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Dark Chocolate Raspberry Cheesecake Recipe

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4.9 from 136 reviews

This Dark Chocolate Raspberry Cheesecake combines a rich chocolate crust with a creamy, luscious chocolate-infused cheesecake filling studded with fresh raspberries. Topped with light whipped cream and garnished with raspberries and chocolate shavings, this dessert offers a decadent balance of tart and sweet flavors perfect for special occasions or indulgent treats.

Ingredients

Crust

  • 2 cups chocolate wafer cookies, crushed
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 8 oz dark chocolate (70% cocoa or higher), melted
  • 2 cups fresh raspberries

Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Extra raspberries and chocolate shavings for garnish (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Combine the crushed chocolate wafer cookies, melted butter, and granulated sugar in a medium bowl, mixing until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then allow the crust to cool completely.
  2. Make the Filling Base: In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy. Add the vanilla extract and sour cream, mixing thoroughly to combine fully and achieve a smooth base.
  3. Add the Eggs: Add the eggs one at a time to the cream cheese mixture, blending each egg thoroughly before adding the next to ensure a smooth, lump-free filling.
  4. Incorporate the Dark Chocolate: Melt the dark chocolate gently using a double boiler or microwave, then let it cool slightly to prevent cooking the eggs. Gently fold the melted chocolate into the cream cheese mixture, mixing just enough to combine without overmixing and maintain a smooth texture.
  5. Add Raspberries and Pour: Carefully fold in the fresh raspberries, taking care not to crush them to preserve their shape and texture. Pour the cheesecake filling evenly over the cooled chocolate crust in the springform pan.
  6. Bake the Cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the center is set but still slightly jiggly when gently shaken. Then, turn off the oven, crack the oven door open, and let the cheesecake cool inside for about an hour to prevent cracking.
  7. Chill the Cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and for the flavors to develop.
  8. Prepare the Topping and Garnish: Whip the heavy cream with powdered sugar until soft peaks form. Spread this whipped cream evenly over the chilled cheesecake. Garnish with extra fresh raspberries and chocolate shavings if desired to create an elegant presentation.

Notes

  • Be careful when folding in the raspberries to avoid crushing them and turning the batter pink.
  • Allow the melted chocolate to cool before adding it to the batter to prevent curdling.
  • Using a springform pan makes it easier to remove the cheesecake without damaging it.
  • Chilling overnight improves the texture and flavor of the cheesecake.
  • You can substitute sour cream with Greek yogurt for a slightly tangier taste.
  • For an intense chocolate flavor, use dark chocolate with at least 70% cocoa content.

Find it online: https://oliviabakes.com/dark-chocolate-raspberry-cheesecake-recipe-2/