Introduction

Indulge in a rich and velvety dark chocolate raspberry cheesecake that’s perfect for any special occasion. This dessert combines a chocolate cookie crust with a creamy chocolate-infused filling and fresh raspberries for a luscious treat.

A slice of cake with four main layers sits on a white plate with a thin gold rim, placed on a white marbled surface. The bottom layer is dark, crumbly chocolate cake forming the base. Above it is a thick, dense, glossy dark chocolate layer with bits of raspberries embedded inside. The third layer is a bright pink, creamy mousse with a smooth texture and visible raspberry seeds mixed within. The top layer is a shiny, dark chocolate glaze that drips slightly down the sides, decorated with fresh, plump red raspberries and chunks of dark chocolate arranged neatly on top. A small dot of chocolate sauce is on the plate near the cake. 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, mix crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan to form the crust.
Step 3: In a large bowl, beat the cream cheese with granulated sugar until smooth and creamy. Fold in the melted dark chocolate and vanilla extract until well combined.
Step 4: Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Gently fold in the fresh raspberries to the batter.
Step 5: Pour the batter over the crust in the springform pan. Smooth the top with a spatula and gently tap the pan 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 cheesecake creamy.
Step 7: Turn off the oven, crack the door open, and let the cheesecake cool inside for at least 1 hour. Then refrigerate for at least 4 hours to fully set.
Step 8: Once chilled, remove the cheesecake from the fridge, unlatch the springform pan, slice, and serve. Garnish with extra raspberries or drizzle with melted chocolate if desired.

Tips & Variations

Use brown sugar instead of granulated sugar for a deeper, caramel-like flavor.
For a classic twist, substitute the chocolate cookie crust with graham crackers.
Fold in the raspberries gently to avoid breaking them and discoloring the batter.
Choose dark chocolate with 60% to 72% cocoa for a balanced richness that complements the raspberries.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, let it come to room temperature for about 15 minutes before serving. Leftovers can be frozen for up to 1 month; thaw in the fridge overnight and avoid refreezing.

How to Serve

A slice of dessert with three main layers sits on a white plate on a white marbled surface. The bottom layer is crumbly and dark brown, like a chocolate cookie crust. The middle layer is thick, smooth, and creamy with a bright pink color, dotted with small bits of fruit. The top layer is a shiny, dark chocolate glaze that drips slightly down the sides of the pink layer. On top, there is a pile of fresh red raspberries and dark chocolate chunks arranged loosely, adding a fresh and rich texture contrast. 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, frozen raspberries can be used, but they may release more moisture and alter the texture of the cheesecake slightly. Pat them dry before folding in to reduce excess liquid.

How do I prevent cracks in my cheesecake?

Beat the eggs gently and avoid overmixing the batter. Baking at a low temperature and allowing the cheesecake to cool gradually in the oven with the door cracked open also helps prevent cracks.