Introduction

This decadent dark chocolate raspberry cheesecake is a perfect indulgence for any special occasion or a cozy night in. Rich, creamy, and bursting with fresh raspberry flavor, it combines a chocolate cookie crust with a luscious chocolate-infused filling. Prepare to impress your guests or treat yourself to a truly delightful dessert.

A slice of cake with four layers sits on a white plate with a thin gold rim, placed on a white marbled surface. From bottom to top, the first layer is a dark brown, crumbly cake base. The second layer is a thick, glossy dark chocolate layer mixed with bits of raspberries, giving it a textured look with some dark red spots. The third layer is a smooth, bright pink mousse with a creamy texture. The top layer is a shiny, dark chocolate glaze, slightly dripping down the sides of the cake. On top of the glaze, there are fresh bright red raspberries and small dark chocolate chunks arranged in a row. A small drop of chocolate glaze is visible on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed chocolate cookies (substitute with graham crackers for a classic flavor)
1/2 cup melted butter (no substitutions recommended)
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

Step 1: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining it with parchment paper.
Step 2: In a medium bowl, combine crushed chocolate cookies with melted butter until the mixture resembles wet sand, then press it firmly into the bottom of the prepared pan.
Step 3: In a large bowl, beat the cream cheese with granulated sugar until smooth. Fold in the melted dark chocolate and vanilla extract until fully combined.
Step 4: Add eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Gently fold in the fresh raspberries.
Step 5: Pour the cheesecake batter over the crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Step 6: Bake for about 60 minutes, or until the center is slightly jiggly but set. Avoid overbaking to keep the texture creamy.
Step 7: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for at least 1 hour to prevent cracking.
Step 8: Chill the cheesecake in the refrigerator for at least 4 hours before serving.
Step 9: Once chilled, remove from the fridge, unlatch the springform pan, slice, and serve. Garnish with additional raspberries or melted chocolate if desired.

Tips & Variations

For a tangier flavor, swirl raspberry jam into the batter before baking.
Use brown sugar instead of granulated sugar for a richer, caramel note.
Allow the cheesecake to come to room temperature for about 15 minutes before serving for the best texture.
Freeze leftovers wrapped tightly for up to 2 months and thaw in the refrigerator overnight.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, let it come to room temperature or enjoy it chilled. Leftover cheesecake can also be frozen for up to 2 months; thaw it overnight in the refrigerator before serving for the best texture.

How to Serve

A slice of cake with three visible layers sits on a white plate with a thin gold rim. The bottom layer is dark and crumbly like chocolate cookie crust. Above this is a thick, smooth pink mousse layer with a creamy texture. The top layer is a shiny, dark chocolate glaze that drips slightly down the sides. On top of the glaze, fresh bright red raspberries and several small chunks of dark chocolate are placed, adding texture and color contrast. The scene is set on a white marbled surface with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but be aware that they may release more moisture, which can slightly alter the texture of the cheesecake. It’s best to gently thaw and drain them before folding into the batter.

How do I prevent cracks on the cheesecake surface?

To prevent cracks, avoid overbeating the eggs and bake at a moderate temperature. Cooling the cheesecake gradually by leaving the oven door slightly open helps minimize cracks as well.