Raspberry chocolate chip cheesecake

Raspberry chocolate chip cheesecake

No need for introduction this week. The sooner you get to discover this deliciously magnificent and irresistibly sweet raspberry chocolate chip cheesecake, the better! Seriously, I knew it would turn out pretty good, but this just exceeded all my expectations.

Inspiration for this cheesecake came from Steph at Raspberri Cupcakes who made this gorgeous Cherry chocolate chip cheesecake. When I saw it, I knew I had to make it asap.

As I’m not a big fan of cherries I replaced them with raspberries. If you don’t like neither of those, why not try blueberries or blackberries?

In the original recipe chocolate ganache is used as a top layer, but it can be quite overpowering in already very sweet cheesecake. I replaced it with sour cream jelly layer that Nami-nami, Estonian food blogger, so beautifully used for her Blueberry cheesecake.

And it turned out to be one of the best (if not the best) cheesecakes I have ever made!



2 cups (about 200g) of crushed digestive biscuits
1 tablespoon sugar
4 tablespoons (60g) butter, melted
about 2/3 cups (150g) raspberries + a few for decorating
1 tablespoon sugar
2 teaspoons lemon juice
1 tablespoon cornflour (cornstarch) + 2 teaspoons cold water
3/4 cup mini dark chocolate chips (or 150g of finely chopped dark chocolate)
1 1/3 cups (300g) cream cheese
½ cup caster sugar
1 teaspoon vanilla extract
1/2 cups (150ml) double cream

Sour cream jelly layer
1 cup (about 200g) sour cream
1/3  cup caster sugar
1 tablespoon powdered gelatine

Mint leaves for decorating (optional)


For the crust:

  1. Preheat oven to 160°C (325°F) and grease rectangular loaf tin ( mine is 25cm).
  2. Line the base and two long sides of the loaf tin with baking paper leaving some extra baking paper hanging over the edges to make it easier to lift the cheesecake out of the tin later.
  3. Mix crushed biscuits and 1 tablespoon sugar together in a bowl. Add butter and stir until well combined. Using your hands spread mixture out in an even layer & press crumb mixture into bottom of tin to form an even crust.
  4. Bake until crust is set and golden, 15–20 minutes. Set aside to cool.

For the cheesecake layer:

  1. Place raspberries, lemon juice and 1 tablespoon sugar in a small saucepan and place on medium-low heat, stirring until the sugar dissolves.
  2. Add the cornflour mixture to the saucepan and stir over heat until mixture starts to thicken, then set aside to cool.
  3. Place cream cheese, icing sugar and vanilla in a medium bowl and beat on high speed with an electric mixer until smooth. Add the chocolate chips and mix until those are evenly distributed.
  4. Add raspberry mixture and mix until combined.
  5. In a separate bowl, carefully beat the double cream to stiff foam. (Literally takes a few seconds).
  6. Fold cream into the rest of the mixture and then pour over the cooled crust.
  7. Chill in the fridge for at least 4 hours or overnight.

Sour cream jelly layer
Couple of hours before serving:

  1. Mix sour cream and sugar in a small saucepan and heat slowly on a low heat, stirring regularly, until the sugar has melted. The mixture should be about 60-70 C (140-158 F).
  2. Stir in gelatine prepared in small amount of water (about 3 tablespoons) and stir until amalgamated.
  3. Pour the sour cream mixture carefully on top of your cooled cheesecake and return to the fridge for an hour or two.
  4. Lift out of the tray using the baking paper flaps and peel away from the sides. To make it look neater run a knife under hot water and then use it to slice a thin layer of the sides.

Raspberry chocolate cheesecake

Raspberry chocolate chip cheesecake

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