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Black Raspberry Cheesecake Recipe

A rich and creamy cheesecake with a chocolate crust, layered with black raspberry preserves and fresh berries for a delightful dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 3500
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1/3 cup semi-sweet chocolate chips melted
  • 1/4 cup unsalted butter melted
  • 1 1/4 cup chocolate wafer crumbs
Filling Ingredients
  • 2 lb. 9 oz. lb. cream cheese softened
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1/2 cup flour
  • 6 eggs
  • 2 egg whites
Topping Ingredients
  • 17 oz. 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
Other

Method
 

  1. 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. 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. 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. 4. Preparing the Topping: Spread black raspberry preserves over the cooled cheesecake, then top with fresh berries.
  5. 5. Serving the Cheesecake: Chill in the refrigerator for at least 4 hours before slicing and serving.

Notes

For the best flavor, use high-quality chocolate and fresh berries. Let the cheesecake cool completely before refrigerating to prevent cracking.