Dark Chocolate Raspberry Cheesecake Recipe
This decadent Dark Chocolate Raspberry Cheesecake combines a rich, chocolate cookie crust with a creamy, smooth cheesecake filling enhanced by dark chocolate and fresh raspberries. Perfect for chocolate lovers seeking a fruity twist, this dessert is both elegant and indulgent.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 3 hours (including cooling and chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 2 cups crushed chocolate cookies
- ¼ cup melted butter
Filling
- 24 ounces cream cheese, softened
- ½ cup sugar
- ¼ cup melted dark chocolate
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup fresh raspberries
Instructions
- Preheat the Oven: Set your oven to 325°F (160°C) to ensure it’s at the right temperature when you’re ready to bake.
- Prepare the Crust: Combine the crushed chocolate cookies with the melted butter until well blended. Press this mixture firmly into the bottom of a springform pan to create an even crust layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, sugar, melted dark chocolate, and vanilla extract together until the mixture is smooth and creamy.
- Add the Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing thoroughly after each addition to ensure a smooth batter.
- Fold in Raspberries: Gently fold fresh raspberries into the cheesecake filling, being careful not to crush the berries to maintain their texture and flavor.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 60 minutes, or until the center is set but slightly jiggly.
- Cool Before Serving: Allow the cheesecake to cool completely to room temperature, then chill in the refrigerator before slicing and serving to achieve the best texture and flavor.
Notes
- Use room temperature cream cheese for a smoother filling.
- For extra raspberry flavor, drizzle a raspberry sauce on top before serving.
- Ensure the cheesecake is fully cooled and refrigerated for at least 4 hours to set properly.
- To prevent cracking, avoid overbaking and consider placing a water bath in the oven.
- The cheesecake can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 105 mg
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate dessert, baked cheesecake, chocolate raspberry dessert
