New York Style Chocolate and Raspberry Cheesecake

August 21, 2012

In New Yoooooork!

Concrete jungle where dreams are made of, there’s nothing you can’t do.

This cheesecake’s from New York, New York, New Yoooooork.

With a US trip imminent, I’m more than a little excited to be heading to the land of the free, the home of the brave. The city of MOMOFUKU :D!!!!! New York was a must see on our list, so of course when I was deciding on my “Berry Nice to Meet You” for this months Sweet Adventures Blog Hop, it had to be a New York cheesecake. Because I’m in a New Yooork state of miiiiind.

Ok. Fine. I’m done with the singing.

Pre-blog I had baked a couple of cheesecakes but all pretty traditional. This time, I wanted chocolate, I wanted raspberry, I wanted chocolate base.

Now any child of the 80’s will know what I mean when I say that last sentence reminded me of the Mr Matey commercial. I want my clothes off. I want my bath! I want my Mr Matey!!! Sliiightly un-nerving now that I’m an adult, but oh well – everything’s innocent as a child.

Back to the cake at hand!

It dead easy, and reasonably healthy after I adapted it slightly from its original and used yoghurt instead of cream. Yup. Healthy. I’m going with that.

The only testing moment of the whole process was leaving it in the fridge overnight while it set up. You could do it in 4 hours but I baked so late last night that it would mean scoffing cheesecake at midnight. Ok so Nigella would have done it, but even for me it’s a bit much.

So far this has been given to myself and Stud. My workmates and his. All have raved about it so it isn’t just us being biased. Its just an awesome cake.

Make it.

New York Style Chocolate and Raspberry Cheesecake

Adapted from Food Network


170g chocolate ripple biscuits, crushed to crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
250g cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 tsp vanilla bean paste
3 tablespoons plain flour
3 eggs
1 cup yoghurt
250g melted dark chocolate, cooled slightly
300g frozen raspberries


Preheat oven to 180° and lightly grease a 9” springform pan.

In a mixing bowl, combine the biscuit crumbs, butter, and 3 tablespoons of sugar and mix well. Press onto the bottom of springform pan and set aside.

In the bowl of an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean paste and beat until light and creamy.

Add the flour to the cream cheese mixture and beat until smooth, then adding the melted chocolate and sour cream and mix well.

Add the eggs, 1 at a time, mixing on low speed after each addition until just blended.

Fold through the raspberries, being careful not to break them up.

Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the centre is almost set.

Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan.

Refrigerate at least 4 hours or overnight before serving.

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