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

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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.