Dark Chocolate Raspberry Cheesecake: Indulge in a Decadent Dessert Delight Recipe

Introduction

Indulge in the rich and creamy flavors of this Dark Chocolate Raspberry Cheesecake. Combining smooth cream cheese, intense dark chocolate, and fresh raspberries, it’s a dessert that feels both luxurious and fresh.

Ingredients

• High-quality dark chocolate (cocoa content of at least 70%)
• Cream cheese (softened to room temperature)
• Fresh raspberries
• Chocolate cookie crust
• Chocolate ganache

Instructions

1. Step 1: Whisk the chocolate ganache for a few seconds until fully melted and combined into a smooth mixture.
2. Step 2: Pour the ganache over the chilled cheesecake, letting it drip down the sides for an elegant finish.
3. Step 3: Garnish the top of the ganache with fresh raspberries to add a pop of color and fresh flavor.
4. Step 4: Slice the cheesecake carefully, serve, and enjoy your decadent dessert.

Tips & Variations

• Use a stand mixer or hand mixer to soften cream cheese evenly for a smoother cheesecake texture.
• Swap fresh raspberries for frozen ones if fresh aren’t available; thaw them before garnishing.
• Add a teaspoon of vanilla extract to the cheesecake mixture for a subtle flavor boost.
• For a nutty twist, sprinkle toasted almonds or hazelnuts on top of the ganache before adding raspberries.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days to keep it fresh. Before serving, let it sit at room temperature for about 15 minutes to enhance the texture. Reheat ganache slightly if it becomes too firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be prepared a day in advance and stored in the fridge. Just add the ganache and raspberries before serving to keep them fresh.

What if I don’t have dark chocolate with 70% cocoa?

You can use semi-sweet or bittersweet chocolate, but the flavor will be less intense. Adjust the sweetness in the recipe accordingly if your chocolate is sweeter.

Dark Chocolate Raspberry Cheesecake: Indulge in a Decadent Dessert Delight Recipe

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★★★★★

4.5 from 106 reviews

This Dark Chocolate Raspberry Cheesecake is a luscious and decadent dessert that combines the rich intensity of high-quality dark chocolate with the vibrant freshness of ripe raspberries. Featuring a smooth chocolate ganache topping and a crisp chocolate cookie crust, this cheesecake offers a perfect balance of flavors and textures that’s sure to impress at any occasion.

• Author: Tim
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups chocolate cookie crumbs
• ¼ cup unsalted butter, melted

Filling

• 24 oz cream cheese, softened to room temperature
• ¾ cup granulated sugar
• 3 large eggs
• 8 oz high-quality dark chocolate (70% cocoa content or higher), melted and slightly cooled
• 1 tsp vanilla extract

Topping

• ½ cup heavy cream
• 4 oz high-quality dark chocolate (70% cocoa content or higher), chopped
• Fresh raspberries for garnish

Instructions

1. Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
2. Make the filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Stir in the melted dark chocolate and vanilla extract until fully combined.
3. Bake the cheesecake: Pour the filling over the chilled crust. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes or until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecake sit inside for an additional hour to prevent cracking.
4. Chill: Remove the cheesecake from the oven and cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
5. Prepare the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then whisk gently until smooth and glossy.
6. Glaze the cheesecake: Pour the ganache evenly over the chilled cheesecake, allowing it to drip down the sides for a beautiful presentation.
7. Garnish and serve: Decorate the top with fresh raspberries. Slice and serve chilled for the best flavor and texture.

Notes

• Use high-quality dark chocolate with at least 70% cocoa content for a rich and intense flavor.
• Ensure cream cheese is fully softened to avoid lumps in the filling.
• To prevent cracking, do not overbake the cheesecake and allow it to cool gradually inside the oven.
• Allow ganache to cool slightly before pouring over the cheesecake to avoid melting the surface.
• Refrigerate leftovers tightly covered for up to 4 days.
• For an extra raspberry flavor, gently fold some raspberries into the cheesecake filling before baking.

Keywords: dark chocolate cheesecake, raspberry dessert, chocolate ganache, chocolate raspberry cheesecake, creamy cheesecake, chocolate cookie crust