Dark Chocolate Raspberry Cheesecake

Why You’ll Love This Recipe

Dark Chocolate Raspberry Cheesecake is an indulgent dessert that combines the richness of dark chocolate with the tart brightness of fresh raspberries. This luscious treat features a velvety smooth chocolate cheesecake base, a layer of raspberry sauce, and a crisp cookie crust. Perfect for special occasions or whenever you’re craving a decadent and fruity delight.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chocolate cookie crumbs
unsalted butter
cream cheese
granulated sugar
eggs
sour cream
dark chocolate (melted)
vanilla extract
fresh raspberries
cornstarch
lemon juice
water

directions

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Mix chocolate cookie crumbs with melted butter and press into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Mix in sour cream, melted dark chocolate, and vanilla extract until fully combined.

Pour the cheesecake mixture over the crust and smooth the top.

Bake for 55-65 minutes or until the center is just set. Let cool in the oven with the door cracked open for 1 hour.

While the cheesecake cools, combine raspberries, sugar, cornstarch, lemon juice, and water in a saucepan. Cook over medium heat until thickened and the berries break down.

Cool the raspberry sauce slightly and spread it over the cooled cheesecake.

Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Servings and timing

This recipe yields approximately 12 slices.
Preparation time: 20 minutes
Baking time: 55-65 minutes
Cooling and chilling time: 5 hours
Total time: 6 hours 30 minutes

Variations

Use white chocolate instead of dark for a sweeter flavor.
Swap raspberries for strawberries or blackberries for a different twist.
Add a chocolate ganache layer for extra decadence.
Incorporate a hint of espresso powder into the filling to enhance the chocolate flavor.

storage/reheating

Store Dark Chocolate Raspberry Cheesecake in the refrigerator, covered, for up to 5 days.
For longer storage, freeze individual slices wrapped tightly for up to 2 months.
Thaw in the refrigerator overnight before serving.

FAQs

Can I use frozen raspberries?

Yes, just make sure to thaw and drain them before making the sauce.

Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracks. If skipping it, place a pan of water on the oven rack below.

What type of dark chocolate is best?

Use high-quality dark chocolate with at least 60% cocoa for the best flavor.

Can I make it ahead of time?

Absolutely, this cheesecake is best made a day in advance for optimal flavor and texture.

Is it necessary to refrigerate overnight?

Yes, chilling overnight helps the cheesecake set and enhances the flavor.

Can I use low-fat cream cheese?

Full-fat is recommended for the best texture, but low-fat can be used with slight changes in consistency.

Why is my cheesecake cracking?

Cracks can happen from overmixing or rapid cooling—cooling slowly and using a water bath can help.

Can I add a crust to the sides?

Yes, you can press the crust mixture up the sides of the pan before baking.

Can I make it gluten-free?

Use gluten-free chocolate cookies for the crust to make the recipe gluten-free.

Can I top it with whipped cream?

Yes, whipped cream makes a lovely topping alongside fresh berries.

Conclusion

Dark Chocolate Raspberry Cheesecake is the ultimate dessert for chocolate and berry lovers alike. With its luxurious texture, rich flavor, and vibrant raspberry topping, it’s a showstopper for any gathering or celebration. Make it once, and you’ll be looking for every excuse to bake it again.

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