Ingredients:

  • 1 1/2 cups chocolate graham cracker crumbs (150 g)
  • 3 tablespoons unsalted butter, melted (45 g) — or coconut oil for dairy-free
  • 1 1/2 cups fresh or frozen raspberries (about 225 g)
  • 2 tablespoons granulated sugar or 2 tablespoons erythritol (25 g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • 16 oz reduced-fat cream cheese (Neufchâtel or 1/3 less fat), room temperature (454 g)
  • 1 cup plain nonfat Greek yogurt (8 oz / 240 g), room temperature
  • 1/2 cup granulated sugar OR 1/3 cup erythritol (100 g or 67 g) — pick one
  • 2 large eggs, room temperature
  • 1/3 cup unsweetened cocoa powder, sifted (35 g)
  • 2 tablespoons cornstarch (16 g)
  • 1 teaspoon vanilla extract (5 ml)
  • 2 ounces 70% dark chocolate, melted and slightly cooled (56 g) — optional
  • Pinch of salt (about 1/4 tsp / 1.5 g)
  • 3/4 cup fresh raspberries (about 120 g) for finishing
  • Optional: powdered cocoa or a dusting of cocoa for serving, mint sprigs

Instructions:

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch (23 cm) springform pan in a double layer of aluminum foil to protect it from water.
  2. Combine chocolate graham cracker crumbs and melted butter until evenly moistened. Press firmly into the bottom (and slightly up the sides if desired) of the prepared springform pan. Optional: blind-bake crust 8–10 minutes until set and cool, or refrigerate 20 minutes for a no-bake firming.
  3. Make the raspberry purée: simmer raspberries, sugar, and lemon juice in a small saucepan for about 4–6 minutes until softened. Pulse or blend to a smooth purée and strain to remove seeds if desired. Stir in the cornstarch slurry and return to low heat 30–60 seconds until slightly thickened. Cool completely.
  4. Make the cheesecake filling: beat cream cheese until smooth and lump-free. Add sugar (or sweetener), sifted cocoa powder, and salt; beat until incorporated. Mix in Greek yogurt and vanilla. Add eggs one at a time, mixing gently, then add cornstarch. Carefully fold in melted dark chocolate if using until even. Avoid overbeating.
  5. Assemble and create the swirl: pour about two-thirds of the filling into the prepared crust and smooth the top. Spoon small dollops or a thin ribbon of raspberry purée over the top. Pour remaining filling and add more raspberry dollops on top. Use a knife or skewer to create swirls without overmixing.
  6. Bake in a water bath: place the wrapped springform pan into a larger roasting pan and pour boiling water into the roasting pan to come about halfway up the sides of the springform pan. Bake at 325°F (163°C) for 40–50 minutes until edges are set and center has a gentle jiggle (internal temp ~150–155°F / 65–68°C if using a thermometer).
  7. Cool and chill: turn off oven, open the oven door slightly, and let the cheesecake cool in the oven for 30–45 minutes to reduce cracking. Remove from water bath, unwrap foil, and cool to room temperature on a rack. Refrigerate at least 3–4 hours, preferably overnight, to fully set.
  8. Finish and serve: run a knife around the pan, release the springform, and transfer to a serving plate. Top with fresh raspberries and dust with cocoa if desired. Slice with a hot, dry knife (wipe between cuts) for clean slices.