Dark Chocolate Raspberry Cheesecake Recipe
This rich and decadent Dark Chocolate Raspberry Cheesecake combines a smooth dark chocolate-infused cream cheese filling with fresh raspberries on a crunchy chocolate cookie crust. Baked to perfection, this dessert offers a luscious blend of chocolate and tart raspberry flavors, perfect for any special occasion or a satisfying treat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 3 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 2 cups crushed chocolate cookies
- ¼ cup melted butter
Filling
- 24 ounces cream cheese, softened
- ½ cup sugar
- ¼ cup melted dark chocolate
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup fresh raspberries
Instructions
- Preheat oven: Set your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare crust: Mix the crushed chocolate cookies with the melted butter until well combined. Press this mixture evenly into the bottom of a springform pan to form the crust.
- Make filling: In a mixing bowl, beat the softened cream cheese, sugar, melted dark chocolate, and vanilla extract until the mixture is very smooth and creamy.
- Add eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a smooth batter.
- Fold in raspberries: Gently fold the fresh raspberries into the cream cheese mixture to distribute them without breaking them apart.
- Assemble and bake: Pour the filling over the cookie crust in the springform pan. Bake in the preheated oven for 60 minutes, or until the center of the cheesecake is set but still slightly jiggly.
- Cool: Allow the cheesecake to cool completely at room temperature, then refrigerate for several hours or overnight before serving to achieve the best texture.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Make sure cream cheese is softened to avoid lumps in the batter.
- To prevent cracking, avoid overbaking; the center should remain slightly jiggly when removed from the oven.
- Fresh raspberries can be replaced with frozen ones if fresh are out of season. Just thaw and drain excess moisture before folding in.
- For a glossy top, optionally drizzle melted dark chocolate over the cooled cheesecake before serving.
Keywords: Dark Chocolate Cheesecake, Raspberry Cheesecake, Chocolate Raspberry Dessert, Baked Cheesecake, Chocolate Cookie Crust
