If you’re searching for a dessert that delivers swoon-worthy decadence with an elegant twist, look no further than Dark Chocolate Raspberry Cheesecake. This luscious creation brings together creamy cheesecake, bold dark chocolate, and a vibrant burst of raspberries for a treat that’s every bit as show-stopping as it is irresistible. It’s a celebration on a plate — perfect for special occasions, holidays, or those moments when only the best cheesecake will do.
Ingredients You’ll Need
Every element of this dessert is carefully chosen: these simple but essential ingredients build layers of bold flavor, dreamy texture, and beautiful color. Don’t be intimidated — each one plays a vital role in making this Dark Chocolate Raspberry Cheesecake truly unforgettable.
- Chocolate cookie crumbs: These form the rich, chocolatey base and add a delightful crunch to every bite.
- Unsalted butter (melted): Helps the crust hold together while lending a subtle, creamy richness.
- Dark chocolate chips (60–70% cacao): The secret to the cheesecake’s deep, luxurious chocolate flavor—choose quality chips for best results.
- Cream cheese (softened): The heart of any cheesecake, creating a velvety, tangy filling you can’t resist.
- Granulated sugar: Sweetens the filling and balances the intensity of the dark chocolate.
- Vanilla extract: Enhances the cheesecake’s flavors with warm, aromatic notes.
- Large eggs: Bind everything together for that signature creamy, sliceable texture.
- Sour cream: Adds a subtle tang and extra silkiness, making each bite even creamier.
- Fresh raspberries: Offer ruby-red pops of brightness, both inside and on top of your cake.
- Raspberry preserves (seedless): Spread over the top for a glossy, tart-sweet finish that complements the chocolate beautifully.
- Heavy cream (for ganache): Melts with chocolate to make a silky, pourable ganache.
- Dark chocolate chips (for ganache): Adds extra sophistication drizzled over the top.
- Extra raspberries and chocolate shavings (for garnish): An optional but highly recommended flourish for color and drama!
How to Make Dark Chocolate Raspberry Cheesecake
Step 1: Prepare the Chocolate Crust
Start by preheating your oven to 325°F (163°C). In a small bowl, combine the chocolate cookie crumbs and the melted butter, mixing until every crumb is deliciously moistened. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool—this is your sturdy, chocolatey foundation.
Step 2: Melt the Dark Chocolate
While your crust cools, gently melt 2 cups of dark chocolate chips. Either use a heatproof bowl set over simmering water, or microwave in short bursts, stirring until perfectly smooth. Let the chocolate cool slightly so it blends easily into your filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture becomes creamy and smooth—no lumps allowed! Add the vanilla extract, then pour in your melted chocolate and mix until every streak disappears. Add the eggs one at a time, beating on low and scraping down the bowl as you go. Finally, gently fold in the sour cream just until combined. For a pop of tartness and color, stir in 1 cup of fresh raspberries, being careful not to crush them.
Step 4: Assemble and Bake
Pour your luscious filling over the cooled crust, smoothing the top with a spatula. Bake for 55 to 65 minutes. You’re aiming for a center that’s slightly jiggly yet mostly set—it will firm up as it cools. Once done, turn off the oven and crack the door, letting the cheesecake cool inside for about an hour. This gradual cooling helps prevent cracks and ensures that creamy texture. Afterwards, let it chill in the fridge for at least 4 hours, or overnight if you can wait!
Step 5: Top with Raspberry and Ganache
When the cheesecake is fully chilled, gently warm the seedless raspberry preserves and spread them over the top for a shiny finish. Next, make the ganache: heat the heavy cream until just simmering, pour it over the remaining dark chocolate chips, and let it sit for two minutes before stirring into a glossy sauce. Drizzle the ganache artfully over the preserves.
Step 6: Garnish and Serve
Finish your masterpiece by garnishing with extra fresh raspberries and a flurry of chocolate shavings. Every slice is now ready for its closeup — and for impressing anyone lucky enough to try your Dark Chocolate Raspberry Cheesecake.
