Dark Chocolate Raspberry Cheesecake: Indulge Today! Recipe
This Dark Chocolate Raspberry Cheesecake is a decadent dessert combining rich cream cheese, intense melted dark chocolate, and tart fresh raspberries on a crunchy chocolate cookie crust. Perfect for indulgent occasions, this cheesecake offers a creamy texture with bold flavors that will delight chocolate and fruit lovers alike.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 3 hours (including cooling and chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 2 cups crushed chocolate cookies
- ¼ cup melted butter
Filling
- 24 ounces cream cheese, softened
- ½ cup sugar
- ¼ cup melted dark chocolate
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup fresh raspberries
Instructions
- Preheat Oven: Set your oven to 325°F (160°C) to ensure it reaches the perfect temperature while you prepare the cheesecake.
- Prepare the Crust: Combine the crushed chocolate cookies with the melted butter thoroughly. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Mix the Filling: In a large bowl, beat together the softened cream cheese, sugar, melted dark chocolate, and vanilla extract until the mixture is smooth and creamy without lumps.
- Add the Eggs: Incorporate the eggs one by one, mixing well after adding each egg to ensure a fully blended filling without overbeating.
- Fold in Raspberries: Gently fold the fresh raspberries into the cream cheese mixture, taking care not to crush them to preserve their shape and texture.
- Pour and Bake: Pour the cheesecake filling over the prepared crust in the springform pan, spreading evenly. Bake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggly.
- Cool and Serve: Allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for several hours or overnight before removing from the pan and serving.
Notes
- Use high-quality dark chocolate with at least 60% cocoa for the best flavor.
- Fresh raspberries add a vibrant tartness; frozen raspberries can be substituted but may create more moisture.
- Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overbake; a slightly jiggly center indicates perfect doneness to avoid cracks.
- For easier removal, run a knife around the edge of the cheesecake before releasing the springform pan.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 380 kcal
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate raspberry dessert, creamy cheesecake, baked cheesecake
