Decadent 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
Scale
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
