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Decadent Dark Chocolate Raspberry Cheesecake Recipe

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4.9 from 138 reviews

Indulge in this decadent Dark Chocolate Raspberry Cheesecake, featuring a rich, velvety cream cheese filling infused with melted dark chocolate and fresh raspberries atop a chocolate cookie crust. This elegant dessert balances the deep flavors of dark chocolate with the tartness of ripe raspberries, perfect for special occasions or satisfying any chocolate lover’s craving.

Ingredients

Scale

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. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper to prevent sticking.
  2. Make the Crust: In a medium bowl, combine the crushed chocolate cookies with the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
  3. Prepare Cheesecake Filling: In a large mixing bowl, beat the cream cheese with granulated sugar until smooth and creamy. Fold in the melted dark chocolate and vanilla extract gently to create a uniform mixture.
  4. Add Eggs and Raspberries: Add the eggs one at a time into the cream cheese mixture, mixing on low speed after each addition to avoid incorporating too much air. Gently fold in the fresh raspberries to distribute them evenly without breaking.
  5. Assemble and Smooth Batter: Pour the cheesecake batter over the prepared crust. Use a spatula to smooth the top evenly. Tap the pan gently on the countertop to release any trapped air bubbles for a smooth finish.
  6. Bake the Cheesecake: Place the pan in the preheated oven and bake for about 60 minutes, or until the center is slightly jiggly but not liquid. Avoid overbaking to maintain a creamy texture.
  7. Cool and Chill: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for at least 1 hour. Then refrigerate the cheesecake for a minimum of 4 hours to set completely.
  8. Serve: Once chilled, remove the springform pan’s sides, slice the cheesecake, and serve with additional fresh raspberries or melted chocolate for extra indulgence.

Notes

  • Use full-fat cream cheese for a rich, creamy texture.
  • Be careful not to overmix eggs to prevent cracks in the cheesecake.
  • Fresh raspberries are preferred for texture, but frozen can be used with a change in consistency.
  • Letting the cheesecake cool gradually in the oven helps prevent cracking.
  • Chilling overnight is ideal for best flavor and texture.
  • Opt for dark chocolate with 60%-72% cocoa for balanced bitterness and sweetness.

Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate dessert, decadent cheesecake, baked cheesecake, chocolate raspberry dessert

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