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

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.
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.
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.
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.
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.
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.
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.
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.
Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set and enhance the flavors.
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