Print

Dark Chocolate Raspberry Cheesecake

dark chocolate raspberry cheesecake - featured image
Print Recipe

This dark chocolate raspberry cheesecake combines a rich, creamy chocolate filling with a tangy raspberry swirl, all atop a chocolate cookie crust. It’s an easy, showstopping dessert perfect for berry lovers and special occasions.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (chocolate graham crackers or Oreos, finely crushed)
  • 1/4 cup unsalted butter, melted
  • Pinch of salt
  • 2 cups dark chocolate chips or chopped dark chocolate (60-70% cacao)
  • 24 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh raspberries (or thawed frozen raspberries, drained)
  • 3 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • Extra fresh raspberries (for garnish, optional)
  • Dark chocolate shavings or curls (for garnish, optional)
  • Powdered sugar (for garnish, optional)

Instructions

  1. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, combine chocolate cookie crumbs, melted butter, and a pinch of salt. Stir until the mixture resembles wet sand. Press evenly into the bottom of the pan and chill in the refrigerator for about 10 minutes.
  3. In a small saucepan, combine raspberries, 3 tablespoons sugar, and lemon juice. Cook over medium heat, stirring and mashing, until thickened (about 5-6 minutes). For a seedless swirl, press through a fine mesh strainer. Set aside to cool.
  4. Melt the dark chocolate in a heatproof bowl in the microwave in 30-second bursts, stirring after each, until smooth. Let cool slightly.
  5. In a large bowl, beat cream cheese until creamy and smooth (2-3 minutes). Add 1 cup sugar and beat until fluffy, scraping down the sides as needed.
  6. Add eggs one at a time, beating briefly after each. Do not overmix.
  7. Add sour cream, heavy cream, vanilla extract, and 1/4 teaspoon salt. Mix until smooth.
  8. Pour in the melted (not hot) chocolate and beat on low speed until fully combined.
  9. Pour the chocolate cheesecake filling over the chilled crust and smooth the top.
  10. Dollop teaspoons of raspberry puree across the surface. Swirl gently with a knife or toothpick for a marbled effect.
  11. Place the pan on a baking sheet and bake at 325°F for 55-65 minutes, until edges are set but the center still jiggles slightly.
  12. Turn off the oven, crack the door, and let the cheesecake sit in the oven for 1 hour.
  13. Remove from oven and cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
  14. Before serving, garnish with extra raspberries, chocolate curls, and a dusting of powdered sugar if desired. Slice with a hot, clean knife.

Notes

For a gluten-free version, use gluten-free chocolate cookies or almond flour in the crust. Let all ingredients come to room temperature before mixing for the smoothest filling. Don’t overmix after adding eggs to avoid cracks. Chill overnight for best flavor and texture. Garnish just before serving for the prettiest presentation.

Nutrition

Keywords: dark chocolate cheesecake, raspberry cheesecake, berry dessert, chocolate raspberry dessert, easy cheesecake, holiday dessert, showstopper dessert, chocolate berry cheesecake

Find it online: https://yumnode.com/dark-chocolate-raspberry-cheesecake-recipe-easy-berry-dessert-lovers-favorite/