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Dark Chocolate Blackberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 41 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in this rich and creamy Dark Chocolate Blackberry Cheesecake, featuring a buttery graham cracker crust, smooth cream cheese and dark chocolate filling, topped with a fresh homemade blackberry compote. Perfect for special occasions or any time you want an impressive, decadent dessert.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup dark chocolate chips
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup sour cream

Blackberry Compote

  • 2 cups fresh blackberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake.
  2. Make the Crust Mixture: In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the mixture resembles wet sand, which will help bind the crust together.
  3. Form and Bake the Crust: Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes to set the crust, then remove from oven and allow it to cool while you prepare the filling.
  4. Melt the Chocolate: Melt the dark chocolate chips in a heatproof bowl in the microwave, stirring every 20-30 seconds until smooth and creamy. Set aside to cool slightly to avoid cooking the cream cheese when mixing.
  5. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, ensuring there are no lumps for a silky texture.
  6. Add Chocolate and Vanilla: Blend the melted chocolate and vanilla extract into the cream cheese mixture until fully incorporated and uniform in color.
  7. Add Eggs and Sour Cream: Add eggs one at a time, beating well after each addition to incorporate air and prevent curdling. Stir in the sour cream last until the filling is smooth and fully combined.
  8. Assemble and Bake Cheesecake: Pour the cheesecake batter over the cooled crust, gently smoothing the top with a spatula for an even surface. Bake for 55-60 minutes until the center is set but still slightly wobbly to ensure a creamy texture after chilling.
  9. Cool and Chill Cheesecake: Turn off the oven and leave the cheesecake inside with the door ajar to cool gradually, which prevents cracking. Once at room temperature, chill in the refrigerator for at least 4 hours or overnight for the best texture and flavor.
  10. Prepare Blackberry Compote: While the cheesecake chills, cook fresh blackberries, sugar, and lemon juice over medium heat for about 10 minutes, stirring occasionally until thickened into a vibrant compote. Let it cool to room temperature.
  11. Serve: Spread the cooled blackberry compote evenly over the chilled cheesecake just before serving, adding a fresh, tangy contrast to the rich chocolate filling.

Notes

  • Make sure the cream cheese is softened to room temperature for smooth mixing and to avoid lumps.
  • Do not overbake the cheesecake; it should remain slightly wobbly in the center when done to ensure a creamy texture.
  • Using fresh blackberries enhances the flavor and texture of the compote, but frozen can be used if fresh are unavailable.
  • Chill the cheesecake overnight if possible for best flavor development and firmness.
  • Greasing and lining the pan ensures easy release and presentation of the cheesecake.

Find it online: https://slsrecipes.com/dark-chocolate-blackberry-cheesecake-recipe-2/