Dark Chocolate Raspberry Cheesecake Recipe
Indulge in this decadent dark chocolate raspberry cheesecake featuring a rich chocolate cookie crust, velvety cream cheese filling infused with melted dark chocolate, and fresh raspberries for a burst of tartness. Perfectly baked to achieve a creamy, slightly jiggly center, this dessert is a chocolate lover’s dream with a refreshing fruit finish.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining it with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, combine crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the prepared springform pan to form the crust.
- Prepare Cheesecake Filling: In a large bowl, beat the cream cheese with granulated sugar until the mixture is smooth and creamy. Fold in the melted dark chocolate and vanilla extract thoroughly.
- Add Eggs and Raspberries: Add the eggs one at a time, mixing on low speed after each addition to prevent incorporating too much air. Gently fold in the fresh raspberries to keep their shape intact.
- Assemble and Smooth: Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake: Bake the cheesecake for about 60 minutes, until the edges are set but the center is still slightly jiggly when shaken. Avoid overbaking to keep a creamy texture.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for at least 1 hour to prevent cracking from a rapid temperature change.
- Chill: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to let it fully set.
- Serve: Once chilled, remove from the fridge, unlock and remove the springform pan, slice, and serve. Garnish with additional fresh raspberries or drizzle with melted chocolate if desired.
Notes
- Use full-fat cream cheese for the best texture and rich flavor.
- Be careful not to overmix eggs to prevent cracks in the cheesecake.
- Fresh raspberries add the best texture, but frozen raspberries can be used cautiously.
- Allow the cheesecake to cool gradually in the oven to minimize cracking.
- Chilling time is crucial for the perfect slice and texture.
