Dark Chocolate Raspberry Cheesecake Recipe
A decadent fusion of rich dark chocolate and tart raspberries atop a chocolate cookie crust. Perfect for special occasions or when you're craving a luscious treat. Smooth, indulgent, and beautifully balanced, this cheesecake is as gorgeous as it is delicious.
Ingredients
- Chocolate cookie crumbs – 1½ cups
- Unsalted butter melted – ⅓ cup
- Bittersweet chocolate chopped – 8 oz
- Cream cheese softened – 24 oz (3 packages)
- Granulated sugar – 1 cup
- Cocoa powder – ¼ cup
- Vanilla extract – 1½ tsp
- Eggs – 4 large
- Sour cream – 1 cup
- Fresh raspberries – 1½ cups
- Dark chocolate ganache optional – for topping
- Extra raspberries & chocolate shavings – for garnish
Instructions
- Preheat oven to 325°F (160°C).
- Mix cookie crumbs and melted butter; press into a springform pan.
- Melt chocolate and let cool slightly.
- Beat cream cheese until smooth, then add sugar, cocoa, and vanilla.
- Add eggs one at a time, mixing gently.
- Mix in sour cream and melted chocolate.
- Fold in raspberries carefully.
- Pour batter into crust and smooth the top.
- Bake for 60-65 minutes until center is almost set.
- Cool at room temperature for 1 hour, then refrigerate 4+ hours.
- Top with ganache and garnish with raspberries before serving.
Notes
- Make sure cream cheese is at room temperature for smooth texture.
- Use high-quality dark chocolate for best flavor.
- Don’t overmix the batter once eggs are added to avoid cracks.