Raspberry Chocolate Cheesecake

Raspberry Chocolate Cheesecake, say/read that without salivating. Another simple recipe for the home chef that is of restaurant quality. Whether you want to serve it as a whole cake or if you want to do small individual portions (as pictured) this recipe is a solid one to keep on hand for any occasion.
Cheesecake is a popular dessert that typically consists of a crust made from crushed cookies, graham crackers, or pastry, and a filling made from cream cheese, sugar, and eggs. The filling is often flavored with vanilla extract or other flavorings, and it is usually baked until set. Cheesecake can be served plain or with various toppings, such as fruit compote, chocolate, or whipped cream.
There are many variations of cheesecake, and different cultures have their own traditional recipes. Some cheesecakes are baked, while others are set by chilling in the refrigerator. The texture can range from creamy and smooth to dense and firm, depending on the recipe.
Cheesecake is a versatile dessert that has been adapted in various ways to suit different tastes and preferences. It’s enjoyed around the world and is a favorite for special occasions and celebrations.
To make this Raspberry Chocolate Cheesecake recipe, start by preheating your oven to 350 degrees Fahrenheit.
Make your shortbread crust by combining 2 sticks of unsalted butter (softened), all-purpose flour, and confectioners’ sugar either in an electric mixer or by mixing together by hand. You are looking for a wet sand type texture. For pre-portioned, press a teaspoon of the shortbread mixture into each lined mini muffin tin then press and spread across the bottoms of the lining. For a full size, pour and press your crust in a springform pan that has been buttered. Bake the minis for 5 minutes, and the full size for 10-15 then pull from the oven and allow to cool to room temperature while prepping the cheesecake.
Make your raspberry sauce by combining raspberries, sugar, and a cornstarch slurry (3T water mixed with cornstarch) in a small sauce pot and simmering until you have a thick raspberry sauce, set this aside to allow to cool to room temperature.
To make your custard, melt your chocolate chips in heavy cream over low heat, making sure to stir often. Do not let the cream boil, just very gently heat until the chocolate is melted. Remove from the heat and set aside. With an electric mixer, mix the cream cheese and sugar together until smooth. Add the eggs one at a time at medium speed, then add the vanilla and the chocolate mixture to the bowl and continue to mix until you have a custard.
For the mini Raspberry Chocolate Cheesecakes scoop 1 heaping tablespoon or custard onto each shortbread crust then add 1/2 teaspoon of the raspberry sauce over the custard and swirl the two together with a toothpick.
If making a full-sized cheesecake pour the entire custard onto the shortbread crust, pour the raspberry sauce over top and then swirl with a toothpick or a fork.
Place the Raspberry Chocolate Cheesecake in the oven for about 20 minutes or until the mini cakes aren’t sticky to the touch. This will take 45 minutes to an hour with a full-sized cheesecake, be sure to place the springform pan on a baking sheet just in case there is any spillage. You want the outside edge of the cheesecake to be bit a puffy while the inside is a little jiggly.
It helps to have a pot of water in the stove, it adds moisture and helps to keep the cheesecake from deflating.
Remove the Raspberry Chocolate Cheesecake from the oven and let rest on rack and allow to cool until room temperature. Gently go along the outside edge of the springform pan with a knife, it will help with cracking as the cake cools. Once the cake/s is/are at room temperature you can refrigerate them for six hours before serving. Remove the springform pan just before serving.
Serve each piece of Raspberry Chocolate Cheesecake (small or large) with fresh raspberry, whipped cream, and fresh mint.
Enjoy the Raspberry Chocolate Cheesecake recipe!