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Decadent Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 50 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Decadent Dark Chocolate Raspberry Cheesecake combines a rich chocolate cookie crust with a smooth, creamy chocolate-infused cheesecake filling, studded with fresh raspberries for a tangy contrast. Baked to perfection, this dessert is elegantly balanced with deep chocolate notes and bright berry bursts, perfect for special occasions or indulgent treats.

Ingredients

Scale

Crust

  • 2 cups Crushed Chocolate Cookies (Substitute with graham crackers for a classic flavor)
  • 1/2 cup Melted Butter (No substitutions recommended)

Filling

  • 16 oz Cream Cheese (Use full-fat brick-style for best results)
  • 1 cup Granulated Sugar (Brown sugar can be used for a deeper flavor)
  • 8 oz Melted Dark Chocolate (Opt for chocolate with 60% to 72% cocoa for balance)
  • 1 tsp Vanilla Extract (No alternatives suggested)
  • 3 large Eggs (Beat minimally to prevent cracks)
  • 1 cup Fresh Raspberries (Frozen raspberries can be used but may alter texture)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing or lining it with parchment paper to prevent sticking and ensure easy removal.
  2. Make the Crust: In a medium bowl, combine the crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust layer.
  3. Prepare the Filling: In a large bowl, beat the cream cheese together with granulated sugar until completely smooth and creamy. Then gently fold in the melted dark chocolate and vanilla extract for a rich, flavorful base.
  4. Add Eggs and Raspberries: Add the eggs one at a time, mixing on low speed after each addition to avoid air incorporation which can cause cracks. Gently fold in the fresh raspberries to maintain their texture within the batter.
  5. Assemble Cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top carefully using a spatula and tap the pan gently on the counter to release trapped air bubbles.
  6. Bake the Cheesecake: Bake in the preheated oven for about 60 minutes until the edges are set and the center jiggles slightly when nudged, indicating a creamy texture. Avoid overbaking to prevent cracking.
  7. Cool and Chill: After baking, turn off the oven and slightly crack the oven door; allow the cheesecake to cool inside for at least 1 hour to prevent temperature shock. Then, refrigerate the cake for at least 4 hours to fully set and develop flavor.
  8. Serve: Once thoroughly chilled, remove the cheesecake from the refrigerator, unlatch and remove the springform pan sides, slice, and serve. Garnish with additional fresh raspberries or drizzle with melted chocolate if desired for extra decadence.

Notes

  • Use full-fat brick-style cream cheese for the best creamy texture and flavor.
  • To prevent cracks, mix the eggs minimally and bake at low temperature.
  • Fresh raspberries provide the best texture and flavor, but frozen raspberries can be used; just expect some differences in texture.
  • Allowing the cheesecake to cool gradually in the oven reduces the risk of cracking.
  • Optional garnish ideas include fresh raspberries, a dusting of powdered sugar, or additional melted dark chocolate drizzle.
  • Substituting brown sugar for granulated sugar will add a deeper, caramel-like flavor to the filling.

Find it online: https://yumrecipesfood.com/decadent-dark-chocolate-raspberry-cheesecake-recipe/