Dark Chocolate Raspberry Cheesecake: Indulge in a Decadent Dessert Delight Recipe
Indulge in a decadent dessert with this Dark Chocolate Raspberry Cheesecake, featuring a rich chocolate cookie crust, creamy dark chocolate-infused cheesecake filling, luscious chocolate ganache topping, and fresh raspberries for a burst of natural tartness and elegance.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 15 minutes prep + 60 minutes bake + 4 hours chilling (approx. 5 hours 45 minutes total)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 24 ounces cream cheese, softened to room temperature
- 1 cup high-quality dark chocolate (at least 70% cocoa), melted and slightly cooled
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Topping
- 1/2 cup heavy cream
- 4 ounces high-quality dark chocolate (at least 70% cocoa), chopped
- Fresh raspberries, for garnish
Instructions
- Prepare the crust: In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar, continuing to beat until fully incorporated. Add melted dark chocolate and vanilla extract, mixing until combined. Beat in eggs one at a time, followed by sour cream, until the batter is smooth.
- Bake the cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top. Bake in a preheated oven at 325°F (163°C) for about 60 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.
- Chill the cheesecake: Remove from oven and refrigerate for at least 4 hours or overnight to set completely.
- Prepare the chocolate ganache: Heat heavy cream in a small saucepan over medium heat until just boiling. Pour hot cream over chopped dark chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
- Decorate the cheesecake: Pour the ganache over the chilled cheesecake, allowing it to drip evenly down the sides. Garnish generously with fresh raspberries on top.
- Serve: Slice the cheesecake carefully and enjoy this rich and fruity dessert.
Notes
- Use high-quality dark chocolate with at least 70% cocoa for a rich chocolate flavor.
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- For a smoother ganache, chop the chocolate finely to help it melt evenly.
- Allow the cheesecake to chill overnight for best texture and flavor.
- To prevent cracking, avoid opening the oven while baking and allow gradual cooling as instructed.
