Decadent Dark Chocolate Raspberry Cheesecake Recipe
This decadent Dark Chocolate Raspberry Cheesecake combines a rich, creamy dark chocolate filling with the fresh tartness of raspberries, all set on a crunchy chocolate cookie crust. It’s a perfect dessert for special occasions or when you want to treat yourself to an indulgent yet elegant cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Prepare the pan: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining the base with parchment paper to prevent sticking.
- Make the crust: In a medium bowl, combine the crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the prepared springform pan to form the crust.
- Mix the filling base: In a large bowl, beat the cream cheese together with the granulated sugar until smooth and creamy. Avoid overmixing to keep the filling light.
- Add chocolate and flavor: Fold in the melted dark chocolate and vanilla extract gently, ensuring the chocolate is well incorporated without deflating the mixture.
- Incorporate eggs and raspberries: Add the eggs one at a time, mixing on low speed after each addition to incorporate without introducing too much air. Then gently fold in the fresh raspberries carefully to avoid breaking them and coloring the whole batter.
- Fill the crust: Pour the cheesecake batter over the cookie crust and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles for a smooth finish.
- Bake the cheesecake: Bake in the preheated oven for about 60 minutes, or until the center is just slightly jiggly but the edges are set. Avoid overbaking to keep a creamy texture.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for at least 1 hour to prevent cracking from sudden temperature changes.
- Chill thoroughly: After cooling, refrigerate the cheesecake for at least 4 hours to firm up completely before serving.
- Serve: Remove the cheesecake from the refrigerator, unlatch the springform pan, slice into portions, and serve. Optionally garnish with additional fresh raspberries or chocolate shavings.
Notes
- Use full-fat cream cheese and brick-style for the best texture and flavor.
- Ensure the dark chocolate melted is between 60% to 72% cocoa for a balanced taste.
- Do not overbeat eggs to avoid cracking during baking.
- Tapping the pan before baking helps prevent air bubbles in the cheesecake.
- Cooling in the oven with door cracked helps prevent the cheesecake top from cracking.
- Chill cheesecakes thoroughly for best slicing and texture.
- Substitute crushed cookies with graham crackers for a lighter crust option.
- Frozen raspberries can be used but may release extra moisture, slightly affecting texture.
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate dessert, baked cheesecake, chocolate raspberry dessert
