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Decadent Dark Chocolate Raspberry Cheesecake Recipe

★★★★★

4.5 from 139 reviews
  • Author: Hugo
  • Total Time: 5 hours 20 minutes
  • Yield: 8 servings 1x

Description

This Decadent Dark Chocolate Raspberry Cheesecake combines a rich chocolate cookie crust with a creamy, smooth cheesecake filling infused with dark chocolate and fresh raspberries. Perfectly baked to achieve a silky texture with a slight jiggle in the center, this dessert offers a harmonious blend of tart raspberries and deep cocoa flavors, ideal for special occasions or indulgent treats.

Ingredients

Scale

Crust

  • 2 cups Crushed Chocolate Cookies (substitute with graham crackers for a classic flavor)
  • 1/2 cup Melted Butter (no substitutions recommended)

Filling

  • 16 oz Cream Cheese (full-fat brick-style recommended)
  • 1 cup Granulated Sugar (brown sugar can be used for a deeper flavor)
  • 8 oz Melted Dark Chocolate (60% to 72% cocoa for best balance)
  • 1 tsp Vanilla Extract
  • 3 large Eggs (beat minimally to prevent cracks)
  • 1 cup Fresh Raspberries (frozen raspberries can be used but may alter texture)

Instructions

  1. Preheat Oven 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.
  2. Make the Crust: In a medium bowl, combine crushed chocolate cookies and melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the prepared springform pan to form the crust.
  3. Prepare Cheesecake Filling: In a large bowl, beat cream cheese with granulated sugar until smooth and creamy. Gently fold in melted dark chocolate and vanilla extract until well incorporated.
  4. Add Eggs and Raspberries: Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing. Carefully fold in fresh raspberries to maintain their shape.
  5. Assemble and Smooth: Pour the batter over the prepared crust in the springform pan. Smooth the surface with a spatula and gently tap the pan on the counter to release any air bubbles.
  6. Bake the Cheesecake: Place the pan in the preheated oven and bake for about 60 minutes, or until the center is slightly jiggly but not liquid. Avoid overbaking to maintain creamy texture.
  7. Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool inside for at least 1 hour to prevent cracking from temperature shock.
  8. Chill the Cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
  9. Serve: Remove the cheesecake from the refrigerator, unlatch the springform pan, slice, and serve. Optional: garnish with additional fresh raspberries or drizzle with melted dark chocolate.

Notes

  • Use full-fat cream cheese for the best texture and flavor.
  • Beating eggs minimally and incorporating them slowly helps prevent cracks on the cheesecake surface.
  • Fresh raspberries are preferred, but frozen raspberries can be used; just be aware they may alter the texture slightly.
  • Allowing the cheesecake to cool gradually in the oven reduces the risk of cracking.
  • For a classic crust alternative, substitute chocolate cookies with graham crackers.
  • Chocolate with 60% to 72% cocoa provides a well-balanced taste—too dark may be bitter, too light may lack depth.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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