This rich and creamy dark chocolate raspberry cheesecake is a match made in dessert heaven! The sweet and tart raspberries perfectly balance the smooth chocolate, making each bite a treat.
Honestly, who can resist chocolate and berries? I love serving this cheesecake at gatherings—it’s sure to impress! Plus, it’s so simple to whip up that you’ll feel like a pro in the kitchen.
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I recommend using Oreo crumbs for the crust, but you could also try Graham cracker crumbs or even crushed gluten-free cookies for a variation.
Cream Cheese: Full-fat cream cheese gives a rich taste but you can use low-fat versions too. For a dairy-free option, try a vegan cream cheese or a blended cashew mixture.
Dark Chocolate: I prefer chocolate with at least 60% cocoa for that rich flavor. If you’re looking to cut back on sugar, opt for unsweetened chocolate. You can also use semi-sweet chocolate if that’s all you have.
Fresh Raspberries: If fresh raspberries are out of season or too expensive, you can use frozen raspberries. Just make sure they’re thawed and drained before folding them into the cheesecake!
How to Ensure Your Cheesecake is Creamy and Not Cracked?
The most important factor in making a creamy cheesecake is to avoid adding too much air while mixing. Here’s how:
- Beat cream cheese well until smooth but don’t overmix once you add eggs.
- Add eggs one at a time on low speed and mix just until combined, stopping the mixer to scrape down the sides.
- Bake your cheesecake slowly in a preheated oven, and remember to leave the oven door slightly ajar after baking. This prevents sudden temperature changes that can crack the surface.
- Cooling to room temperature helps continue the setting process without the shock of the fridge.
With these tips, you’re on your way to making a perfect, delicious cheesecake every time!
Dark Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ¾ cups chocolate cookie crumbs (e.g., Oreo crumbs, cream removed)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 8 oz dark chocolate (at least 60% cocoa), melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
For the Ganache Topping:
- 4 oz dark chocolate, chopped
- 1/2 cup heavy cream
For Decoration:
- Fresh raspberries (about 12-15)
- Dark chocolate shavings or curls
How Much Time Will You Need?
This delightful cheesecake recipe requires about 30 minutes of preparation time, followed by around 1 hour of baking time, and then it needs to chill for at least 4 hours or overnight. So, overall, plan for about 5-6 hours, including chilling time, to let those flavors really come together.
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix them together until it looks like wet sand. Now, press this mixture firmly into the bottom of a 9-inch springform pan and about an inch up the sides. Bake it for 8-10 minutes. Once done, remove from the oven and let it cool while you prepare the filling.
2. Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese on medium speed until it’s nice and smooth. Gradually add in the granulated sugar and continue to mix until fully combined. Then, add in the eggs one at a time, mixing on low speed after each addition to keep air out of the batter.
3. Melting the Chocolate:
Next, melt the dark chocolate in a heatproof bowl set over simmering water or in the microwave in short bursts. Stir it frequently until it’s smooth, then let it cool slightly. Pour the melted chocolate and vanilla extract into the cream cheese mixture and blend everything until it’s uniform.
4. Adding the Raspberries:
With everything nicely combined, gently fold in the fresh raspberries. Be careful not to crush them; we want those lovely raspberry pieces to stay whole for that burst of flavor!
5. Pouring and Baking:
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula. Now, bake it in your preheated oven for about 50-60 minutes. You’re looking for the edges to be set, while the center should still have a slight jiggle. When it’s done, turn off the oven and crack the door open, allowing it to cool slowly for 1 hour before removing it from the oven. Afterward, let it cool to room temperature.
6. Making the Ganache:
For the ganache, place the chopped dark chocolate into a heatproof bowl. In a small saucepan, heat the heavy cream until it starts to simmer. Pour the hot cream over the chocolate and let it sit for about 2-3 minutes. Then, stir gently until the mixture is smooth and glossy.
7. Topping the Cheesecake:
Once the cheesecake has cooled, pour the glossy ganache over the top, letting it drip a little down the sides for a beautiful finish.
8. Chilling the Cheesecake:
Now it’s time to refrigerate the cheesecake! Make sure to let it chill for at least 4 hours, or overnight for the best results.
9. Decorating the Cheesecake:
Just before serving, arrange the fresh raspberries on top of the ganache and sprinkle with dark chocolate shavings or curls for a touch of elegance.
10. Serve and Enjoy!
Carefully remove the sides of the springform pan. Slice your cheesecake and serve it chilled. Enjoy the rich, creamy chocolate along with the bright, tart raspberry bursts—it’s a delightful combination!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While chocolate cookie crumbs, like Oreos, are traditional, you can use Graham cracker crumbs or even shortbread cookies for a unique flavor. Just adjust the sugar if the cookies are already sweet.
Can I Substitute Fresh Raspberries with Frozen Ones?
Yes, you can use frozen raspberries! Just make sure to thaw them completely and drain any excess liquid before folding them into the cheesecake to prevent extra moisture.
How Can I Tell When the Cheesecake is Done Baking?
Check for doneness by gently shaking the pan. The edges should be set, while the center should have a slight jiggle. Remember, it will continue to set as it cools outside the oven.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap, then place in an airtight container for up to 2 months.