 10 minutes you can remove the sides from the pan and let completely cool on the wire rack. Once the cake is completely cooled off you can top with fresh raspberries and icing sugar. Goes well served with a spoonful of fresh whipping cream.
  • Can be stored in and airtight container in the refrigerator for up to a week.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Chocolate Swirl Raspberry Cheesecake
Amount Per Serving (1 slice)
Calories 436 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 18g113%
Cholesterol 129mg43%
Sodium 298mg13%
Potassium 179mg5%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 24g27%
Protein 7g14%
Vitamin A 1059IU21%
Vitamin C 3mg4%
Calcium 77mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on June 23rd, 2015
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