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Decadent Dark Chocolate Raspberry Cheesecake Recipe

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★★★★★

4.8 from 55 reviews

This Decadent Dark Chocolate Raspberry Cheesecake combines a rich chocolate cookie crust with a luscious blend of cream cheese and melted dark chocolate, complemented by fresh raspberries folded into the batter. Baked to a smooth, creamy perfection, this cheesecake is an indulgent dessert perfect for special occasions.

Ingredients

Scale

Crust

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

Cheesecake 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 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

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining it with parchment paper to prevent sticking.
  2. Make the Crust: In a medium bowl, combine crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
  3. Prepare the Filling: In a large bowl, beat the cream cheese with granulated sugar until smooth and creamy. Gently fold in the melted dark chocolate and vanilla extract until fully incorporated.
  4. Add Eggs and Raspberries: Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Carefully fold in the fresh raspberries to ensure even distribution without breaking them up.
  5. Assemble and Smooth: Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula and gently tap the pan on the counter to release any trapped air bubbles.
  6. Bake: Bake in the preheated oven for about 60 minutes, until the center of the cheesecake is slightly jiggly but not liquid. Avoid overbaking to maintain a creamy texture.
  7. Cool Gradually: Turn off the oven and crack the door open, letting the cheesecake cool inside for at least 1 hour to prevent cracking.
  8. Chill: After cooling, refrigerate the cheesecake for at least 4 hours, or until fully chilled and set.
  9. Serve: Once chilled, remove the cheesecake from the refrigerator, unlatch the springform pan, slice, and serve. Optionally, garnish with additional fresh raspberries or drizzle with melted chocolate for extra indulgence.

Notes

  • Use full-fat cream cheese for the best texture and flavor in the cheesecake filling.
  • To avoid cracks, do not overbeat the eggs and cool the cheesecake slowly in the oven before refrigeration.
  • Fresh raspberries are preferred for texture, but frozen raspberries can be used if thawed and drained well.
  • For a classic flavor, substitute the chocolate cookie crust with graham crackers.
  • Allow adequate chilling time to ensure the cheesecake firms up properly and slices cleanly.

Keywords: Dark Chocolate Raspberry Cheesecake, Chocolate Cheesecake, Raspberry Dessert, Cream Cheese Dessert, Chocolate Raspberry Dessert, Baked Cheesecake

Find it online: https://recipeswithmia.com/decadent-dark-chocolate-raspberry-cheesecake-recipe/