Dark Chocolate Raspberry Cheesecake with Ganache Drizzle

Indulge in a Decadent Dessert Delight Recipe

★★★★★

4.9 from 10 reviews

This Dark Chocolate Raspberry Cheesecake is a luxurious dessert that perfectly combines rich, velvety dark chocolate with the tartness of fresh raspberries. Featuring a chocolate cookie crust, smooth cream cheese filling, and a glossy dark chocolate ganache topping, it’s an indulgent treat ideal for special occasions or anytime you crave an elegant sweet delight.

Author: Marco
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 6 hours 25 minutes (including chilling time)
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

1 1/2 cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted

Filling

24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
6 ounces high-quality dark chocolate (70% cocoa), melted and slightly cooled

Ganache

6 ounces high-quality dark chocolate (70% cocoa), chopped
1/2 cup heavy cream

Garnish

1 cup fresh raspberries

Instructions

Prepare the crust: Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and melted dark chocolate until fully incorporated.
Bake the cheesecake: Pour the filling over the chilled crust, smoothing the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and leave the door slightly open for 1 hour to prevent cracking. Then cool completely at room temperature before chilling in the refrigerator for at least 4 hours or overnight.
Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chopped dark chocolate and let sit for 2-3 minutes. Whisk gently until the ganache is fully melted and smooth.
Assemble the cheesecake: Pour the prepared ganache evenly over the chilled cheesecake, allowing it to drip down the sides for an elegant finish. Refrigerate for an additional 30 minutes to set the ganache.
Garnish and serve: Top the ganache with fresh raspberries. Slice carefully with a warm knife for clean cuts. Serve chilled and enjoy this decadent dessert.

Notes

Use high-quality dark chocolate with at least 70% cocoa for a rich, intense flavor.
Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
To prevent cracks, avoid overbaking and use the oven cooling method as described.
Let the ganache cool slightly before pouring over the cheesecake to prevent melting the filling.
Keep the cheesecake refrigerated until serving for the best texture and taste.