Decadent Dark Chocolate Raspberry Cheesecake Recipe

ByOlivia Monroe
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Introduction

This decadent dark chocolate raspberry cheesecake is a luscious dessert that combines rich chocolate with the bright freshness of raspberries. Its creamy texture and chocolate crust make it an irresistible treat for special occasions or when you want to impress your guests.

A slice of dessert with three layers sits on a white plate on a white marbled surface. The bottom layer is dark brown, crumbly, and dense like chocolate cake. The middle layer is thick, smooth, and bright pink, resembling a raspberry cream filling. The top layer is a shiny, dark chocolate glaze that covers the whole slice. On top of the glaze, there are several fresh, bright red raspberries and pieces of dark chocolate scattered around them. A few extra pieces of dark chocolate are placed on the plate beside the slice. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup crushed chocolate cookies (Substitute with graham crackers for a classic flavor)
  • 5 tablespoons melted butter (No substitutions recommended for optimal texture)
  • 16 ounces cream cheese (Use full-fat brick-style for best results)
  • 1 cup granulated sugar (Brown sugar can be used for a deeper taste)
  • 8 ounces melted dark chocolate (Opt for chocolate with 60% to 72% cocoa for best results)
  • 1 teaspoon vanilla extract (No alternatives suggested)
  • 3 large eggs (Beat minimally to prevent cracks)
  • 1 cup fresh raspberries (Frozen can be used in a pinch, but may alter texture)
  • 1 cup whipped cream (Adds a light and airy touch)
  • ½ cup chocolate drizzle (Melted dark chocolate works beautifully)

Instructions

  1. Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan or line it with parchment paper.
  2. Step 2: Combine crushed chocolate cookies with melted butter in a bowl until well mixed. Press this mixture into the bottom of the pan to create a solid crust.
  3. Step 3: In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Then, gently fold in the melted dark chocolate and vanilla extract.
  4. Step 4: Incorporate the eggs one at a time, mixing on low speed, and gently fold in the fresh raspberries.
  5. Step 5: Pour the cheesecake batter over the crust in the springform pan, using a spatula to smooth the top.
  6. Step 6: Place the cheesecake in the oven and bake for about 60 minutes. The center should be slightly jiggly when you take it out.
  7. Step 7: After baking, turn off the oven and crack the door open, allowing your cheesecake to cool for 1 hour. Then, chill it in the fridge for at least 4 hours.
  8. Step 8: Once chilled, release the springform pan gently, slice the cheesecake, and garnish with additional raspberries or a drizzle of melted chocolate.

Tips & Variations

  • For a classic flavor, use graham crackers instead of chocolate cookies for the crust.
  • Brown sugar can replace granulated sugar for a richer taste.
  • Use full-fat cream cheese to achieve the best creamy texture.
  • Fold the eggs in gently to avoid cracks on the cheesecake surface.
  • Top with whipped cream and extra raspberries for a light, fresh contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow it to come to room temperature for 15-20 minutes before serving. Avoid microwaving as it can affect texture.

How to Serve

A close-up view of a three-layer dessert slice on a white plate, placed on a white marbled surface. The bottom layer is a dark, crumbly chocolate cake, rough in texture. The middle layer is smooth and bright pink, creamy with bits of raspberry visible. The top layer is a shiny dark chocolate glaze, glossy and reflective, covering the entire slice. On top of the dessert are several fresh, red raspberries and broken chunks of dark chocolate scattered around the raspberries and on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can substitute frozen raspberries if fresh are unavailable, but be aware this may slightly change the texture and moisture content of the cheesecake.

How do I prevent cracks on my cheesecake?

Mix eggs gently at low speed and avoid overbeating. Baking at a low temperature and allowing the cheesecake to cool gradually with the oven door cracked also helps prevent cracks.

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Decadent Dark Chocolate Raspberry Cheesecake Recipe

★★★★★

4.7 from 50 reviews
  • Author: Olivia
  • Total Time: 5 hours 20 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian
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Description

This Decadent Dark Chocolate Raspberry Cheesecake is a luscious dessert combining a rich dark chocolate filling with fresh raspberries on a chocolate cookie crust. Perfectly creamy and velvety, it features a smooth dark chocolate swirl and a delicate chocolate drizzle finish, creating an indulgent treat that’s sure to impress family and friends.

Ingredients

Scale

Crust

  • 1 cup crushed chocolate cookies (Substitute with graham crackers for a classic flavor.)
  • 5 tablespoons melted butter (No substitutions recommended for optimal texture.)

Filling

  • 16 ounces cream cheese (Use full-fat brick-style for best results.)
  • 1 cup granulated sugar (Brown sugar can be used for a deeper taste.)
  • 8 ounces melted dark chocolate (Opt for chocolate with 60% to 72% cocoa for best results.)
  • 1 teaspoon vanilla extract (No alternatives suggested.)
  • 3 large eggs (Beat minimally to prevent cracks.)
  • 1 cup fresh raspberries (Frozen can be used in a pinch, but may alter texture.)

Topping

  • 1 cup whipped cream (Adds a light and airy touch.)
  • ½ cup chocolate drizzle (Melted dark chocolate works beautifully.)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan or line it with parchment paper to prevent sticking and ensure easy removal.
  2. Make the Crust: Combine crushed chocolate cookies with melted butter in a bowl until well mixed. Press this mixture firmly into the bottom of the prepared pan to create an even, solid crust base for the cheesecake.
  3. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring there are no lumps for a silky cheesecake texture.
  4. Add Chocolate and Vanilla: Gently fold in the melted dark chocolate and vanilla extract into the cream cheese mixture, carefully blending so the batter stays smooth and consistent in flavor.
  5. Incorporate Eggs and Raspberries: Add the eggs one at a time, mixing on low speed to avoid overbeating which can cause cracks during baking. Then gently fold in the fresh raspberries to evenly distribute them throughout the batter.
  6. Assemble Cheesecake: Pour the cheesecake batter over the crust in the springform pan. Use a spatula to smooth the top evenly, making sure the raspberries are distributed nicely.
  7. Bake: Place the cheesecake in the preheated oven and bake for about 60 minutes. The center should remain slightly jiggly when the baking time is complete, indicating a perfect creamy set.
  8. Cool: After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks and settling issues.
  9. Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set and enhance the flavors.
  10. Serve: Carefully release the springform pan, slice the cheesecake, garnish with additional fresh raspberries or drizzle with melted dark chocolate before serving for an elegant presentation.

Notes

  • Use full-fat brick-style cream cheese for the creamiest texture.
  • Opt for dark chocolate with 60% to 72% cocoa for the richest flavor.
  • Beat eggs minimally and add one at a time to prevent cracks during baking.
  • Fresh raspberries provide the best texture; frozen can be substituted but may slightly alter texture.
  • Allow the cheesecake to cool gradually in the oven with the door cracked to reduce cracking.
  • Chilling overnight is recommended for the best flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate raspberry dessert, creamy cheesecake, baked cheesecake, chocolate crust

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