Dark Chocolate Raspberry Cheesecake Recipe
Indulge in a luscious Dark Chocolate Raspberry Cheesecake featuring a rich chocolate cookie crust, a creamy cream cheese filling blended with high-quality dark chocolate, topped with a glossy chocolate ganache and fresh raspberries for a perfect balance of tart and sweet flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 ½ cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
Cheesecake Filling
- 16 oz cream cheese, softened to room temperature
- 1 cup high-quality dark chocolate (70% cocoa), melted
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Ganache and Topping
- ½ cup heavy cream
- 4 oz dark chocolate (70% cocoa), chopped
- Fresh raspberries, for garnish
Instructions
- Prepare the crust: Combine chocolate cookie crumbs, melted butter, and sugar in a bowl. Press mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue beating. Mix in melted dark chocolate and vanilla extract until fully incorporated. Add eggs one at a time, beating gently after each addition just until combined to avoid overmixing.
- Bake the cheesecake: Pour the cheesecake filling over the chilled crust. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes until the center is almost set but still slightly jiggly. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour to prevent cracks. Then refrigerate for at least 4 hours or overnight.
- Prepare the ganache: Heat heavy cream in a small saucepan just until it begins to simmer. Pour over chopped dark chocolate in a bowl and let sit for 2-3 minutes. Whisk until smooth and fully combined.
- Finish the cheesecake: Remove chilled cheesecake from refrigerator and pour the chocolate ganache over the top, allowing it to drip down the sides elegantly. Garnish with fresh raspberries evenly spaced on top.
- Serve: Slice the cheesecake with a hot knife for clean cuts. Serve chilled and enjoy the decadent blend of dark chocolate and tangy raspberry flavors.
Notes
- Use room temperature ingredients for a smoother cheesecake filling.
- Gently beat eggs to avoid incorporating too much air, preventing cracks.
- Let ganache cool slightly before pouring to achieve a thick, glossy finish.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- This cheesecake can be made a day ahead to allow flavors to meld beautifully.
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate ganache, chocolate dessert, creamy cheesecake, chocolate raspberry dessert
