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Raspberry Fudge Cheesecake Zoom

Raspberry Fudge Cheesecake Recipe


There may be no dessert flavors better paired than chocolate and raspberry. Watch our online video.
Makes: Cheesecake serves 12-14.
Skill Level: None

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Step 1

Preheat oven to 325°F. In medium bowl, combine chocolate wafer crumbs and 1/4 cup sugar. Stir in melted butter until completely combined. Press onto bottom and up sides of springform pan. Bake 8-10 minutes. Remove from oven and cool.

Step 2

Meanwhile, make fudge ganache, heat whipping cream in saucepan just to boiling point; do not boil. Remove from heat, add chocolate and stir until smooth and glossy. If mixture is too thick, add 1-2 tablespoons additional cream.

Step 3

In large bowl, beat cream cheese and remaining 1 cup sugar with electric mixer until light and fluffy. Beat in sour cream and eggs, one a time. Add vanilla and almond extracts; beat until smooth. Spread half the fudge ganache mixture onto crust. Sprinkle with fresh raspberries. (Set aside several for garnish.) Place pan on cookie sheet. Pour filling over raspberries. Place a small pan of water on bottom rack in oven; place cookie sheet with cheesecake on rack above

Step 4

Bake cheesecake 1-1/4 to 1-1/2 hours or until set. (Middle will still be jiggly.) Turn oven off; leave cheesecake in closed oven for 1 hour. Cool to room temperature then refrigerate at least 4 hours.

Step 5

Drizzle remaining ganache over cheesecake. Refrigerate an additional 15 minutes to set ganache before serving. Garnish with reserved fresh raspberries.

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chocolate wafers crumbs

1 cup chocolate wafers crumbs

granulated sugar,

1 1/4 cups granulated sugar, (divided)

butter,

3 tablespoons butter, (melted)

heavy whipping cream

1/2 cup heavy whipping cream

semi-sweet chocolate,

4 ounces semi-sweet chocolate, (chopped)

cream cheese,

3 packages (8 ounces each) cream cheese, (softened)

sour cream

3/4 cup sour cream

eggs

6 eggs

fresh raspberries

1 pint fresh raspberries

Tools

Products

9-inch Springform Pan

9-inch Springform Pan

Cookie Sheet

Cookie Sheet

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Raspberry Fudge Cheesecake is rated 3.5714285714285716 out of 5 by 7.
Rated 1 out of 5 by from This was the worst cheesecake I have ever made (and I have made quite a few)! I followed the recipe exactly so that wasn't the problem. It had no flavor, and the consistency was not creamy like a cheesecake should be. Not sure what the problem is, perhaps 6 eggs is just too many! We ended up throwing most of it away. If someone else says it tastes good, they must not know what a good cheesecake tastes like. What a waste of time and money!
Date published: 2013-12-30
Rated 5 out of 5 by from I've made this cheesecake twice before and it has turned out wonderfully and people love it! I suggest, for the fudge/ganache, make half of the recipe at the beginning to put in the bottom of the cheesecake, then make another full recipe, after the cheesecake has baked, to pour over the top. It's silly to make the full recipe, use half, then let the ganache sit for 2+ hours.
Date published: 2010-12-06
Rated 5 out of 5 by from great recipe that is a hit every time I make it. One thing I did a little different is I had forgotten the raspberries in the bottom the second time I made it and relized it as I was pouring in the batter so only filled halfway then added the raspberries in the middle and poured the rest of the batter and it was still a hit.
Date published: 2010-12-06
Rated 4 out of 5 by from I made this cheesecake only using a different cheesecake recipe but kept the raspberries and crust since my husband is allergic to sour cream. Came out wonderful! *Tip I always cover the bottom of the outside of my springform pan with tinfoil to prevent water seeping in.
Date published: 2010-12-05
Rated 1 out of 5 by from I followed the directions to the letter and this was a complete disaster! I knew that 6 eggs was going to be a bit much. This recipe needs to be reviewed. I am so disappointed, I was going to take this to a party with me this afternoon and now I can not. Unfortunate.
Date published: 2012-07-30
Rated 4 out of 5 by from This was my Mother's day cake to myself! Just follow the instructions exactly. It really works
Date published: 2011-05-15
Rated 5 out of 5 by from Beautiful addition to any meal
Date published: 2010-12-05
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