Dark Chocolate Raspberry Cheesecake: Indulge in a Decadent Dessert Delight Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Chill: Remove the cheesecake from the oven and cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
- 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.
- Glaze the cheesecake: Pour the ganache evenly over the chilled cheesecake, allowing it to drip down the sides for a beautiful presentation.
- 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
