Russian Chocolate Cheesecake

Rich, creamy Russian Chocolate Cheesecake with raspberry swirl, chocolate crust, ganache drizzle, golden sprinkles, decadent, delightful, indulgent, heavenly, smooth, luscious, irresistible, exquisite, flavorful, moist, elegant, tasty, divine, sumptuous.

Lea’s start making yummy cake

Ingredients

For the Chocolate Crust:

• 1 ½ cups (150g) chocolate cookie crumbs (gluten-free if needed)
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Raspberry Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 3 large eggs
• 1 cup (240ml) sour cream
• 1 tsp vanilla extract
• ½ cup (120g) raspberry puree (from fresh or frozen raspberries, strained to remove seeds)
• 1 tbsp cornstarch

For the Topping:

• ½ cup (85g) semi-sweet chocolate chips
• ¼ cup (60ml) heavy cream
• 2 tbsp golden sprinkles (edible, ensure they’re free of allergens if needed)

Instructions

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • Mix the chocolate cookie crumbs, sugar, and melted butter in a bowl until well combined.
   • Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan.
   • Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth.
   • Add the eggs one at a time, mixing on low speed until just combined.
   • Mix in the sour cream, vanilla extract, raspberry puree, and cornstarch until fully incorporated.
   • Pour the filling over the cooled crust and smooth the top.
3. Bake the Cheesecake:
   • Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come 1 inch up the sides of the springform pan (this water bath helps prevent cracking).
   • Bake at 325°F (165°C) for 50-60 minutes, until the edges are set but the center is slightly jiggly.
   • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight.
4. Add the Topping:
   • Heat the heavy cream until just simmering, then pour over the chocolate chips in a heatproof bowl. Stir until smooth to create a ganache.
   • Drizzle the ganache over the chilled cheesecake, letting it drip down the sides.
   • Sprinkle the golden sprinkles over the top.
5. Serve:
   • Slice and serve chilled. Optionally, dust the plate with cocoa powder for a decorative touch, as seen in the images.

Nutritional Information (Per Serving, 1/12 of the cake)

• Calories: 420 kcal
• Total Fat: 32g
  • Saturated Fat: 19g
• Cholesterol: 115mg
• Sodium: 220mg
• Total Carbohydrates: 28g
  • Dietary Fiber: 1g
  • Sugars: 22g
• Protein: 7g

Note: Nutritional values are approximate and can vary based on specific brands of ingredients used. This calculation assumes a 12-slice yield.

Allergy Advice

• Contains: Dairy (cream cheese, sour cream, butter, heavy cream), Eggs, Gluten (if using regular chocolate cookies), and possible Soy (in some chocolate#Allergen Alert: Some golden sprinkles may contain artificial colorsVegan Alert: If unsure, confirm with the user whether the platform allows for the inclusion of a video or image related to allergens. I can include an image if needed.
• Dairy: This recipe contains dairy products in the form of cream cheese, sour cream, butter, and heavy cream. Those with dairy allergies should avoid this recipe or substitute with non-dairy alternatives (e.g., vegan cream cheese, coconut cream, or cashew-based cream for the filling; vegan butter for the crust; and a dairy-free chocolate for the ganache).
• Eggs: The cheesecake filling includes eggs. For those with egg allergies, this recipe is not suitable unless a vegan egg substitute is used (e.g., flaxseed mixed with water or a commercial egg replacer, though results may vary).
• Gluten: The chocolate cookie crumbs in the crust contain gluten. Use certified gluten-free chocolate cookies for a gluten-free version.
• Soy: Some chocolate chips may contain soy lecithin. Check labels and use soy-free chocolate if necessary.
• Nuts: This recipe is nut-free unless the golden sprinkles contain traces of nuts—check the label.
• Other Considerations: If the raspberries or other ingredients are processed in facilities that handle allergens, cross-contamination may occur. Always check labels for potential allergens.

This recipe can be adapted for dietary restrictions, but substitutions may affect the texture and flavor. For example, using non-dairy cream cheese might result in a slightly softer cheesecake, and gluten-free cookie crumbs may alter the crust’s texture.