Name: Decadent Dark Chocolate Raspberry Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 2 cups Crushed Chocolate Cookies (Substitute with graham crackers for a classic flavor); 1/2 cup Melted Butter (No substitutions recommended); 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)

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Introduction

Indulge in the rich and luxurious flavors of a dark chocolate raspberry cheesecake. This dessert combines a chocolate cookie crust with a creamy, chocolate-infused filling studded with fresh raspberries, perfect for special occasions or any time you want a decadent treat.

A slice of pink raspberry cheesecake with three bright red raspberries on top and one raspberry on the side sits on a white plate. The cheesecake has three layers: a dark crumbly crust at the bottom, a thick creamy pink raspberry filling in the middle, and a smooth shiny dark chocolate layer on top. A spoon with a bite of the cheesecake is placed in front of the slice, resting on the plate with a white marbled texture beneath. In the background, there is more cheesecake with a raspberry on top, a glass of chocolate milk, and a white plate stacked with utensils. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Crushed Chocolate Cookies (Substitute with graham crackers for a classic flavor.)
1/2 cup Melted Butter (No substitutions recommended.)
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

Step 1: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing or lining it with parchment paper.
Step 2: In a medium bowl, combine crushed chocolate cookies with melted butter until the mixture resembles wet sand, then press it firmly into the bottom of the prepared pan.
Step 3: In a large bowl, beat the cream cheese with granulated sugar until smooth and creamy. Then fold in the melted dark chocolate and vanilla extract until well combined.
Step 4: Add the eggs one at a time, mixing on low speed after each addition to prevent incorporating too much air. Gently fold in the fresh raspberries.
Step 5: Pour the batter over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
Step 6: Bake the cheesecake for about 60 minutes, until the edges are set but the center remains slightly jiggly. Avoid overbaking to keep it creamy.
Step 7: Turn off the oven and crack the door open. Let the cheesecake cool inside for at least 1 hour before transferring it to the refrigerator.
Step 8: Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to allow it to fully set.
Step 9: When ready to serve, remove the cheesecake from the fridge, unlatch the springform pan, slice, and garnish with additional raspberries or melted chocolate if desired.

Tips & Variations

Use full-fat cream cheese and avoid overmixing to achieve a smooth, creamy texture without cracks.
For a classic twist, swap the chocolate cookies crust with graham crackers.
Brown sugar adds a subtle molasses depth if you prefer a richer sweetness.
Frozen raspberries can be used but expect a softer, slightly more watery texture in the filling.
Allowing the cheesecake to cool gradually in the oven helps prevent cracking on the surface.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to one month. When ready to enjoy, thaw in the fridge overnight and serve chilled. Reheat is not recommended as it affects texture.

How to Serve

The image shows a three-layer round cake on a white plate with a white marbled texture underneath. The bottom layer is a dark crumbly crust, almost black, the middle layer is a smooth, pinkish-mauve mousse-like cake, and the top layer is a shiny, dark chocolate glaze dripping down the sides. There is a small heap of fresh red raspberries placed on top in the center, with more raspberries scattered around the plate. The background is softly blurred with white plates and forks visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Milk chocolate can be used but will make the cheesecake sweeter and less rich. Dark chocolate balances well with the tartness of raspberries, so choose based on your preference.

How do I prevent the cheesecake from cracking?

To prevent cracks, avoid overmixing, bake at a low temperature, add eggs slowly, and allow the cake to cool gradually in the oven with the door ajar before chilling.