Description
This Dark Chocolate Raspberry Cheesecake combines rich dark chocolate with tart raspberries for a delightful dessert. A chocolate cookie crust supports a smooth cheesecake filling, topped with a glossy ganache.
Ingredients
Scale
- 2 cups (≈200 g) chocolate sandwich cookies or wafers, finely crushed
- ¼ cup (≈60 g) unsalted butter, melted
- 24 oz (≈675 g) full-fat cream cheese, softened
- 1 cup (≈200 g) granulated sugar
- ⅓ cup (≈35 g) unsweetened cocoa powder or 4 oz (≈115 g) melted dark chocolate
- ½ cup (120 ml) sour cream or heavy cream, room temperature
- 2 tsp vanilla extract
- 3 large eggs, room temperature
- 1 cup fresh raspberries (reserve some for garnish) or raspberry coulis for swirling
- ½ cup (120 ml) heavy cream
- 4 oz (≈113 g) dark chocolate, finely chopped
- Fresh raspberries and chocolate shavings for garnish
Instructions
- Preheat oven to 325 °F (163 °C). Line the base of a 9-inch springform pan with parchment paper. Combine cookie crumbs and melted butter in a bowl until evenly moistened. Press firmly into the bottom (and slightly up the sides) of the pan. Bake for 8–10 minutes, then remove and cool slightly.
- Beat softened cream cheese until smooth. Add sugar, cocoa (or melted chocolate), and vanilla; mix until creamy. Blend in sour cream or heavy cream until smooth. Add eggs one at a time, mixing on low just until combined. Avoid over-mixing. Gently fold in raspberries or swirl in coulis for a marbled effect.
- Pour filling into the cooled crust. Smooth the top. Place the pan on a baking sheet to catch drips and bake for 45–60 minutes, or until edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let cheesecake cool inside for 30 minutes. Then cool completely at room temperature before chilling.
- Cover and refrigerate cheesecake for at least 4–6 hours (overnight for best results). To make ganache: heat cream until just simmering, pour over chopped dark chocolate, let sit 1 minute, then stir until smooth. Spread ganache evenly over chilled cheesecake, then refrigerate for 15–20 minutes to set.
- Top with fresh raspberries and chocolate shavings. Run a knife around the edge, release springform, and slice with a warm knife for clean cuts. Serve chilled and enjoy the contrast of rich chocolate and bright fruit.
Notes
- Use fresh raspberries for best flavor.
- Allow cheesecake to chill overnight for better texture.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 34g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg