Double Chocolate Raspberry Cheesecake Recipe
A rich 3 layer Cheesecake with a Milk Chocolate, Raspberry Chocolate and White Chocolate layer.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Chocolate Cheesecake Layers
Toppings
Method
Prepare the Crust
- 1
Make the Cheesecake Layers
- 2
Milk Chocolate Layer
In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until fully combined. Add in the eggs one at a time, mixing well after each addition. Stir in the melted milk chocolate. Pour the mixture over the cooled crust and bake for 25-30 minutes. The center should be slightly jiggly. Let it cool completely.
- 3
Raspberry Layer
Repeat the cream cheese mixture process, but this time, add raspberry puree instead of milk chocolate. Pour over the cooled milk chocolate layer and bake for another 25-30 minutes. Let cool completely.
- 4
White Chocolate Layer
Again, repeat the process, adding melted white chocolate to the cream cheese mixture. Pour this layer over the cooled raspberry layer and bake for another 25-30 minutes. Allow the cheesecake to cool in the refrigerator for at least 4 hours, preferably overnight.
Serve
- 5
Garnish and Serve
Once chilled, remove the cheesecake from the springform pan. Top with fresh raspberries and chocolate shavings before slicing and serving.