This rich dark chocolate raspberry cheesecake is a chocolate lover’s dream! With a creamy filling, a yummy berry swirl, and a crunchy crust, it’s full of tasty surprises in every slice.
If you’re like me, you can’t resist the combo of chocolate and berries! I love serving this at parties, and watching everyone swoon over it! It’s just that good. 🍫🍓
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: Use crushed chocolate wafers for a rich crust. If you’re out, try Oreos (just remove the filling!) or graham crackers for a different flavor. I love the intense taste from chocolate cookies!
Dark Chocolate: Choose a high-quality dark chocolate (70% cocoa is great). If you’re not a fan of dark chocolate, semi-sweet chocolate chips can work, but you’ll lose some of that rich flavor.
Cream Cheese: Softened cream cheese is essential for a smooth filling. If dairy is an issue, try using a dairy-free cream cheese. I’ve found some brands work well without sacrificing taste or texture!
Raspberries: Fresh raspberries are best for the sauce, but frozen ones are a good alternative if you can’t find fresh. They’re just as tasty when cooked down. I like to use them straight from the freezer for extra chill in summer!
How Can I Make Sure My Cheesecake Doesn’t Crack?
Preventing cracks in your cheesecake is all about temperature and gentle baking. Here’s how to keep it smooth:
- Water Bath: Place the springform pan in a larger pan filled with water while baking. This adds moisture and keeps the even heat. You can also wrap the pan in foil to prevent water from seeping in.
- Don’t Overmix: Mix just until combined when adding eggs. Overmixing incorporates too much air, leading to cracks during baking.
- Cool Gradually: After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
These little tips can help you achieve that perfect, creamy cheesecake every single time! Enjoy your baking!
How to Make Dark Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups chocolate cookie crumbs (about 20 chocolate wafers, crushed)
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz (225g) dark chocolate (70% cocoa recommended), melted and cooled slightly
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
For The Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For The Ganache Topping:
- 4 oz (115g) dark chocolate, chopped
- 1/2 cup heavy cream
For Garnish:
- Fresh raspberries
- Dark chocolate shavings or curls
How Much Time Will You Need?
This delicious dark chocolate raspberry cheesecake will take about 30 minutes to prepare, plus 1 hour to bake, and at least 4 hours (or preferably overnight) to chill. So, set aside some time, and you’ll have a gorgeous dessert to impress your friends and family!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Stir until everything is mixed and looks wet. Press this mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan—this will be your crust. Bake the crust for 10 minutes, then remove it from the oven and let it cool a little.
2. Make the Raspberry Sauce:
While the crust is cooling, let’s make the raspberry sauce. In a small saucepan over medium heat, add your raspberries, sugar, and lemon juice. Stir occasionally as it cooks. You want the raspberries to break down and the mixture to thicken a bit, which should take about 5-7 minutes. Once it’s ready, strain the sauce through a fine sieve to get rid of the seeds, and set it aside to cool.
3. Prepare the Cheesecake Filling:
For the filling, grab a large bowl and beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Next, blend in the melted dark chocolate, sour cream, vanilla extract, and a pinch of salt. Mix until everything is smooth and combined. Pour half of this cheesecake filling over your cooled crust, and then drizzle half of the raspberry sauce on top. Using a skewer or knife, gently swirl the raspberry sauce into the filling. Pour the rest of the cheesecake filling on top and repeat with the remaining raspberry sauce, swirling lightly again.
4. Bake the Cheesecake:
Now, place the springform pan on a baking sheet and pop it in the oven. Bake for about 50-60 minutes until the edges are set but the center still jiggles a little. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to let it cool gradually, which helps prevent cracks. When it’s cool, take it out of the oven, let it cool completely at room temperature, and then refrigerate for at least 4 hours or overnight. This step is vital for the best texture.
5. Make the Ganache Topping:
When you’re ready to finish up, let’s make the ganache. In a small saucepan over medium heat, warm the heavy cream until it just starts to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until it’s smooth and shiny. Now pour this ganache over the chilled cheesecake, letting it drip a little down the sides.
6. Garnish and Serve:
Finally, give your cheesecake a beautiful finish! Top it with fresh raspberries and sprinkle dark chocolate shavings on top for a classy look. Carefully remove the cheesecake from the springform pan, slice it, and serve it chilled. Enjoy your delightful dark chocolate raspberry cheesecake!
This recipe is sure to wow at any gathering or satisfy your sweet tooth cravings! Enjoy! 🥳🍰
Can I Use Different Types of Chocolate for This Cheesecake?
Absolutely! While dark chocolate gives the cheesecake a rich flavor, you can use semi-sweet chocolate if you prefer a little sweetness. Just remember that the cheesecake will taste less intense.
Can I Make This Cheesecake Ahead of Time?
Yes! In fact, making it a day in advance is a great idea because it allows the flavors to meld together and enhances the texture. Just make sure to cover it well to keep it fresh in the fridge!
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze slices! Just wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
What Should I Do If My Cheesecake Cracks?
If your cheesecake cracks, don’t worry! It can still taste delicious. You can cover it with the ganache topping and garnish to hide the cracks, or serve it with whipped cream and berries to distract from any imperfections!
