Dark Chocolate Raspberry Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
