Decadent Dark Chocolate Raspberry Cheesecake Recipe
Indulge in a decadent and rich Dark Chocolate Raspberry Cheesecake featuring a chocolate cookie crust and a luscious blend of cream cheese, melted dark chocolate, and fresh raspberries. Perfectly baked to a silky smooth texture and garnished with fresh berries, this dessert is an irresistible treat for chocolate and fruit lovers alike.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 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
- 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 ensure easy removal of the cheesecake later.
- Make the Crust: In a medium bowl, combine the crushed chocolate cookies with the melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan, forming an even crust layer.
- Prepare the Filling: In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Fold in the melted dark chocolate and vanilla extract until fully 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 overbeating. Gently fold in the fresh raspberries to distribute them evenly without breaking them.
- Pour and Smooth Batter: Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula and gently tap the pan against the counter to release any trapped air bubbles.
- Bake the Cheesecake: Bake in the preheated oven for about 60 minutes until the center remains slightly jiggly but the edges are set. Avoid overbaking to keep the texture creamy.
- Cool the Cheesecake: Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for at least 1 hour to prevent cracking from sudden temperature changes.
- Chill: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to allow it to set completely.
- Serve: When ready, remove the cheesecake from the fridge, unlatch the springform pan, and slice. Serve with additional fresh raspberries or drizzle with melted chocolate for extra indulgence.
Notes
- Use full-fat brick-style cream cheese for the best texture and flavor.
- Beating eggs minimally helps prevent cracks on the cheesecake surface.
- Tap the pan gently before baking to avoid air bubbles in the filling.
- Cool the cheesecake slowly inside the turned-off oven to minimize cracking.
- Chilling overnight will enhance flavor and texture.
- Frozen raspberries can be used if fresh are unavailable but may affect texture slightly.
- Substituting graham crackers for cookies in the crust will give a traditional cheesecake flavor.
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate dessert, chocolate raspberry dessert, baked cheesecake, chocolate cookie crust
