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Dark Chocolate Raspberry Cheesecake Recipe

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4.5 from 88 reviews

This Dark Chocolate Raspberry Cheesecake combines a rich and smooth cream cheese filling infused with melted dark chocolate and fresh raspberries atop a crunchy chocolate wafer crust. Finished with lightly sweetened whipped cream and extra raspberries, this decadent dessert is perfect for chocolate lovers seeking an elegant treat with a fruity twist.

Ingredients

Crust

  • 2 cups chocolate wafer cookies, crushed
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 8 oz dark chocolate (70% cocoa or higher), melted
  • 2 cups fresh raspberries

Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Extra raspberries and chocolate shavings for garnish (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Combine the crushed chocolate wafer cookies, melted butter, and granulated sugar in a medium bowl until the mixture resembles wet sand. Press it firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool completely.
  2. Make the Filling Base: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar with an electric mixer on medium speed until smooth and creamy. Add vanilla extract and sour cream, mixing thoroughly until fully combined and smooth.
  3. Add the Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth, lump-free filling.
  4. Incorporate the Dark Chocolate: Melt the dark chocolate over a double boiler or carefully in the microwave, then let it cool slightly to avoid cooking the eggs. Gently fold the melted chocolate into the cream cheese mixture, mixing just enough to combine without overmixing.
  5. Add Raspberries and Pour: Carefully fold in fresh raspberries, taking care not to crush them and preserve their texture. Pour this filling evenly over the cooled crust in the springform pan.
  6. Bake the Cheesecake: Bake in the preheated oven for 50 to 60 minutes. The center should be set but still slightly jiggly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour to prevent cracking.
  7. Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavors.
  8. Prepare the Topping and Garnish: Whip the heavy cream with powdered sugar until soft peaks form. Spread evenly over the chilled cheesecake and garnish with extra fresh raspberries and chocolate shavings if desired.

Notes

  • Use fresh, ripe raspberries for best flavor and texture.
  • Be careful not to overmix the filling to avoid incorporating too much air, which can cause cracking.
  • Allow the cheesecake to cool gradually inside the oven to minimize cracking on the surface.
  • For easier slicing, dip your knife in warm water and wipe it clean between cuts.
  • The cheesecake can be stored in the refrigerator for up to 3 days.

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