Description

This irresistible Dark Chocolate Raspberry Cheesecake combines a rich, creamy chocolate cheesecake filling with a buttery chocolate cookie crust and fresh raspberries for a delightful burst of tartness. Baked to perfection, this dessert is a decadent treat perfect for special occasions or any time you crave a luscious chocolatey delight with fruit accents.

Ingredients

Scale

Crust

2 cups Chocolate Cookies (Crushed)
1/2 cup Melted Butter

Filling

16 ounces Cream Cheese (Full-fat brick-style)
3/4 cup Granulated Sugar
8 ounces Melted Dark Chocolate (60-72% cocoa)
1 teaspoon Vanilla Extract
3 large Eggs (Room temperature)
1 cup Fresh Raspberries

Instructions

Preparation: Preheat your oven to 325°F (160°C) and lightly grease the sides of a 9-inch springform pan to prevent sticking.
Make the crust: In a medium bowl, combine the crushed chocolate cookies and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust.
Prepare the filling: In a large bowl, beat the cream cheese and granulated sugar on medium speed with an electric mixer until the mixture is smooth and creamy, about 2-3 minutes. Melt the dark chocolate separately, let it cool slightly, then add it along with the vanilla extract to the cream cheese mixture and blend well.
Add the eggs: Incorporate the eggs one at a time into the mixture, mixing gently after each addition to keep the filling smooth and avoid overmixing.
Fold in raspberries: Carefully fold fresh raspberries into the batter using a spatula, being gentle to maintain the berries’ shape and avoid breaking them.
Assemble and bake: 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 air bubbles. Bake in the preheated oven for about 60 minutes until the center still has a slight jiggle.
Cool the cheesecake: After baking, turn off the oven and leave the cheesecake inside for 1 hour to slowly cool and set. Then, remove from the oven and allow it to reach room temperature before refrigerating.
Chill: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set before serving.

Notes

Use full-fat cream cheese for the best texture and flavor.
Ensure eggs are at room temperature to help the batter mix smoothly.
Be gentle when folding in raspberries to avoid excessive breaking and discoloring the batter.
Do not open the oven door during baking to prevent cracking.
For easier release, run a knife along the edges of the cheesecake before removing the springform pan.
This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

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