Looking for a show-stopping dessert that’s perfect for any occasion? Look no further! Today, I’m excited to share with you my recipe for the best black raspberry cheesecake you’ve ever tasted. With its rich, creamy texture and the perfect balance of tangy and sweet, this cheesecake is sure to impress your family and friends. Plus, it’s easier to make than you might think!
Why You’ll Love This Recipe
- A perfect balance of tangy cream cheese and sweet black raspberries
- A creamy, smooth texture that’s hard to resist
- An impressive dessert that’s sure to be the star of any gathering
- Easy to follow steps that guarantee success
- Can be made ahead of time for convenience
Ingredients
To make this delicious black raspberry cheesecake, you’ll need the following ingredients:
- 1/3 cup semi-sweet chocolate chips, melted
- 1/4 cup unsalted butter, melted
- 1 1/4 cup chocolate wafer crumbs
- 2 lb. 9 oz. cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 1/2 cup flour
- 6 eggs
- 2 egg whites
- 17 oz. black raspberry preserves
- 2 1/2 cups fresh berries
- 1/2 cup sour cream
- 1 1/2 tbsp. sugar
- 1 1/2 tbsp. Chambord (black raspberry liquor)
- 2 tsp lemon juice
- 2 Tbsp cornstarch
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break down the process into simple steps:
1. Preparing the Crust:
Start by mixing the melted chocolate and butter with the chocolate wafer crumbs until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake at 350°F for 10 minutes. Let it cool completely before proceeding.
2. Making the Filling:
Beat the cream cheese until smooth, then gradually add the sugar, flour, and eggs. Mix in the heavy whipping cream, sour cream, Chambord, and lemon juice until well combined. Pour the filling over the cooled crust.
3. Baking the Cheesecake:
Bake the cheesecake at 325°F for 1 hour and 15 minutes. Avoid opening the oven door during baking to ensure it sets properly. Once done, let it cool in the oven with the door slightly open for 1 hour, then cool completely on a wire rack.
4. Preparing the Topping:
Mix the fresh berries with cornstarch and sugar, then spread over the cooled cheesecake. Drizzle with black raspberry preserves for an extra burst of flavor.
5. Serving the Cheesecake:
Once set, refrigerate the cheesecake for at least 4 hours before serving. Slice and enjoy!
Pro Tips for Making the Recipe
For the best results, make sure to use high-quality ingredients and avoid overmixing the batter. If you’re looking for more black raspberry inspiration, check out my recipes for wild black raspberry jam and homemade black raspberry jelly.
How to Serve
This cheesecake is delicious on its own, but you can also serve it with a side of fresh berries or a drizzle of chocolate sauce. For a lighter option, consider pairing it with a seedless black raspberry jam.
Make Ahead and Storage
The cheesecake can be made ahead of time and stored in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. Let it thaw in the refrigerator overnight before serving.
There you have it – a simple yet impressive black raspberry cheesecake recipe that’s perfect for any occasion. Give it a try and let me know what you think!
Black Raspberry Cheesecake Recipe
Ingredients
Method
- 1. Preparing the Crust: Mix melted chocolate and butter with crumbs, press into a springform pan, and bake at 350°F for 10 minutes.
- 2. Making the Filling: Beat cream cheese, sugar, and flour, then add eggs and egg whites until smooth. Stir in sour cream, Chambord, and lemon juice.
- 3. Baking the Cheesecake: Pour filling over the crust, bake at 325°F for 55-60 minutes, then cool in the oven with the door ajar.
- 4. Preparing the Topping: Spread black raspberry preserves over the cooled cheesecake, then top with fresh berries.
- 5. Serving the Cheesecake: Chill in the refrigerator for at least 4 hours before slicing and serving.
