Description
This Dark Chocolate Raspberry Cheesecake combines a rich, velvety dark chocolate cheesecake base with a vibrant raspberry swirl, all set atop a crunchy chocolate cookie crust. The creamy filling is perfectly balanced with the tartness of fresh raspberries, making it an indulgent dessert that’s ideal for special occasions or any chocolate-raspberry craving.
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreo, without filling)
- ¼ cup melted butter
For the Raspberry Swirl:
- 1 ½ cups fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 2 tsp cornstarch mixed with 1 tbsp water
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 8 oz dark chocolate, melted and slightly cooled
- ½ cup sour cream
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan to prevent the cheesecake from sticking.
- Make the Crust: In a bowl, combine chocolate cookie crumbs and melted butter. Press this mixture evenly into the bottom of the springform pan to form the crust. Set aside to firm up slightly.
- Cook Raspberry Swirl: Place raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5 to 7 minutes until the raspberries break down and soften.
- Thicken Raspberry Sauce: Stir in the cornstarch-water mixture into the raspberry sauce and cook for another 2 minutes until thickened. Remove from heat, strain through a fine sieve to remove seeds, and allow to cool.
- Prepare Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth. Add granulated sugar and mix until creamy and well combined.
- Add Remaining Filling Ingredients: Incorporate the melted dark chocolate, sour cream, eggs, and vanilla extract into the cream cheese mixture. Beat until smooth and fully combined.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the prepared crust. Spoon half of the cooled raspberry sauce over the batter and gently swirl with a knife to create a marbled effect. Repeat with the remaining batter and raspberry sauce.
- Bake the Cheesecake: Bake in the preheated oven for 50 to 60 minutes, until the center is just set but still slightly jiggly. Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavor before slicing and serving.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- Using a springform pan helps with easy removal of the cheesecake.
- Swirling the raspberry sauce gently prevents it from fully blending into the batter, keeping defined swirls.
- Allow the cheesecake to cool gradually in the oven to reduce the risk of cracking.
- For a more intense chocolate flavor, use high-quality dark chocolate with at least 70% cocoa.
