Here’s a rich and elegant Chocolate Raspberry Swirl Cheesecake recipe 🍫🍓 with clear step-by-step directions.

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🍫🍓 Chocolate Raspberry Swirl Cheesecake

🛒 Ingredients (Serves 8–10)

For the Crust

• 1½ cups chocolate cookie crumbs (Oreo-style, filling removed or included)

• 5 tablespoons melted butter

• 1 tablespoon sugar (optional)

For the Raspberry Swirl

• 1 cup fresh or frozen raspberries

• 2 tablespoons sugar

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch + 1 tablespoon water (mixed)

For the Chocolate Cheesecake Filling

• 16 oz (450 g) cream cheese, softened

• ¾ cup sugar

• 2 large eggs (room temperature)

• ½ cup sour cream

• 1 teaspoon vanilla extract

• 6 oz (170 g) semi-sweet chocolate, melted and slightly cooled

• 2 tablespoons cocoa powder (optional for deeper chocolate flavor)

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👩‍🍳 Step-by-Step Instructions

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🔥 Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Mix cookie crumbs, melted butter, and sugar until combined.

3. Press firmly into the bottom of a 9-inch springform pan.

4. Bake for 8–10 minutes.

5. Remove and let cool.

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🍓 Step 2: Make Raspberry Sauce

1. In a small saucepan, combine raspberries, sugar, and lemon juice.

2. Cook over medium heat for 4–5 minutes until berries break down.

3. Add cornstarch slurry and simmer 1–2 minutes until slightly thickened.

4. Strain through a sieve to remove seeds (optional for smooth swirl).

5. Let cool completely.

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🍫 Step 3: Prepare the Chocolate Filling

1. Beat cream cheese until smooth and creamy.

2. Add sugar and mix until combined.

3. Add eggs one at a time, mixing gently (do not overbeat).

4. Mix in sour cream and vanilla.

5. Stir in melted chocolate.

6. Add cocoa powder if using.

Tip: Scrape bowl sides to ensure smooth texture.

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🌀 Step 4: Assemble and Swirl

1. Pour chocolate cheesecake batter over cooled crust.

2. Drop spoonfuls of raspberry sauce over the top.

3. Use a knife or toothpick to gently swirl in a figure-8 motion.
   (Do not overmix — you want visible swirls.)

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♨️ Step 5: Bake (Water Bath Recommended)

1. Wrap bottom of springform pan in foil.

2. Place in a larger baking pan.

3. Pour hot water halfway up the sides.

4. Bake for 55–65 minutes.

5. Center should be slightly jiggly but set.

Turn off oven and crack door open. Let cheesecake sit inside for 1 hour.

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❄️ Step 6: Chill

1. Remove from oven and cool to room temperature.

2. Refrigerate for at least 4 hours (overnight is best).

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🍰 Step 7: Serve

1. Run a knife around edges before removing ring.

2. Garnish with:

   • Fresh raspberries

   • Chocolate shavings

   • Whipped cream

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🌟 Optional Variations

• Add chocolate ganache topping.

• Use dark chocolate for richer flavor.

• Make mini cheesecakes in muffin tins (bake 18–22 minutes).