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Chocolate Raspberry Cheesecake

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Chocolate raspberry cheesecake is the perfect choice for a stay-at-home dessert-only date night. Who wants to go trekking out into the snow on Valentine’s Day, anyway?

Hello! I’m one of Camille’s new contributors. My name is Chelsey and I run Budget Girl, a blog about learning how to do stuff on your own (though admittedly, I spend most of my time talking about food). I live in Atlanta, GA with my husband and two cats. I love to knit and play board games with my husband. I’m also learning embroidery, so maybe you’ll be hearing about that in the near future. 😛 I’m so excited to be writing for Growing Up Gabel! So let’s get started. 🙂

 

For the first three and a half years of our marriage, my husband was in grad school and we were basically living off of his stipend. We didn’t have much money. Which means that even if we had wanted to, going out for Valentine’s Day–or any day, for that matter–wasn’t something we could really afford. So we got really good at coming up with stay-at-home date nights. (In fact, I listed them in my Date Night Jar post.)

We’re also huge homebodies. So a “dessert only” dinner with a movie is right up our alley. Of course, what I love about Valentine’s Day is all the red (my favorite color!), so I had to find a way of incorporating red into my dessert. But one day I was at Kroger and I stumbled upon this chocolate raspberry wine from ChocoVine that was just perfect. What goes better with raspberries than chocolate? I dare you to think of something.

 

If you can’t find the chocolate wine, raspberry liqueur (Chambord or schnapps, for example) will work, as well.

The wine has the consistency of chocolate milk–in fact, that’s kind of what it tastes like. It’s not much like a wine. So if you don’t drink, you can substitute the wine with chocolate/raspberry syrup or regular chocolate milk.

 

For the crust, I used chocolate raspberry Milano cookies, because I LOVE using cookies in my cheesecake crusts. I think it gives the dish more pizzazz than an ordinary graham cracker crust. Plus it’s fun to eat any cookies that are leftover. (Speaking of which, I used a whole bag of Milanos minus 2. I had to be sure they would work as a crust! 😉 )

The recipe calls for a food processor to pulse the cookies into crumbs. However, I hate digging out my food processor for small things like that, so I just used the flat side of my meat tenderizer to pulverize them. It was actually quite therapeutic.

 

I would recommend either making this cake a couple days ahead of time, if you’re planning it for something. It takes quite a while to make (what with all the setting it needs to do). I started it late in the evening and it took me about 2 days to finish. If I had started earlier and made the ganache while the cake was setting, I would have finished it that day. So keep that in mind.

My husband was quite impressed with this. Mostly he just kept saying, “It’s ensconced!” (Seriously, he just kept saying it over and over again.) This is one dessert where a nice presentation isn’t too difficult to achieve, but is still pretty impressive. Honestly, even I can’t believe how pretty it is. I’m terrible at decorating desserts.

But if you think it looks nice, wait until you taste it. The cheesecake is SO smooth. Everything about it is heavenly. I mean, it’s covered in chocolate, so you can probably imagine. 😛 My husband wants to take the rest to work so he can impress his co-workers, but I highly doubt it will survive this house that long.

Yield: 12

Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake

Ingredients

Crust

  • 1/2 cup (1 stick) unsalted butter
  • 1 package chocolate raspberry Milano cookies
  • 1 cup all-purpose flour
  • 1/4 cup graham cracker crumbs

Cheesecake Filling

  • 1 (8-oz) package cream cheese, softened
  • 2/3 cup sugar
  • 1 tbsp all-purpose flour
  • 1/4 tsp salt
  • 1 cup milk chocolate chips, divided
  • 2 tbsps unsweetened cocoa powder
  • 2 eggs
  • 1 tbsp chocolate raspberry wine or raspberry liquor (non-alcoholic alternatives: chocolate milk or chocolate/raspberry syrup)
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp vanilla extract

Ganache:

  • 1 cup heavy whipping cream
  • 1/2 cup dark or milk chocolate chips
  • 2 tbsps chocolate raspberry wine or raspberry liquor (non-alcoholic alternatives: chocolate milk or chocolate/raspberry syrup)
  • fresh raspberries and chocolate syrup, for topping

