Description
A delightful dessert combining rich chocolate flavors with fresh raspberries, featuring layers of creamy cheesecake and a crumb topping.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup light brown sugar
- 1/2 cup sugar
- 3/4 cup unsalted butter (cold, cut into small cubes)
- 2 eggs
- 2 teaspoons vanilla extract
- 16 oz cream cheese (softened)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 eggs (slightly beaten)
- 1 teaspoon vanilla extract
- 1 and 2/3 cups raspberries (fresh or frozen)
- 1/2 cup powdered sugar
- 2–3 teaspoons milk or cream
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray it with nonstick cooking spray.
- In a large bowl, mix together flour, cocoa powder, baking powder, salt, brown sugar, and sugar. Add the cold butter and work it into the dry ingredients until the mixture looks grainy. Then, mix in eggs and vanilla until it becomes crumbly. Press about 2/3 of the mixture into the prepared pan and refrigerate the remaining crumbs.
- In another mixing bowl, beat together the cream cheese, sugar, cornstarch, and vanilla until smooth. Add in the eggs and mix just until combined.
- Pour half of the cheesecake mixture into the crust. Scatter 2/3 cup of raspberries on top, then add the remaining cheesecake mixture, followed by the rest of the raspberries and crumbs.
- Bake for 50-60 minutes until golden brown and set.
- To make the glaze, mix the powdered sugar with milk or cream. Adjust the consistency if needed.
- Once the cake is cooled, drizzle with the glaze and serve.
Notes
Serve with a scoop of vanilla ice cream or whipped cream. Store in an airtight container in the refrigerator for 3-5 days. You can freeze slices wrapped tightly in plastic wrap.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: chocolate cheesecake, raspberry dessert, crumb cake, cheesecake recipe