Chocolate -Raspberry Cheesecake

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Another AWESOME cheesecake I get rave reviews from. I clipped this recipe from a Better Homes & Gardens magazine and I love it--worth the effort. I prefer to use the fresh raspberries and I sometimes drizzle additional melted chocolate on top. The two layer effect makes for a nice presentation. SO YUMMY!

Ingredients Nutrition


  1. For the crust, combine graham crumbs & powdered sugar; stir in melted butter.
  2. Press onto the bottom and 2 inches up the sides of a 9-inch springform pan; set aside.
  3. In a bowl, stir together 1 cup of the raspberries with the granulated sugar; set aside.
  4. For the filling, beat the cream cheese and condensed milk until combined, add eggs & vanilla; beat just until combined.
  5. Divide batter in half.
  6. Stir melted chocolate into half of the batter.
  7. Pour chocolate batter into the prepared pan.
  8. Stir the raspberry-sugar mixture into the remaining half of batter.
  9. Spoon this batter over the chocolate batter.
  10. Place on shallow baking pan.
  11. Bake at 350°F for 50-60 minutes or until center appears nearly set when shaken (only seems to take about 45 minutes in my oven). Cool in pan on wire rack for 15 minutes.
  12. Loosen crust from sides of pan,cool cake completely.
  13. Cover and chill at least 4 hours.
  14. Serve with remaining raspberries, whip cream if desired.


Most Helpful

I made this for my friends for a dinner. It turned out so perfect and delicious! I've not had a lot of luck with cheesecakes in the past so I was thrilled with the result. I took a bunch of photos. The 2 layers are elegant and dramatic. Fabulous taste. An excellent recipe.

cfulton29 February 12, 2008

Loved it! I made it for a baby shower and it was a huge hit. I used a springform pan with the bottom wrapped in aluminium foil in a water bath. Took nearly 60 minutes and turned out beautifully. Two very distinct layers and a nice high cheesecake. I used strawberries instead of raspberries, I can hardly wait to make it again. Thank you for the recipe!

Chef Karen #2 March 28, 2011

Great recipe!! Tastes good on it's own but deadly served with leftover whipped cream and raspberries and a little chocolate sauce. Definitely will make again.

jmfradette September 21, 2010

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