Description
Dark Chocolate Raspberry Cheesecake is a rich, indulgent dessert that combines the bold depth of dark chocolate with the bright, tangy sweetness of fresh raspberries. Set on a chocolate cookie crust, this cheesecake delivers a luxurious, creamy texture with a balanced contrast of flavors. It’s a stunning centerpiece for any special occasion or an elegant treat when you’re craving something decadent.
Ingredients
For the crust
1 ½ cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the cheesecake filling
12 ounces dark chocolate, chopped
24 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
1 ½ cups fresh raspberries
For the ganache topping
4 ounces dark chocolate, chopped
½ cup heavy cream
Fresh raspberries for garnish (optional)
Instructions
Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the bottom and sides with aluminum foil if using a water bath.
In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
Melt the dark chocolate in a heatproof bowl set over simmering water or in the microwave in short intervals, stirring until smooth. Set aside to cool slightly.
In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla and continue mixing until fully combined. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
Add the sour cream and melted chocolate, mixing until smooth. Gently fold in the fresh raspberries.
Pour the filling over the cooled crust and smooth the top. Bake for 50 to 60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
Remove from the oven and allow to cool to room temperature. Refrigerate for at least 4 hours or overnight before adding the ganache.
To make the ganache, heat the cream in a small saucepan until just simmering. Pour over the chopped chocolate and let sit for 1 to 2 minutes, then stir until smooth and glossy.
Pour the ganache over the chilled cheesecake and spread evenly. Garnish with fresh raspberries if desired. Chill for 30 more minutes before slicing and serving.
Notes
Using high-quality dark chocolate makes a big difference in flavor and texture. If fresh raspberries are not available, frozen raspberries can be used, but do not thaw them before folding into the batter. For a cleaner slice, dip a sharp knife in hot water and wipe it between cuts. This cheesecake can be made up to two days ahead and stored in the refrigerator.