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Dark Chocolate Raspberry Cheesecake Recipe

Dark Chocolate Raspberry Cheesecake Recipe
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★★★★★

4.7 from 8 reviews

A rich and decadent Dark Chocolate Raspberry Cheesecake featuring a chocolate cookie crust, creamy dark chocolate-infused cream cheese filling, and fresh raspberries for a perfect balance of tart and sweet flavors. This dessert is an indulgent treat perfect for special occasions or when craving a luxurious cheesecake with a berry twist.

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

  1. Prepare the crust: Combine the crushed chocolate cookies and melted butter in a bowl, mixing until the crumbs are evenly coated. Press the mixture firmly in the bottom of a 9-inch springform pan to form an even crust. Place the pan in the refrigerator to set while you prepare the filling.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the granulated sugar and continue beating until fully combined and smooth. Slowly mix in the melted dark chocolate and vanilla extract to incorporate evenly.
  3. Add eggs: Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix, which can introduce excess air.
  4. Fold in raspberries: Gently fold in half of the fresh raspberries by hand to distribute them throughout the filling without crushing them.
  5. Assemble and bake: Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula and sprinkle the remaining raspberries on top. Bake in a preheated oven at 325°F (163°C) for 50 to 60 minutes until the center is almost set but still slightly jiggly.
  6. Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Remove from the oven and refrigerate for at least 4 hours or preferably overnight to set completely.
  7. Serve: Carefully release the springform pan and transfer the cheesecake to a serving plate. Garnish if desired with additional fresh raspberries or chocolate shavings. Slice and enjoy your dark chocolate raspberry cheesecake chilled.

Notes

  • Use full-fat cream cheese for the creamiest texture and richest flavor.
  • Make sure the cream cheese is softened to avoid lumps in the filling.
  • Gently fold in raspberries to keep them from breaking and coloring the batter too much.
  • Do not overbake to keep the cheesecake smooth and avoid cracks.
  • Allow the cheesecake to chill thoroughly for best slicing results.
  • For easier removal, run a knife around the edge of the pan before releasing the springform ring.

Nutrition

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

Find it online: https://zestywithzane.com/dark-chocolate-raspberry-cheesecake-recipe/