How to Serve Dark Chocolate Raspberry Cheesecake
Garnishes
This is your chance to make the cheesecake truly sparkle! Pile on more fresh raspberries, scatter some dark chocolate shavings, or even add a sprig of mint for a gorgeous contrast. A dusting of powdered sugar is another pretty touch if you want to capture that “just snowed” look for your dessert.
Side Dishes
Dark Chocolate Raspberry Cheesecake is a star all on its own, but if you want to round out your dessert table, consider serving it with a dollop of barely-sweetened whipped cream, a pot of strong coffee, or a splash of berry coulis. Lightly toasted nuts or a scoop of vanilla ice cream also make a lovely accompaniment.
Creative Ways to Present
For parties, slice the cheesecake into small squares and serve them as bite-sized treats. You could also plate individual slices with a drizzle of extra ganache and a few raspberries arranged artfully on the side. For something really fun, make mini cheesecakes in ramekins or muffin tins for a personal touch that guests will adore.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Store slices of Dark Chocolate Raspberry Cheesecake in the fridge, covered tightly with plastic wrap or in an airtight container. They’ll stay fresh and delicious for up to five days—if they last that long.
Freezing
This cheesecake freezes beautifully. Chill completely, then wrap individual slices (or the whole cake without garnishes) snugly in plastic wrap and aluminum foil. Freeze for up to two months. Thaw overnight in the refrigerator before garnishing and serving.
Reheating
While this treat is best enjoyed chilled or at cool room temperature, if you prefer a slightly softer bite, let your slice sit at room temperature for 20 minutes before serving. Avoid microwaving, as it will affect the texture.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely, though keep in mind that milk chocolate makes the overall cheesecake sweeter and less intense. Dark chocolate gives that luxe, sophisticated flavor, but if you’re a diehard milk chocolate lover, go for it—just reduce the sugar slightly or taste and adjust as needed.
Can I substitute frozen raspberries for fresh?
Yes, you can use frozen raspberries in the batter if fresh aren’t available. Don’t thaw them beforehand (it can make the batter watery)—just add them straight from the freezer and bake as usual.
My cheesecake cracked while cooling. What did I do wrong?
Cracks in cheesecake can happen when the cake cools too quickly or is overbaked. To minimize cracks, follow the gradual oven-cooling step and avoid overmixing or overbaking. But don’t stress—generous toppings of raspberry preserves and ganache are perfect camouflage!
How do I get clean, picture-perfect slices?
Dip a sharp knife in hot water and wipe it clean between each cut. This little trick ensures every slice looks bakery-worthy, with those dramatic chocolate and raspberry layers on full display.
Can I make this cheesecake gluten-free?
Definitely! Simply swap the chocolate cookie crumbs for a gluten-free variety, ensuring the rest of your ingredients are gluten-free as well. You won’t lose any richness or flavor.
Final Thoughts
If you’re ready to win hearts and create a dessert everyone will rave about, this Dark Chocolate Raspberry Cheesecake deserves a place in your kitchen. Pour your love (and a bit of chocolate) into every layer, and get ready for pure, decadent bliss with each slice. Give it a try — you’ll be amazed at the magic you can bake!
Print
Dark Chocolate Raspberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 7 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Dark Chocolate Raspberry Cheesecake. A velvety smooth dark chocolate cheesecake studded with fresh raspberries, topped with a layer of raspberry preserves and a luxurious ganache.
Ingredients
Crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup unsalted butter, melted
Cheesecake Filling:
- 2 cups dark chocolate chips (60–70% cacao)
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 ½ cups fresh raspberries
Ganache:
- ½ cup raspberry preserves, seedless
- ¼ cup heavy cream
- ½ cup dark chocolate chips
Garnish:
- Extra raspberries and chocolate shavings
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Mix chocolate cookie crumbs and melted butter, press into a springform pan, and bake for 10 minutes.
- Make the Filling: Melt dark chocolate chips, beat cream cheese and sugar, add vanilla, melted chocolate, eggs, sour cream, and fold in raspberries. Pour over crust and bake.
- Cool and Garnish: Chill the cheesecake, spread warmed raspberry preserves, drizzle with ganache, and garnish with raspberries and chocolate shavings.
Notes
- You can substitute raspberry preserves with raspberry sauce for a tangier topping.
- For a smoother texture, strain raspberry preserves before spreading.
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