Description

This Decadent Dark Chocolate Raspberry Cheesecake combines a rich, creamy chocolate filling with a buttery chocolate cookie crust and fresh raspberries for a luscious dessert. Perfect for chocolate lovers craving a sophisticated twist on classic cheesecake, this recipe is smooth, velvety, and beautifully balanced with the tartness of raspberries.

Ingredients

Scale

Crust

2 cups crushed chocolate cookies (substitute with graham crackers for classic flavor)
1/2 cup melted butter (no substitutions recommended)

Filling

16 oz cream cheese (full-fat brick-style preferred)
1 cup granulated sugar (brown sugar can be used for deeper flavor)
8 oz melted dark chocolate (60% to 72% cocoa content recommended)
1 tsp vanilla extract
3 large eggs (beaten minimally to prevent cracks)
1 cup fresh raspberries (frozen can be used but may alter texture)

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it 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 it firmly and evenly into the bottom of the prepared springform pan to form the crust.
Prepare the Filling: In a large bowl, beat the cream cheese with the granulated sugar until the mixture is smooth and creamy. Gently fold in the melted dark chocolate and vanilla extract until fully incorporated.
Add Eggs and Raspberries: Add the eggs one at a time, mixing on low speed after each addition to prevent overbeating. Carefully fold in the fresh raspberries to preserve their shape.
Assemble and Smooth: Pour the batter over the prepared crust, smoothing the top with a spatula. Tap the springform pan gently to release any trapped air bubbles.
Bake the Cheesecake: Bake in the preheated oven for approximately 60 minutes. The center should remain slightly jiggly to prevent overbaking and cracking.
Cool Gradually: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for at least 1 hour. This gradual cooling helps prevent cracks.
Chill Thoroughly: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
Serve: Once chilled, remove from the refrigerator, unlatch the springform pan, slice carefully, and serve. Enhance presentation with additional fresh raspberries or a drizzle of melted dark chocolate if desired.

Notes

Use full-fat cream cheese for the best texture and flavor.
Be careful not to overbeat eggs to prevent cracks in the cheesecake.
Gradual cooling helps maintain a smooth, crack-free surface.
If using frozen raspberries, thaw and drain them to minimize excess moisture.
For richer flavor, choose dark chocolate with between 60% and 72% cocoa content.
Allow at least 4 hours chilling time for optimal texture; overnight refrigeration is ideal.
To avoid cracking, avoid opening the oven door during baking.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 1/8 of cheesecake)
Calories: 420 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 32 g
Saturated Fat: 19 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 120 mg

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