Dark Chocolate Raspberry Cheesecake

This dark chocolate raspberry cheesecake is an indulgent dessert that brings together the richness of dark chocolate and the fresh brightness of raspberries. It's perfect for impressing guests at a dinner party or treating yourself after a long day. The combination of flavors and creamy texture make it a standout in any dessert lineup.

I made this cheesecake for a family celebration and it quickly became the highlight of the meal. Its impressive look and flavor never fail to get compliments.

Ingredients

• Two cups crushed chocolate cookies: make a sturdy and flavorful crust Choose cookies you love eating on their own for the best base
• Quarter cup melted butter: binds the crust and adds richness Use unsalted butter to control saltiness
• Twenty four ounces of softened cream cheese: is essential for that creamy, smooth texture Always bring it to room temperature to avoid lumps
• Half a cup granulated sugar: sweetens just enough without overpowering
• Quarter cup melted dark chocolate: adds depth to the filling Select chocolate with a cocoa percentage between 60 and 72 for best flavor
• One teaspoon vanilla extract: enhances all the flavors opt for pure vanilla extract rather than artificial for true aroma
• Three large eggs: help set the cheesecake while keeping it creamy Use fresh eggs for best texture
• Half a cup fresh raspberries: folded in gently to provide bursts of tartness and color Pick bright, firm berries to avoid sogginess

Instructions

Build The Crust:

Mix the crushed chocolate cookies with melted butter until evenly combined. Firmly press this mixture into the bottom of a greased 9-inch springform pan or one lined with parchment paper. This creates a crunchy and chocolaty base that holds the filling well.

Prepare The Filling:

In a large bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy. Add the melted dark chocolate and vanilla extract. Mix well to combine all the flavors seamlessly.

Incorporate The Eggs:

Add the eggs one at a time, mixing on low speed after each addition. This prevents overmixing which can cause cracks in the cheesecake. Stop mixing once the eggs are just incorporated to keep the texture light and creamy.

Fold In The Raspberries:

Gently fold the fresh raspberries into the batter using a spatula. Take care not to break the berries as you want little bursts of fruit throughout the cheesecake.

Assemble And Bake:

Pour the batter evenly over the crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles trapped inside. Bake in a preheated oven at 325 degrees Fahrenheit for 60 minutes. The center should be mostly set but still slightly jiggly when done.

Cool And Chill:

Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight so it can fully set and develop a richer flavor.

Serve With Flair:

When ready to serve, top with extra fresh raspberries, a drizzle of melted chocolate, or a light dusting of powdered sugar for a beautiful presentation.

My favorite ingredient in this cheesecake is the fresh raspberries. They add a refreshing brightness that cuts through the richness of the chocolate and cream cheese. I often remember my first bite at a holiday gathering when the whole room paused, savoring the perfect harmony of flavors.

Storage Tips

Store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It keeps well for up to 4 days. For best texture, let it sit at room temperature for about 15 minutes before serving.

Ingredient Swaps

You can swap the chocolate cookies for graham crackers for a lighter crust though it changes the flavor profile. White chocolate can replace dark chocolate if you prefer a sweeter taste but reduce sugar slightly. Frozen raspberries can be used in a pinch but fresh always yields the best texture and color.

Serving Ideas

Pair the cheesecake with a cup of espresso or a glass of red dessert wine like Port. Serve alongside whipped cream or a dollop of mascarpone for extra indulgence. Garnish with mint leaves for a fresh contrast on the plate.

This cheesecake combines indulgence and freshness in every bite, making it a perfect dessert for any occasion.

Frequently Asked Recipe Questions

→ What is the best type of chocolate to use?

Opt for dark chocolate with 60-72% cocoa for a rich flavor that balances well with the creaminess of the filling.

→ How do I prevent cracks on the surface?

Avoid overmixing the batter and bake at a gentle temperature to keep the cheesecake smooth and crack-free.

→ Can I use frozen raspberries?

Fresh raspberries are preferred for their texture, but if using frozen, thaw and drain excess liquid before folding them in.

→ Why should the cheesecake be chilled overnight?

Refrigeration allows the cheesecake to firm up properly, enhancing its creamy texture and flavor melding.

→ How should I store leftovers?

Keep leftovers covered in the refrigerator for up to 4 days to maintain freshness and texture.