Introduction

This decadent dark chocolate raspberry cheesecake is a luscious dessert that combines rich chocolate flavor with fresh, tangy raspberries. Perfect for special occasions or when you want to treat yourself to something truly indulgent.

A slice of pie with four visible layers sits on a white plate over a white marbled surface. The bottom layer is a crumbly, dark brown crust. Above it is a thick, dark chocolate layer that looks smooth and dense. On top of this is a pink, creamy layer with a soft texture, partially covered by a thin, glossy, deep red raspberry jelly layer. The slice is topped with a shiny, dark chocolate ganache that drips slightly down the sides. Fresh, bright red raspberries and dark chocolate shards decorate the top of the slice, adding contrast and texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed chocolate cookies (substitute with graham crackers for a classic flavor)
1/2 cup melted butter (no substitutions recommended)
16 oz cream cheese (use full-fat brick-style for best results)
1 cup granulated sugar (brown sugar can be used for a deeper flavor)
8 oz melted dark chocolate (opt for chocolate with 60% to 72% cocoa for balance)
1 tsp vanilla extract (no alternatives suggested)
3 large eggs (beat minimally to prevent cracks)
1 cup fresh raspberries (frozen raspberries can be used but may alter texture)

Instructions

Step 1: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing or lining it with parchment paper.
Step 2: In a medium bowl, combine crushed chocolate cookies with melted butter until the mixture resembles wet sand, then press it firmly into the bottom of the prepared pan.
Step 3: In a large bowl, beat cream cheese with granulated sugar until smooth and creamy. Fold in melted dark chocolate and vanilla extract gently.
Step 4: Add eggs one at a time, mixing on low speed after each addition to keep the batter smooth. Then gently fold in the fresh raspberries.
Step 5: Pour the batter over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
Step 6: Bake for about 60 minutes, or until the center is slightly jiggly but not liquid. Avoid overbaking to keep the cheesecake creamy.
Step 7: Turn off the oven, crack the door open, and let the cheesecake cool inside for at least 1 hour to prevent cracks.
Step 8: Chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.
Step 9: When ready to serve, remove from the fridge, unlatch the springform pan, slice, and garnish with additional raspberries or melted chocolate if desired.

Tips & Variations

Use full-fat cream cheese and avoid overmixing to ensure a smooth, creamy texture.
For a classic crust, substitute the chocolate cookies with graham crackers.
Try brown sugar instead of granulated sugar for a richer taste.
If using frozen raspberries, drain them well to reduce extra moisture and avoid affecting the cheesecake texture.
Serve with a drizzle of raspberry sauce or whipped cream for extra indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, bring slices to room temperature or serve chilled as preferred. The texture is best enjoyed cold.

How to Serve

A slice of layered cake on a white plate with a thin gold rim rests on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust. Above that is a thick, glossy dark chocolate layer embedded with small raspberry pieces. The next layer is a bright pink mousse, smooth and creamy with visible raspberry seeds. On top is a shiny dark chocolate ganache dripping slightly on the sides. The cake is decorated with fresh red raspberries and small square and teardrop-shaped dark chocolate pieces arranged on the ganache. There is a small chocolate drip on the plate near the slice. 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, frozen raspberries can be used, but be sure to drain them well to minimize extra moisture, which can affect the cheesecake’s texture.

How do I prevent cracks in my cheesecake?

Beat the eggs minimally, avoid overbaking, and allow the cheesecake to cool gradually in the oven with the door slightly open before refrigerating. This helps prevent cracks.