Dark Chocolate Raspberry Cheesecake Recipe
This Dark Chocolate Raspberry Cheesecake combines a rich chocolate cookie crust with a creamy dark chocolate-infused cheesecake filling, studded with fresh raspberries for a tart contrast. Baked to perfection and chilled for a smooth texture, it’s an indulgent dessert perfect for special occasions or chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 2 cups crushed chocolate cookies
- 1/4 cup melted butter
Filling
- 24 oz cream cheese, softened
- 1/2 cup sugar
- 1/4 cup melted dark chocolate
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup fresh raspberries
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (160°C). Mix the crushed chocolate cookies with the melted butter until evenly combined. Press this mixture firmly into the bottom of a springform pan to create an even crust layer.
- Make Filling: In a large mixing bowl, beat the softened cream cheese, sugar, melted dark chocolate, and vanilla extract together until the mixture is smooth and fully combined. Then, add the eggs one at a time, ensuring each is mixed thoroughly before adding the next.
- Add Raspberries and Assemble: Gently fold the fresh raspberries into the cream cheese mixture to avoid breaking the berries. Pour this filling evenly over the prepared chocolate cookie crust in the springform pan.
- Bake the Cheesecake: Place the pan in the oven and bake for 60 minutes or until the center is set but still slightly jiggly. Once baked, remove from the oven and allow the cheesecake to cool completely at room temperature.
- Chill Before Serving: For best flavor and texture, refrigerate the cooled cheesecake for several hours or overnight before slicing and serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Do not overmix the batter after adding the eggs to prevent cracks during baking.
- Gently folding the raspberries preserves their shape and prevents the filling from turning pink.
- Allow the cheesecake to cool fully before chilling to prevent condensation.
- Use a springform pan for easy removal of the cheesecake.
