Decadent Dark Chocolate Raspberry Cheesecake Recipe
Introduction
Indulge in the rich and creamy delight of Dark Chocolate Raspberry Cheesecake. This dessert combines the smoothness of cream cheese with the intense flavor of dark chocolate and the tartness of fresh raspberries, making it a perfect treat for special occasions or a luxurious everyday dessert.
Ingredients
- 16 oz cream cheese
- 6 oz dark chocolate
- 1 cup fresh raspberries
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a large bowl, beat the cream cheese until smooth and creamy to create the cheesecake batter.
- Step 2: Gently fold the dark chocolate (melted or chopped) and fresh raspberries into the batter, being careful not to crush the berries.
- Step 3: Pour the mixture into a prepared springform pan and bake for about 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Step 4: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours before serving to let it fully set.
Tips & Variations
- Use a water bath while baking to prevent cracking and ensure even cooking.
- Swap fresh raspberries for frozen if fresh ones are not in season, just thaw and drain them first.
- Add a graham cracker or cookie crust at the base for extra texture and flavor.
Storage
Store the cheesecake in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 1 month; thaw overnight in the fridge before serving. Reheat is generally not recommended, as cheesecake is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate if you prefer a sweeter and less intense chocolate flavor, but dark chocolate offers a richer contrast to the tart raspberries.
How do I prevent the cheesecake from cracking?
Baking the cheesecake in a water bath helps maintain moisture and even heat, significantly reducing the chance of cracks. Also, avoid overbaking and allow the cheesecake to cool gradually.
PrintDecadent Dark Chocolate Raspberry Cheesecake Recipe
Indulge in this decadent Dark Chocolate Raspberry Cheesecake that perfectly blends rich dark chocolate with fresh, tart raspberries for a luscious and elegant dessert. This creamy cheesecake features a smooth texture with bursts of berry flavor, ideal for special occasions or a delightful treat.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Base
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60 ml) sour cream
- 1/4 cup (30 g) all-purpose flour
Chocolate and Berries
- 6 oz (170 g) dark chocolate, melted and slightly cooled
- 1 cup (125 g) fresh raspberries
Crust (optional but recommended)
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with a handheld mixer or stand mixer until smooth and creamy. Gradually add in the sugar, then beat in eggs one at a time. Mix in vanilla extract, sour cream, and flour until fully incorporated.
- Add the chocolate: Gently fold the melted dark chocolate into the cheesecake batter until fully combined, being careful not to overmix to maintain a light texture.
- Fold in raspberries: Carefully fold in fresh raspberries to ensure even distribution through the batter without crushing them.
- Bake the cheesecake: Pour the batter over the prepared crust in the springform pan. Bake in the preheated oven for 55-65 minutes or until the edges are set and the center slightly jiggles when gently shaken. Avoid overbaking to keep the cheesecake creamy.
- Cool and chill: Remove cheesecake from the oven and let it cool on a wire rack for 1 hour. Then, refrigerate for at least 4 hours or preferably overnight to fully set.
- Serve: Before serving, carefully run a knife around the pan edges and release the springform. Garnish with extra fresh raspberries or chocolate shavings if desired. Slice and enjoy your rich, fruity dessert!
Notes
- Use full-fat cream cheese for the creamiest texture.
- To avoid cracks, bake cheesecake in a water bath or place a pan of water on the lower rack to maintain moisture.
- Make sure the melted chocolate is cooled slightly to avoid cooking the eggs when mixed in.
- Allow the cheesecake to chill thoroughly before slicing for clean slices.
- Fresh raspberries can be substituted with frozen, but thaw and drain them to avoid excess moisture in the batter.
Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate raspberry dessert, creamy cheesecake, baked cheesecake
