Dark Chocolate Raspberry Cheesecake Recipe

Introduction

This Dark Chocolate Raspberry Cheesecake combines rich, velvety chocolate with the fresh tartness of raspberries. It’s a decadent dessert perfect for special occasions or whenever you crave a luxurious treat.

Ingredients

• High-quality dark chocolate (at least 70% cocoa), amount as needed for ganache
• Cream cheese, softened to room temperature (quantity based on your cheesecake base)
• Fresh raspberries, for garnish and filling
• Chocolate cookie crust, prepared for the cheesecake base
• Chocolate ganache, prepared for topping

Instructions

1. Step 1: Whisk the chocolate ganache for a few seconds until it is fully melted and smooth.
2. Step 2: Pour the ganache over the chilled cheesecake, letting it drip naturally down the sides for an elegant look.
3. Step 3: Garnish the top with fresh raspberries to add a vibrant color and a burst of flavor.
4. Step 4: Slice the cheesecake carefully, serve, and enjoy your decadent dessert.

Tips & Variations

• Use a raspberry sauce swirl inside the cheesecake for extra fruitiness and a beautiful marbled effect.
• Chill the cheesecake overnight to allow flavors to meld and the ganache to set perfectly.
• Substitute dark chocolate with milk chocolate if you prefer a sweeter dessert.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, bring it to room temperature 15 minutes before serving. Leftovers can be frozen wrapped tightly for up to one month; thaw slowly in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this cheesecake?

Fresh raspberries are ideal for garnish to maintain texture and appearance, but you can use thawed frozen raspberries inside the cheesecake filling if fresh are unavailable.

How do I make chocolate ganache for the topping?

Heat equal parts of heavy cream and chopped dark chocolate until smooth and glossy, then let it cool slightly before pouring over the cheesecake.

Dark Chocolate Raspberry Cheesecake Recipe

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Indulge in the rich and decadent Dark Chocolate Raspberry Cheesecake, featuring a smooth cream cheese filling infused with high-quality dark chocolate, set atop a luscious chocolate cookie crust. Topped with a silky chocolate ganache and fresh raspberries, this dessert offers a perfect balance of bitterness from the dark chocolate and the tartness of fresh raspberries, making it a stunning and irresistible treat for any occasion.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chocolate Cookie Crust

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling

• 24 oz cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 200g high-quality dark chocolate (at least 70% cocoa), melted and slightly cooled
• 1 tsp vanilla extract

For the Chocolate Ganache

• 4 oz high-quality dark chocolate (at least 70% cocoa), chopped
• 1/2 cup heavy cream

For Garnish

• Fresh raspberries, for topping (about 1 cup)

Instructions

1. Prepare the Crust: In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
2. Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract. Gently fold in the melted dark chocolate until fully incorporated.
3. Bake the Cheesecake: Pour the cheesecake filling over the chilled crust. Place the springform pan on a baking sheet and bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
4. Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.
5. Prepare the Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour hot cream over chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then whisk gently until smooth and fully combined.
6. Pour Ganache on Cheesecake: Remove the chilled cheesecake from the refrigerator, and pour the prepared ganache over the top, allowing it to drip down the sides elegantly.
7. Garnish and Serve: Decorate with fresh raspberries on top of the ganache. Slice with a warm knife for clean cuts, serve, and enjoy this decadent dessert.

Notes

• To soften cream cheese quickly, leave it out at room temperature for about 1 hour before starting.
• Use a water bath while baking to prevent cracking by wrapping the springform pan in foil and placing it in a larger pan filled with hot water.
• Warm your knife under hot water and wipe dry before slicing to achieve smooth pieces.
• Store leftover cheesecake covered in the refrigerator for up to 4 days.
• For an extra depth of flavor, try adding a splash of raspberry liqueur to the cheesecake filling.

Keywords: Chocolate Raspberry Cheesecake, Dark Chocolate Cheesecake, Chocolate Ganache, Raspberry Dessert, Cheesecake Recipe