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Dark Chocolate Raspberry Cheesecake Recipe

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4.9 from 121 reviews

This decadent dark chocolate raspberry cheesecake combines a rich, creamy cheesecake infused with melted dark chocolate and fresh raspberries atop a crunchy chocolate cookie crust. Perfect for chocolate lovers seeking a sophisticated dessert with a fruity twist, this cheesecake is baked to silky perfection and chilled for the ideal texture.

Ingredients

For the Crust

  • 2 cups Crushed Chocolate Cookies (Substitute with graham crackers for a classic flavor)
  • 1/2 cup Melted Butter (No substitutions recommended)

For the Cheesecake Filling

  • 16 oz Cream Cheese (Use full-fat brick-style for best results)
  • 1 cup Granulated Sugar (Brown sugar can be used for a deeper flavor)
  • 8 oz Melted Dark Chocolate (Opt for chocolate with 60% to 72% cocoa for balance)
  • 1 tsp Vanilla Extract (No alternatives suggested)
  • 3 large Eggs (Beat minimally to prevent cracks)
  • 1 cup Fresh Raspberries (Frozen raspberries can be used but may alter texture)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing or lining it with parchment paper to prevent sticking and make removal easier.
  2. Make the Crust: In a medium bowl, combine the crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer.
  3. Prepare the Cheesecake Filling: In a large bowl, beat cream cheese with granulated sugar until smooth and creamy. Then gently fold in melted dark chocolate and vanilla extract until well combined.
  4. Add Eggs and Raspberries: Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Gently fold in fresh raspberries to maintain their shape and distribute them evenly throughout the batter.
  5. Assemble the Cheesecake: Pour the batter over the cookie crust in the springform pan. Smooth the top with a spatula and tap the pan gently to release any trapped air bubbles for an even bake.
  6. Bake the Cheesecake: Bake for about 60 minutes until the center is slightly jiggly but set, which prevents cracks and ensures a creamy texture. Avoid overbaking to maintain moisture.
  7. Cool the Cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for at least 1 hour to prevent sudden temperature changes that could cause cracks.
  8. Chill the Cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop its flavors.
  9. Serve: Remove the cheesecake from the fridge, unlatch the springform pan, slice with a sharp knife, and serve. Garnish with additional fresh raspberries or drizzle with melted chocolate if desired.

Notes

  • Use full-fat brick-style cream cheese for the best texture and flavor.
  • Be gentle when folding in eggs and raspberries to avoid cracking or breaking the berries.
  • If using frozen raspberries, thaw and drain excess moisture to prevent sogginess.
  • Allow the cheesecake to chill thoroughly for the best slicing and serving results.
  • Chocolate cookies give a richer crust, but substituting graham crackers will yield a milder flavor that complements the filling.

Find it online: https://mealoria.com/dark-chocolate-raspberry-cheesecake-recipe/