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Dark Chocolate Raspberry Cheesecake Recipe

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This Dark Chocolate Raspberry Cheesecake features a rich and creamy filling enhanced with high-quality dark chocolate and fresh raspberries, resting on a chocolate wafer crust. Topped with lightly sweetened whipped cream and garnished with extra raspberries and chocolate shavings, it makes an elegant and decadent dessert perfect for special occasions or indulgent treats.

Ingredients

Crust

  • 2 cups chocolate wafer cookies, crushed
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 8 oz dark chocolate (70% cocoa or higher), melted
  • 2 cups fresh raspberries

Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Extra raspberries and chocolate shavings for garnish (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Combine the crushed chocolate wafer cookies, melted butter, and granulated sugar in a medium bowl, mixing until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes and then allow it to cool completely.
  2. Make the Filling Base: In a large bowl, use an electric mixer to beat the softened cream cheese and 1 cup granulated sugar on medium speed until smooth and creamy. Add the vanilla extract and sour cream, mixing thoroughly to incorporate all ingredients smoothly.
  3. Add the Eggs: Add the eggs one at a time to the cream cheese mixture, blending each egg completely before adding the next. This ensures a smooth, lump-free filling.
  4. Incorporate the Dark Chocolate: Melt the dark chocolate over a double boiler or carefully in the microwave, then let it cool slightly to avoid cooking the eggs. Gently fold the melted chocolate into the cream cheese mixture, mixing just enough to combine without overmixing.
  5. Add Raspberries and Pour: Carefully fold in the fresh raspberries, taking care not to crush them to preserve their shape and texture. Pour the cheesecake filling evenly over the cooled chocolate crust in the springform pan.
  6. Bake the Cheesecake: Bake the cheesecake in the preheated oven for 50 to 60 minutes, or until the center is set but still slightly jiggly when shaken. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for about an hour to prevent cracking.
  7. Chill the Cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavors.
  8. Prepare the Topping and Garnish: Whip the heavy cream with powdered sugar until soft peaks form. Spread this whipped cream evenly over the chilled cheesecake. Garnish with extra fresh raspberries and chocolate shavings as desired for an elegant presentation.

Notes

  • Ensure cream cheese is softened before mixing to avoid lumps.
  • Do not overmix the batter once eggs are added to maintain a smooth texture.
  • Fold raspberries gently to keep them intact and pretty.
  • Baking with the oven door slightly open during cooling helps prevent cheesecake cracks.
  • You can substitute chocolate wafer cookies with chocolate graham crackers if unavailable.
  • Dark chocolate should be 70% cocoa or higher for best flavor.
  • Chilling overnight improves texture and flavor melding.

Find it online: https://mealsbykate.com/dark-chocolate-raspberry-cheesecake-recipe/