Raspberry Almond Chocolate‑Drizzle Cheesecake Slice Recipe

 

A luscious, visually striking cheesecake that marries a buttery graham‑cracker crust with a velvety cream‑cheese filling studded with whole raspberries and slivered almonds, finished with fresh raspberries and an elegant chocolate drizzle. The texture is creamy but stable, slicing cleanly while still offering a soft, melting mouthfeel. The raspberries baked into the filling create pockets of bright acidity and jewel‑like color that contrast beautifully with the pale custard. A thin layer of melted chocolate and a scattering of almond slices and fresh berries on top add the final textural and flavor contrast. This dessert works equally well as an impressive dinner‑party centerpiece or as individually plated slices for a more intimate presentation. The method below explains how to prevent cracks, achieve a silky filling, and balance moisture so the cake remains firm without losing its creamy character.

• 60 g slivered or sliced almonds, lightly toasted (fold some into filling; reserve some for garnish)

Chocolate drizzle and finish

• 120 g dark chocolate (60–70% cocoa), finely chopped
• 1 tablespoon unsalted butter or 1 teaspoon light corn syrup for shine
• Extra raspberries, almond slivers, and a light dusting of confectioners’ sugar for plating (optional)

Equipment and prep notes

• 9‑inch springform pan; line bottom with parchment and lightly butter sides
• Electric mixer or stand mixer with paddle attachment preferred for silky texture
• Large roasting pan for water bath (bain‑marie) — optional but recommended for preventing cracks

• Fine mesh sieve for any dry ingredients

Instruction

Prepare the crust

1. Preheat the oven to 160°C (325°F). Wrap the outside of the springform pan with a double layer of heavy foil if you plan to use a water bath — this prevents water from seeping in. Lightly butter the pan and place a circle of parchment on the bottom for easy removal.
2. Combine graham cracker crumbs, sugar, and salt in a bowl. Pour in melted butter and stir until evenly moistened and the mixture clumps when pressed between fingers. Press the mixture firmly and evenly across the bottom of the prepared pan using the base of a measuring cup or a flat-bottomed glass to compact the crust. Chill for 10–15 minutes to set while you make the filling. For a slightly higher crust edge, press crumbs up the sides about 1–2 cm.

Make the filling

3. Bring the cream cheese to true room temperature and ensure it is soft for lump‑free blending. Place cream cheese in the mixer bowl and beat on medium speed until smooth and free of lumps, 2–3 minutes. Scrape the bowl as needed.
 

4. Add the granulated sugar and brown sugar and beat until combined and slightly aerated, about 1–2 minutes. Add the flour or cornstarch and the lemon zest; mix briefly.
5. With the mixer on low, add eggs one at a time, mixing just until incorporated after each addition. Add the extra egg yolk last. Do not overbeat once eggs are added — overworking incorporates too much air which can lead to cracks.
6. Mix in the sour cream (or Greek yogurt), heavy cream, and vanilla on low speed until blended and the batter is glossy and smooth. Fold in most of the raspberries and half the toasted almonds gently with a spatula to avoid breaking the berries completely; you want small pockets of berry juice and color. Reserve a handful of berries and almonds for the top

Assemble and bake

7. Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a couple of times to release large air bubbles. If using a water bath: place the springform pan inside a larger roasting pan. Pour hot (not boiling) water into the roasting pan so it reaches halfway up the sides of the springform pan. This steam environment will ensure even baking and reduce the chance of surface cracks.
8. Bake at 160°C (325°F) for 55–70 minutes. Baking time varies with ovens and pan type — begin checking at 50 minutes. The cheesecake should be mostly set but with a slight central wobble (jelly‑like). Do not overbake; residual heat finishes setting as it cools.
9. Turn oven off and crack the oven door open slightly; let the cheesecake cool in the oven for 45–60 minutes to reduce thermal shock that can cause cracks. Afterward, transfer to a wire rack and chill uncovered until at least room temperature. Then refrigerate, loosely covered, for at least 6 hours or overnight; overnight chilling improves texture and flavor melding.

Prepare the chocolate drizzle

10. Place chopped chocolate and butter/corn syrup in a heatproof bowl. Warm 2–3 tablespoons of heavy cream or double‑boiler steam and pour over chocolate, letting sit 60 seconds. Stir until smooth and glossy. If needed, warm gently over a bain‑marie to achieve a pourable consistency; cool slightly before using so it does not sink into the filling.

Finish and serve

11. Run a thin knife around the edge of the chilled cheesecake before releasing the springform ring to ensure a clean separation. Transfer the cheesecake to a serving plate or cake stand. Arrange reserved fresh raspberries on the top; scatter reserved almond slivers. Drizzle the cooled but still fluid ganache over the fruit in a controlled back‑and‑forth motion for an elegant pattern. Optionally dust the plate with a little confectioners’ sugar and place a couple of chocolate chips or curls beside each slice when serving. For neat slices, warm a sharp knife under hot water, dry it, and make each cut with a single steady motion, wiping the knife clean between cuts.

Servings

• This 9‑inch cheesecake yields 10–12 generous slices. Serve chilled, with optional whipped cream or a raspberry coulis on the side for extra vibrancy. Store leftovers covered in the refrigerator for up to 4 days; for longer storage, freeze slices individually wrapped for up to one month and thaw in the refrigerator before serving.
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Note

Texture and stability tips

• Room‑temperature ingredients are essential for a smooth batter and even bake. Cold cream cheese or chilled eggs create lumps and require overmixing to incorporate.
• Use minimal mixing after eggs are added to avoid trapping air. Gentle folding preserves structure and reduces cracking.
• Water bath use is the single most effective way to prevent surface cracks. If not using one, bake at the lower end of the temperature range and allow the cake to cool gradually inside the turned‑off oven

• To ensure bright raspberry pockets rather than a uniformly pink filling, fold in berries near the end and avoid crushing. If you prefer a ripple, gently swirl a few additional berries on the top before baking.

Flavor variants and adaptations

• Raspberry‑white chocolate: Fold 120 g melted white chocolate into the filling for a sweeter, ivory‑colored version and use dark ganache or a thin raspberry glaze on top to balance sweetness.
• Almond crust: Swap crumbs for finely ground almonds mixed with a little coconut or oat flour for a gluten‑free option; reduce butter slightly to achieve the right texture.

• Lemon‑raspberry: Increase lemon zest and add 1 tablespoon fresh lemon juice to the filling for a brighter, citrus‑accented profile.
• Individual mini cheesecakes: Scale the recipe into 6‑8 muffin tins lined with paper cups and bake 25–30 minutes; adjust chilling time accordingly.

Troubleshooting common issues

• Cracked top: Chill more slowly in the oven or use a water bath; press a thin layer of sour cream on top and rebake briefly to mask minor cracks.
• Sinking center: Underbaking or rapid cooling; ensure recommended bake time and gradual cooling.
• Watery pockets: Overripe or very juicy berries can release liquid — gently toss berries in a tablespoon of flour before folding in to absorb excess juice.

Other recipes

• Raspberry Almond Tart with Frangipane: Use frangipane filling and arrange fresh raspberries on top for a crisp, nutty alternative.
• No‑Bake Raspberry Cheesecake Parfaits: Layer cream‑cheese mousse with graham crumbs and fresh raspberries in glasses for a quick chilled dessert.
• Chocolate‑Raspberry Entremet: Transform this flavor profile into a multi‑textured entremet with a thin sponge base, raspberry gelée, mousse, and mirror glaze.