Description
Indulge in a Decadent Dark Chocolate Raspberry Cheesecake – rich, creamy, and bursting with chocolate and fresh raspberry flavor. Perfect for special occasions or a luxurious dessert treat.
Ingredients
- Crust:
- 2 cups crushed chocolate cookies (graham crackers can be used)
- 1/2 cup melted butter
- Cheesecake Filling:
- 16 oz cream cheese, full-fat brick-style
- 1 cup granulated sugar (brown sugar optional for deeper flavor)
- 8 oz melted dark chocolate (60–72% cocoa)
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup fresh raspberries (frozen optional, may alter texture)
Instructions
- Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it or lining with parchment.
- In a bowl, combine crushed chocolate cookies and melted butter; press mixture firmly into the bottom of the pan to form crust.
- In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing until creamy.
- Stir in melted dark chocolate until fully incorporated.
- Add eggs one at a time, mixing gently to avoid overbeating.
- Fold in fresh raspberries carefully.
- Pour cheesecake filling over prepared crust and smooth the top.
- Bake for 50–60 minutes or until the center is almost set (slightly jiggly).
- Cool to room temperature, then refrigerate at least 4 hours or overnight before serving.
Notes
- Use a water bath to prevent cracks for an extra smooth cheesecake.
- Top with additional raspberries or chocolate shavings for presentation.
- Cheesecake can be stored in the refrigerator for up to 4–5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American