This dark chocolate raspberry cheesecake is a perfect mix of rich and fruity flavors. The creamy, smooth filling pairs wonderfully with the tartness of raspberries and a chocolatey crust!
Who can resist a dessert that looks this good? I love serving it at parties and watching everyone light up with excitement. Don’t forget a scoop of whipped cream on top—yum!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: For the crust, any chocolate cookie like Oreo works well. If you have allergies or prefer a gluten-free option, try using gluten-free chocolate cookies or even crushed almonds mixed with cocoa powder.
Cream Cheese: Make sure it’s softened to room temperature for a smooth filling. If you’re looking for a lighter option, you can use Neufchâtel cheese instead, which has less fat but similar flavor.
Dark Chocolate: Choose high-quality dark chocolate, ideally 70% cocoa for depth. If you want a milder flavor, semi-sweet chocolate is a good substitute. Just be mindful that this changes the sweetness slightly.
Sour Cream or Heavy Cream: Both are great for adding richness. You can swap sour cream for Greek yogurt to cut down on calories while keeping that tangy flavor. If you’re dairy-free, use coconut cream as an alternative.
How Do You Ensure a Creamy Cheesecake Texture?
Getting that creamy cheesecake texture needs a bit of care. Follow these straightforward steps to avoid cracks and keep it rich:
- Start with room temperature cream cheese to ensure it blends smoothly with sugar.
- Beat on low speed to avoid incorporating too much air, which can lead to cracks.
- After baking, let the cheesecake cool slowly in the oven with the door ajar for a smooth surface.
- Chill it overnight for the best set—this helps the flavors meld beautifully.
Remember, a little patience goes a long way in baking! Enjoy your delicious creation!
Dark Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo or chocolate graham crackers)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz dark chocolate, melted and slightly cooled
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 6 oz fresh raspberries (plus extra for garnish)
- 3 oz dark chocolate, shaved or grated
For the Chocolate Ganache:
- 4 oz dark chocolate, chopped
- 1/2 cup heavy cream
How Much Time Will You Need?
This recipe requires about 20 minutes of preparation time, followed by 50-60 minutes of baking. After that, you’ll need to chill the cheesecake for at least 4 hours (or overnight) to let it set perfectly. With a little patience, you’ll have an incredible dessert ready to impress!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until everything is well combined. Next, press the mixture firmly into the bottom of a 9-inch springform pan to make an even crust. Once done, bake it for 10 minutes, then set it aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar together until it’s nice and smooth. Add the eggs one at a time, making sure to mix well after each addition. Gently stir in the melted dark chocolate, vanilla extract, and your choice of sour cream or heavy cream until everything is well blended and smooth.
3. Bake the Cheesecake:
Pour the creamy filling over the prepared crust in the springform pan. Bake it in the oven for about 50-60 minutes. You want the edges to be set while the center still jiggles slightly. After baking, turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour to prevent cracks.
4. Chill to Set:
Once cooled, remove the cheesecake from the oven and place it in the refrigerator for at least 4 hours, but letting it chill overnight is even better. This helps it firm up beautifully!
5. Make the Chocolate Ganache:
To create the ganache, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove it from the heat and pour it over the chopped dark chocolate. Allow it to sit for 2-3 minutes, then stir until it’s smooth and glossy. Let it cool slightly before using.
6. Whip the Cream Topping:
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until it’s fluffy and has soft peaks. This will give a lovely light topping for your cheesecake.
7. Assemble the Cheesecake:
Once the cheesecake has set in the fridge, pour the cooled ganache over the top, letting some drip down the sides. Then, spread the whipped cream on top, and arrange the fresh raspberries on the cream. Don’t forget to sprinkle the dark chocolate shavings over everything for that extra touch!
8. Final Chill and Serve:
Chill the assembled cheesecake for another 30 minutes to let it set a bit more. When you’re ready to serve, slice it up and enjoy the amazing combination of rich dark chocolate and fruity raspberries!
This cheesecake is a delicious balance of flavors and textures, sure to be a hit with anyone who tries it!
Can I Use Different Types of Chocolate?
Absolutely! You can substitute dark chocolate with semi-sweet or even milk chocolate if you prefer a sweeter cheesecake. Just keep in mind that this will alter the overall flavor and sweetness of the dessert.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free chocolate cookie crumbs for the crust. There are many options available in stores that cater to gluten-free diets, ensuring everyone can enjoy a slice!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving!
Can I Add More Raspberries?
Of course! Feel free to adjust the amount of raspberries to your liking. You can fold some into the cheesecake filling for added flavor or simply top it with more fresh raspberries for a burst of color!