Decadent Dark Chocolate Raspberry Cheesecake Recipe
Experience the rich and indulgent flavors of this decadent dark chocolate raspberry cheesecake. Featuring a chocolate cookie crust and a creamy, smooth filling studded with fresh raspberries, this dessert is a perfect balance of sweet, tart, and chocolaty. Baked to perfection and chilled for the ideal texture, it makes an impressive treat for any special occasion or a luxurious everyday dessert.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 2 cups Crushed Chocolate Cookies (Substitute with graham crackers for a classic flavor)
- 1/2 cup Melted Butter (No substitutions recommended)
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
- Prepare Oven and Pan: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, combine the crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the springform pan to form the crust.
- Mix the Filling: In a large bowl, beat the cream cheese with granulated sugar until completely smooth and creamy. Fold in the melted dark chocolate and vanilla extract until well incorporated.
- 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 throughout the batter.
- Assemble Cheesecake: Pour the cheesecake batter over the prepared crust in the pan and smooth the top using a spatula. Tap the pan gently on the countertop a few times to release any trapped air bubbles.
- Bake: Bake the cheesecake for approximately 60 minutes, until the center is slightly jiggly but not liquid. Avoid overbaking to maintain a creamy texture.
- Cool in Oven: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for at least 1 hour to prevent cracking.
- Chill: Remove from the oven and chill the cheesecake in the refrigerator for a minimum of 4 hours, or preferably overnight, to set completely.
- Serve: Once chilled, carefully unlatch the springform pan, slice the cheesecake, and serve with additional fresh raspberries or melted dark chocolate if desired.
Notes
- For a classic twist, substitute the chocolate cookie crust with graham crackers.
- Use full-fat brick-style cream cheese for the best texture and flavor.
- Gently fold in the raspberries to avoid crushing them and altering the texture.
- Do not overbeat the eggs to minimize cracks on the cheesecake surface.
- Baking at a low temperature and cooling gradually in the oven helps to prevent cracking.
- Chilling the cheesecake for several hours improves the texture and flavor development.
- Frozen raspberries can be used if fresh are not available but may add extra moisture.
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate dessert, baked cheesecake, chocolate raspberry dessert, creamy cheesecake, homemade cheesecake
