Dark Chocolate Raspberry Cheesecake Recipe
This Dark Chocolate Raspberry Cheesecake combines a rich, creamy chocolate-flavored filling studded with fresh raspberries on a chocolate cookie crust. The elegant dessert is perfect for chocolate lovers looking for a fruity twist, offering a luscious balance of tart and sweet with a smooth, velvety texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust
- 2 cups crushed chocolate cookies
- ¼ cup melted butter
For the Filling
- 24 ounces cream cheese, softened
- ½ cup sugar
- ¼ cup melted dark chocolate
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup fresh raspberries
Instructions
- Preheat the Oven: Set your oven to 325°F (160°C) to ensure it reaches the perfect baking temperature ahead of time.
- Prepare the Crust: Combine the crushed chocolate cookies with the melted butter, then press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Make the Filling: In a mixing bowl, beat together the softened cream cheese, sugar, melted dark chocolate, and vanilla extract until the mixture is smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a fully blended and smooth batter.
- Fold in Raspberries: Gently fold the fresh raspberries into the filling to distribute them evenly without breaking the berries.
- Assemble: Pour the filling mixture over the prepared crust in the springform pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for 60 minutes, or until the center is just set but still slightly jiggly.
- Cool: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight before serving to set fully.
Notes
- Use high-quality dark chocolate for a richer flavor in the filling.
- Make sure the cream cheese is softened to room temperature for a smoother batter.
- Do not overmix after adding eggs to prevent cracks in the cheesecake.
- Fresh raspberries can be substituted with frozen, but thaw and drain them first to avoid excess moisture.
- Chill the cheesecake for several hours or overnight for best texture and flavor.
- Allow the crust to cool slightly after baking for easier removal from the springform pan.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 410
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate dessert, baked cheesecake, chocolate raspberry dessert
