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slice of chocolate raspberry cheesecake with suggested garnish

Chocolate Raspberry Cheesecake

Kitchen Ready Betty
This chocolate raspberry cheesecake is a total showstopper that uses a pre-made crust shortcut to keep things stress-free. You'll love the velvety filling paired with fresh tart berries and a silky two-ingredient chocolate glaze!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 1 hour
Total Time 1 hour 55 minutes
Course Desserts
Cuisine American
Servings 8
Calories 417 kcal

Equipment

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Ingredients
  

For the raspberry cheesecake:

  • 8 ounces reduced fat cream cheese, softened I use Philadelphia brand
  • 1 (14 ounce) can sweetened condensed milk
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg at room temperature
  • 8 ounces fresh raspberries raspberries typically come in 6 oz. containers--we use a little extra for garnish
  • 1 (6 ounce) ready-made graham cracker crust

For the chocolate glaze:

  • ⅓ cup semisweet chocolate chips
  • ¼ cup heavy whipping cream

Instructions
 

  • Preheat your oven to 350 degrees.
  • In a large mixing bowl, beat the softened cream cheese with a hand mixer until fluffy.
  • Gradually beat in sweetened condensed milk until smooth. Stop the mixer as needed and scrape down the sides of the bowl with a rubber spatula.
  • Add lemon juice and vanilla; mix well. Then add the egg and mix until just combined.
  • Press 6 ounces (1 container) of raspberries firmly into bottom of crust.
  • Place the crust on a baking pan. Then slowly pour cheesecake mixture over raspberries.
  • Bake in your preheated 350 degree oven for 30-35 minutes or until center is almost set. Cool on wire cooling rack.
  • In a small saucepan, over low heat, melt chocolate chips with whipping cream. Stir until thickened and smooth.
  • Remove the pan from heat and carefully pour glaze over cooled cheesecake.
  • Chill the cake until glaze is set (usually 1-2 hours). Then slice and serve!

Notes

I find it helpful to buy 12 ounces of raspberries so there are extra in case some are mushy. They can also be used for garnish!
In a pinch, use bottled lemon juice instead of fresh, but fresh is recommended for better flavor.
Store the cheesecake in an airtight container and refrigerate for up to 5 days (the longer it sits, the soggier the crust will get).
 

Nutrition

Serving: 1 sliceCalories: 417kcalCarbohydrates: 51gProtein: 9gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 61mgSodium: 276mgPotassium: 385mgFiber: 3gSugar: 37gVitamin A: 442IUVitamin C: 11mgCalcium: 209mgIron: 1mg
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