Description
This Decadent Dark Chocolate Raspberry Cheesecake combines a rich chocolate cookie crust with a silky cream cheese and dark chocolate filling, studded with fresh raspberries for a perfect balance of tartness and sweetness. Baked to perfection, this cheesecake is a luxurious dessert ideal for special occasions or whenever you crave an indulgent treat.
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
- Preheat and prepare pan: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining the bottom with parchment paper to prevent sticking.
- Make crust: In a medium bowl, combine the crushed chocolate cookies with melted butter until the mixture has a wet sand texture. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Mix filling base: In a large mixing bowl, beat the cream cheese with granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add chocolate and vanilla: Fold in the melted dark chocolate and vanilla extract gently to incorporate without deflating the mixture.
- Incorporate eggs and raspberries: Add eggs one at a time, mixing on low speed after each addition to prevent incorporating too much air. Gently fold in the fresh raspberries carefully to distribute them evenly without breaking.
- Combine and smooth batter: Pour the cheesecake batter over the prepared crust and smooth the surface with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake the cheesecake: Place the pan in the preheated oven and bake for approximately 60 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly.
- Cool gradually: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for at least 1 hour to prevent cracking.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely for the best texture.
- Serve: Once chilled, remove from the refrigerator, unlatch the springform pan, slice, and serve with extra fresh raspberries or melted dark chocolate if desired.
Notes
- Ensure all ingredients are at room temperature before beginning to avoid lumps and cracking.
- Avoid overmixing the batter to prevent incorporating excess air which can cause cracks during baking.
- You can substitute chocolate cookies with graham crackers in the crust for a different but delicious flavor variation.
- Using frozen raspberries is possible but may result in a wetter texture inside the cheesecake.
- Allow the cheesecake to cool gradually in the oven before refrigeration to improve texture and prevent surface cracks.
Keywords: Dark chocolate cheesecake, raspberry cheesecake, chocolate dessert, baking dessert, creamy cheesecake, chocolate raspberry dessert