Description
This decadent dark chocolate raspberry cheesecake combines a rich, smooth chocolate cream cheese filling with the bright freshness of raspberries on a crunchy chocolate cookie crust. Perfect for special occasions or when you want to impress with a luscious dessert, this cheesecake is a beautiful balance of creamy texture and fruity tartness, baked to perfection in a springform pan.
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)
- 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 Oven and Prepare Pan: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, combine the crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Prepare the Filling Base: In a large bowl, beat the cream cheese with granulated sugar until smooth and creamy. Then gently fold in the melted dark chocolate and vanilla extract until fully incorporated.
- Add Eggs and Raspberries: Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air and to prevent cracks. Gently fold in the fresh raspberries carefully to avoid breaking them up too much.
- Assemble and Smooth: Pour the cheesecake filling over the crust in the springform pan, smoothing the top with a spatula. Tap the pan lightly on the countertop to release any trapped air bubbles.
- Bake the Cheesecake: Bake in the preheated oven for about 60 minutes, until the center remains slightly jiggly but is mostly set. Avoid overbaking to maintain a creamy texture.
- Cool Gradually: Turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for at least 1 hour to prevent cracking from sudden temperature changes.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours to set fully and develop flavors.
- Serve: Once chilled, remove the cheesecake from the refrigerator, unlatch the springform pan, slice, and serve. Optionally garnish with extra fresh raspberries or drizzle with melted chocolate for presentation.
Notes
- For best results, ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Avoid overmixing the batter or incorporating too much air to prevent cracks during baking.
- If using frozen raspberries, thaw and drain excess liquid to avoid a watery filling.
- Using a water bath can also help prevent cracking, though it’s optional for this recipe.
- Allow the cheesecake to chill thoroughly; this improves slicing and flavor development.
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate cookie crust, creamy cheesecake recipe, baked cheesecake dessert