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This decadent dark chocolate raspberry cheesecake is perfect when you want to impress without spending all day in the kitchen. It combines rich chocolate with the tart brightness of fresh raspberries, making it a favorite for special occasions or a satisfying treat after dinner.
I whipped this up for a last-minute gathering, and the crowd went wild. It quickly became my go-to celebration dessert.
Ingredients
- Crushed chocolate cookies: create a rich, sturdy base. Pick quality cookies that are crunchy rather than soft for the best crust texture.
- Melted butter: binds the crust perfectly& use unsalted so you control salt levels elsewhere.
- Full-fat brick-style cream cheese: gives the filling a creamy dense texture. Avoid low-fat versions which can feel grainy.
- Granulated sugar: sweetens without overpowering. Brown sugar works too but adds a caramel note that changes the flavor subtly.
- Dark chocolate with 60 to 72 percent cocoa: adds deep, intense chocolate flavor. Choose a bar you like eating on its own to ensure the taste shines.
- Vanilla extract: enhances all flavors naturally, so use pure vanilla if possible.
- Large eggs: help set the cheesecake gently& be careful not to overbeat to keep a smooth finish.
- Fresh raspberries: introduce a tart contrast and beautiful speckles throughout. Pick ripe but firm berries to avoid too much liquid in the batter.
Instructions
- Build The Crust:
- Preheat your oven to 325 degrees Fahrenheit and prepare a 9-inch springform pan by greasing it or lining with parchment. Combine the crushed chocolate cookies with melted butter in a medium bowl until the mixture resembles damp sand. Press this mixture firmly into the bottom of your pan to create a solid base. This step ensures the crust holds together after baking.
- Mix The Filling:
- In a large bowl, beat your cream cheese and sugar until completely smooth. This will take a few minutes to eliminate lumps. Gently fold in your melted dark chocolate and vanilla extract so the richness blends evenly.
- Add The Eggs Carefully:
- Incorporate the eggs one at a time, mixing gently on low speed or folding slowly by hand after each addition. Overmixing can cause cracks later. Then fold in the fresh raspberries carefully so they don’t break apart and stain the batter too much.
- Bake And Cool:
- Pour the batter evenly over your crust and smooth the top with a spatula. Tap the pan gently a few times on the counter to release any trapped air bubbles. Bake about 60 minutes. You want the center still slightly jiggle when done—that indicates it will set perfectly without drying. Turn off the oven and leave the cake inside with the door cracked for at least an hour. This gradual cooling avoids cracking on top.
- Chill And Serve:
- After the oven cooling, transfer your cheesecake to the refrigerator for at least four hours or overnight. When ready, remove the springform ring, slice carefully with a hot knife, and serve with extra raspberries or a drizzle of melted chocolate for garnish.
Dark chocolate always steals the show for me. My family remembers the first time we shared this cheesecake at a holiday dinner when everyone went back for seconds before dessert was even officially served.
Storage Tips
Keep any leftover cheesecake covered tightly with plastic wrap or stored in an airtight container in the fridge. It will stay fresh for up to five days. Avoid freezing the fresh raspberries topping as they turn mushy when thawed.
Ingredient Swaps
Try graham crackers for the crust if you prefer a lighter, buttery base. Use white chocolate instead of dark for a sweeter version, but reduce sugar slightly. Frozen raspberries are fine& just thaw and drain to avoid extra liquid in the batter.
Serving Ideas
Serve with whipped cream or a sprinkle of toasted nuts for crunch. Add a drizzle of raspberry coulis or chocolate ganache for extra decadence. Pair with fresh mint leaves for a fresh herbal note.
This cheesecake is a celebration staple that never fails to impress& its rich flavors and simple preparation make it a timeless dessert.
Frequently Asked Recipe Questions
- → What type of chocolate works best in this dessert?
Dark chocolate with 60% to 72% cocoa content balances richness and bitterness well, enhancing the overall flavor without overpowering the raspberries.
- → Can I substitute the crust ingredients?
Yes, graham crackers can replace chocolate cookies in the crust for a more classic, lighter base, but the chocolate cookies offer a deeper cocoa flavor that complements the filling.
- → How do I prevent cracks on the cheesecake surface?
Beating the eggs minimally and baking at a moderate temperature followed by gradual cooling inside the oven helps prevent cracks and keeps the filling smooth.
- → Are frozen raspberries a good substitute?
Frozen raspberries can be used but may add extra moisture and alter texture slightly, so fresh raspberries are recommended for best results.
- → What is the purpose of chilling the cheesecake after baking?
Chilling sets the filling firmly, allowing flavors to meld and the texture to become creamy and sliceable without crumbling.