Dark Chocolate Raspberry Cheesecake: Indulge Today! Recipe
This Dark Chocolate Raspberry Cheesecake is an indulgent dessert combining a rich chocolate cookie crust, creamy chocolate-infused cheesecake filling, and fresh raspberries folded throughout for a perfect balance of tartness and sweetness. It’s perfect for special occasions or anytime you want to treat yourself to a luscious, elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 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: Preheat your oven to 325°F (160°C) to ensure it’s at the perfect temperature for baking the cheesecake evenly.
- Prepare Crust: Combine the crushed chocolate cookies with melted butter. Press this mixture firmly and evenly into the bottom of a springform pan to form the crust layer.
- Mix Filling: In a large mixing bowl, beat the softened cream cheese, sugar, melted dark chocolate, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to incorporate fully and achieve a silky texture.
- Fold In Raspberries: Gently fold the fresh raspberries into the cheesecake batter, taking care not to break them up too much to retain some texture and bursts of fruitiness.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Bake for approximately 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 refrigerate before serving to let it set fully and enhance the flavors.
Notes
- Use a springform pan to easily remove the cheesecake without damaging the crust.
- Ensure the cream cheese is softened to room temperature for a smoother batter.
- Be careful when folding in raspberries to avoid breaking them and turning the batter pink.
- If desired, drizzle extra melted dark chocolate or garnish with fresh raspberries before serving.
- Chilling the cheesecake for at least 4 hours or overnight improves texture and flavor.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 105 mg
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate raspberry dessert, baked cheesecake, rich chocolate dessert, creamy cheesecake, berry cheesecake