Instructions

  2. Preheat oven to 350°F. In a food processor, pulse the Milano cookies into crumbs. Combine the cookie crumbs with the flour and graham crackers in a medium-sized bowl. Melt 1/2 cup of butter and stir it into the crumb mixture until well-combined. Spread the crumbs over the bottom and up the sides of a 10-inch springform pan. Place the pan in the oven and bake for 15 minutes, or until the the crust is set. Raise the oven temperature to 375°F.
  3. Divide the 1 cup of chocolate chips into two 1/2 cups. In a medium-sized bowl, beat together the cream cheese, sugar, 1 tablespoon of flour, and salt. Melt 1/2 cup of chocolate chips and add it to the cream cheese mixture. Add the eggs, sour cream, vanilla extract, and raspberry liquor and blend until well-combined. Fold in the remaining 1/2 cup of chocolate chips.
  4. Pour the cream cheese filling into the prepared crust. Bake at 375°F for 10 minutes and then reduce the heat to 200°F. Bake for 30-40 minutes, or until the edges of the filling are set and the center jiggles a little.
  5. Let the cheesecake cool on a wire rack for 20 minutes and then refrigerate it for at least 4 hours to become firm.
  6. In a small saucepan, bring 1 cup of heavy cream to a simmer. As soon as it begins to simmer, remove it from the heat. Add the chocolate chips and raspberry liquor and whisk until the chocolate is melted and the liquid is completely smooth. Refrigerate until thickened, stirring occasionally to break up the film that will form on top as it cools. Once the ganache is thick, spread it over the cheesecake and chill until it sets.
  7. Drizzle with chocolate syrup, top with raspberries, and serve.
© Camille @ Growing Up Gabel

 

Reader Interactions

Comments

  2. Miz Helen says

    Your Chocolate Raspberry Cheesecake is just beautiful and would be delicious. Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
    Miz Helen

    Reply

  3. Ai @Ai made it for you says

    Your cheesecake looks so smooth and divine! I love the combination of chocolate and raspberries (I put them in my blondies for Valentine’s Day😋) Just a reminder, don’t forget to add links to this week’s Fiesta Friday post, as well as Petra’s blog and my blog so you can be considered for features next week!😉 Thanks for sharing! Happy Fiesta Friday!!🎉

    Reply

  5. Emily says

    I’d be totally fine with staying in on Valentine’s Day and devouring this cheesecake 😛 It looks amazing! Thanks for linking up with Merry Monday this week.

    Reply

  11. Theresa says

    This looks amazing! I love the combo of chocolate & raspberries. Thanks for sharing it at the Inspiration Spotlight party. Pinned & shared. See you again soon.

    Reply

  13. Lou Lou Girls says

    Hello fabulous! I’m stopping by to let you know that your incredible cheesecake will be featured at our party tonight! Woo Hoo! Pinned and tweeted. Thanks for sharing this with us and we hope to see you tonight at the party! Lou Lou Girls

    Reply

  14. swayam says

    I think i just floated to chocolatey heaven, my fave place to be by the way 😛
    This looks sensational! I love using leftover cookie for crust too..esp those broken off bits always lying in the bottom of the jar! Thanks for joining us at #SaucySaturdays . Pinned!

    Reply

  16. Heather says

    Thank you Camille for linking up this delicious Chocolate Raspberry Cheesecake (it’s really beautiful!) at the Creative Muster Party and hope you’ll stop by this Tuesday at 6 pm EST to party with us again! This post has been shared on Google+ with my followers. 🙂

    Heather
    MySweetMission.net

    Reply

  17. Audrey says

    Oh, Camille, this looks so luscious. Thanks for sharing on the Creative K Kids Tasty Tuesdays Linky Party. I hope you will join us again next week.

    Reply

  18. Karren Haller says

    Oooo looks yummy!! I saw your recipe in a linky party and had to come take a better look!!

    I would love to have you stop by and share on my Friday Features Linky Party. Hope to see you there!
    Hope you have a great weekend!
    Karren
    Oh My Heartsie Girl

    Reply

  19. Lou Lou Girls says

    This looks so good! Pinned and tweeted. Thanks for coming to our party and sharing such an amazing masterpiece! I hope to see you next Monday @7 because we love to party with you! Happy Thursday! Lou Lou Girls

    Reply

  21. Laurie says

    This looks incredible! Thank you for sharing your amazing recipes with us each week at SnickedoodleSunday! Pinned and tweeted 🙂
    ~Laurie

    Reply

  25. Karren Haller says

    Oh My Goodness, this looks wonderful!!!

    Thank you for stopping by​ to share your lovely post this week on Friday Features.

    Wishing you a great week!
    Karren@Oh My Heartsie Girl

    Reply

  27. Dini says

    This is just perfect for me!! I am drooling just looking at it! Wish I had a piece of it infront of me right now (for breakfast!) Stopping by from SITS 🙂

    Reply

  29. Lysa says

    WOW! This is a beautiful dessert and sounds absolutely delish! Thank you for linking up to the Oh My Heartsie Girls Wordless Wednesday Linky Party!

    Wishing you a fabulous week!

    Much love,
    Lysa xx
    Welcome to My Circus
    Co-Host OMHGWW

    Reply

  33. Christie says

    This cheesecake is so beautiful! It’s been pinned! Thanks for sharing at Totally Terrific Tuesday! I hope you stop by tonight at 10pm to link up your recent posts!

    Reply

  34. Heather says

    Hi Camille. Thanks for linking up your delicious looking Chocolate Raspberry Cheesecake to Fluster’s Creative Muster Party, it looks great!

    Have a sweet weekend.
    Heather
    MySweetMission.net

    Reply

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