Description
This Dark Chocolate Raspberry Cheesecake combines rich, creamy cheesecake with the intense flavors of dark chocolate and fresh raspberries. Featuring a chocolate cookie crust and a smooth filling swirled with juicy raspberries, this dessert is perfect for special occasions or a decadent treat. Easy to make and elegant to serve, it offers a beautiful balance of tart fruit and deep chocolate in every bite.
Ingredients
Scale
The Crust:
- 2 cups crushed chocolate cookies (such as chocolate graham crackers)
- ¼ cup melted butter
The Filling:
- 24 oz cream cheese, softened
- ½ cup granulated sugar
- ¼ cup melted dark chocolate
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup fresh raspberries
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan, or line the bottom with parchment paper for easy removal.
- Make the Crust: In a medium bowl, mix the crushed chocolate cookies with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon or flat-bottomed glass to help compress the crust tightly.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the melted dark chocolate and vanilla extract, beating until well incorporated.
- Add the Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks during baking.
- Fold in Raspberries: Gently fold in the fresh raspberries with a spatula. Be careful not to crush them, as you want whole berries scattered throughout the cheesecake for beautiful bursts of flavor.
- Assemble and Bake: Pour the cheesecake batter over the prepared crust and smooth the top. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 60 minutes, or until the center is mostly set but still slightly jiggly. The cheesecake will continue to firm up as it cools.
- Cool and Chill: Remove from the oven and let the cheesecake cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
- Serve and Enjoy: Before serving, you can top with additional fresh raspberries, a drizzle of melted chocolate, or a dusting of powdered sugar for an elegant finish.
Notes
- For best results, use full-fat cream cheese for a creamy texture.
- Make sure the cream cheese is softened to avoid lumps in your batter.
- Be gentle when folding in raspberries to keep them intact.
- Using a springform pan makes removing the cheesecake easier.
- Letting the cheesecake chill overnight improves texture and flavor.
- To avoid cracks, do not overmix the batter and bake at a low temperature.
- Room temperature ingredients blend better and create a smoother filling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 420 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate raspberry dessert, creamy cheesecake, easy cheesecake recipe, baked cheesecake
