Dark Chocolate Raspberry Cheesecake Recipe

Introduction

Rich, silky cheesecake fans who adore the indulgent pairing of dark chocolate and raspberries will swoon over this Dark Chocolate Raspberry Cheesecake. It's creamy, decadent, and filled with intense flavors that strike a perfect balance of sweetness and tartness. Picture sinking your teeth into silky chocolate filling wrapped in a crunchy crust with explosions of sweet raspberries—it's foodie nirvana on a plate.

This dessert isn't about steps, it's about creating a dessert that hugs you in comfort. Special occasion or just because you deserve a treat, let's get started!

Ingredients

For the Crust:

2 cups cookie crumbs using chocolate cookies (Oreo or any chocolate biscuit)

¼ cup melted butter

2 tablespoons granulated sugar

For the Cheesecake Filling:

16 oz (450g) softened cream cheese

1 cup granulated sugar

2 teaspoons vanilla extract

3 large eggs

½ cup sour cream

½ cup heavy cream

1 ½ cups melted dark chocolate

¼ teaspoon salt

For the Raspberry Swirl:

1 cup raspberries, either fresh or frozen

2 tablespoons sugar

1 teaspoon cornstarch mixed with 1 tablespoon water

For the Ganache Topping:

½ cup heavy cream

¾ cup chopped dark chocolate

For Garnishing:

Raspberries

Shaved dark chocolate

Whipped cream (optional)

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat the oven to 325°F (163°C).

Combine the melted butter, melted chocolate cookie crumbs, and sugar in a bowl and mix well.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 8-10 minutes and let cool while preparing the filling.

Step 2: Prepare the Raspberry Swirl

Cook the raspberries and sugar in a small saucepan over medium heat until the berries are soft.

Add cornstarch slurry and stir until the mixture thickens slightly.

Remove from heat and strain if a smooth swirl is desired.

Step 3: Prepare the Cheesecake Filling

Beat cream cheese and sugar together in a large bowl until very light and smooth.

Add the vanilla extract, and beat eggs one at a time, incorporating well.

Stir in sour cream, dark chocolate melted, heavy cream, and salt and mix until exceptionally well combined.

Pour filling into the crust.

Drizzle top with raspberry sauce and then do swirls using a knife.

Step 4: Bake the Cheesecake

Wrap the bottom of the springform pan with aluminum foil and place it in a larger baking pan.

Add hot water to the large pan to create a water bath (this prevents cracks!).

Bake 50-60 minutes or until the center jiggles just slightly but holds its shape.

Turn the oven off, crack the door, and let the cheesecake cool there for an hour.

Chill for a minimum of 4 hours (over night is best!).

Step 5: Ganache Topping Prep

Heat heavy cream to scalding, then pour it over chopped dark chocolate.

Sit for one minute, then whisk until smooth and glossy.

Drizzle ganache over cooled cheesecake and smooth out.

Step 6: Garnish & Serve

Top with fresh raspberries, shaved chocolate, and whipped cream .

Cut and indulge in each rich slice!

Tips & Variations

Crunchier crust? Crush graham cookies rather than chocolate cookies.

More raspberry flavor? Create a layer of raspberry jam between crust and cheesecake filling.

Extra chocolatey: Add mini chocolate chips to the cheesecake batter.

No water bath? Place a pan of hot water on the lower rack in the oven instead.

Gluten-free option: Prepare crust using gluten-free chocolate cookies.

Conclusion

This Dark Chocolate Raspberry Cheesecake is chocolate paradise. It's rich, creamy, and bursting with fruity taste. You can do it for a party or simply because, and either way, you'll be craving it. Give it a try, experiment with the flavors, and most importantly, indulge in every morsel!

FAQs

1. Can I use milk chocolate instead of dark chocolate?

Yes, but dark chocolate gives a deeper, less sweet flavor to the cheesecake. For milk chocolate, reduce the sugar a bit.

2. How do I store leftovers?

Store cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months.

3. Can I make this cheesecake without eggs?

Yes! Substitute eggs with ½ cup Greek yogurt or a flaxseed egg replacer.

4. Do I have to use a water bath?

A water bath will help avoid cracking, but if you don't have one, just avoid overbaking the cheesecake.

5. How can I make this cheesecake dairy-free?

Substitute cream cheese with dairy-free cream cheese, heavy cream with coconut cream, and a dairy-free chocolate.

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