Chocolate Raspberry Crumble Cheesecake

Directions

1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly spray the pan with nonstick cooking spray. Set aside.
2. In a large bowl, stir together the flour, cocoa powder, baking powder, salt, brown sugar, and granulated sugar.
3. Add the cold butter to the dry ingredients and work it in with your hands, a fork, or a mixer until the mixture is grainy and crumbly.
4. Mix in the eggs and vanilla until combined. If the mixture feels too sandy, squeeze it with your fingers to create pea-sized crumbs.
5. Press about two-thirds of the mixture into the bottom and up the sides of the prepared pan (about 1 1/2-inch height). Place the pan and remaining crumbs in the refrigerator while preparing the filling.
6. In a medium bowl, beat together the cream cheese, sugar, cornstarch, and vanilla until smooth. Gently fold in the eggs, mixing just until combined. Do not overmix.
7. Pour half of the cheesecake mixture over the chilled crust. Scatter about 2/3 cup of raspberries evenly over the filling. Spread the remaining cheesecake mixture on top, then arrange the remaining raspberries and crumble the reserved crust over the top.
8. Bake in the preheated oven for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The center should be set but still slightly soft.
9. Allow the cheesecake to cool to room temperature. For the glaze, whisk together powdered sugar and milk or cream until smooth. Adjust consistency by adding more powdered sugar if too thin or more milk if too thick. Drizzle over the cooled cheesecake before serving.

Recipe Details

Prep Time: 25 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15–20 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Substitute blackberries or blueberries for raspberries if preferred.
• Add 1 teaspoon instant espresso powder to the crust for a subtle mocha flavor.
• Use white chocolate chips in the crumble topping for extra sweetness.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Serving Suggestions