Dark Chocolate Raspberry Cheesecake: Indulge Today! Recipe
Experience the perfect blend of rich dark chocolate and fresh raspberries in this creamy cheesecake. The crunchy chocolate cookie crust complements the smooth, velvety filling infused with melted dark chocolate and sweet raspberries, making it an indulgent dessert perfect for any occasion.
- 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 ready for baking the cheesecake evenly.
- Prepare Crust: Combine the crushed chocolate cookies with the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a springform pan to form the crust.
- Beat Filling: In a large bowl, beat the softened cream cheese, sugar, melted dark chocolate, and vanilla extract together until the mixture is smooth and creamy without lumps.
- Add Eggs: Add the eggs one at a time into the cream cheese mixture, beating thoroughly after each addition to ensure a smooth, well-incorporated batter.
- Fold in Raspberries: Gently fold the fresh raspberries into the cheesecake batter, taking care not to crush them and creating a beautiful swirled effect in the filling.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Place it in the preheated oven and bake for 60 minutes or until the center is set but still slightly jiggly.
- Cool: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Then, refrigerate for at least 4 hours or overnight before serving to let it fully set and enhance flavors.
Notes
- Use room temperature cream cheese for a smoother batter.
- Be gentle when folding in raspberries to avoid breaking the fruit.
- To prevent cracking, do not overbake; the center should still have a slight jiggle when done.
- Chill the cheesecake thoroughly for best texture and flavor.
- For a gluten-free option, use gluten-free chocolate cookies for the crust.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 120 mg
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate crust dessert, baked cheesecake, berry desserts
