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The Best Dark Chocolate Raspberry cheesecake

The Best Dark Chocolate Raspberry cheesecake
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The Best Dark Chocolate Raspberry Cheesecake is a luscious dessert that perfectly balances the richness of velvety dark chocolate and the bright, tart burst of fresh raspberries. Featuring a silky smooth chocolate cheesecake filling atop a crunchy chocolate cookie or graham cracker crust, this elegant yet simple dessert is perfect for special occasions or a delightful treat-yourself moment.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs or chocolate cookie crumbs
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz (680g) cream cheese, softened
  • 8 oz (225g) dark chocolate (70% cocoa or higher), melted and slightly cooled
  • 1 cup granulated sugar (or powdered sugar), adjust to taste
  • 1 cup sour cream or Greek yogurt
  • 1 cup heavy cream, whipped
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh raspberries (plus extra for garnish)

Instructions

  1. Prepare the Crust: Crush graham crackers or chocolate cookies into fine crumbs. Mix with melted butter until the texture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form a firm, tasty base. Chill the crust while preparing the filling to help it set properly.
  2. Melt the Dark Chocolate: Gently melt the dark chocolate using a microwave or double boiler, stirring frequently to achieve a smooth and glossy texture. Allow it to cool slightly so it doesn’t scramble the cheesecake filling but remains pourable once combined.
  3. Whip the Cream Cheese Mixture: Beat the softened cream cheese until silky and lump-free. Add sugar, sour cream or Greek yogurt, eggs, and vanilla extract. Slowly incorporate the melted dark chocolate while mixing on low speed to maintain a smooth batter that is uniformly tinted with rich chocolate color.
  4. Fold in Fresh Raspberries: Gently fold most of the fresh raspberries into the batter, reserving a few for garnish. This ensures bursts of sweet and tart flavor throughout the cheesecake while keeping the raspberries intact.
  5. Bake and Cool: Pour the filling over the chilled crust and smooth the top. Bake at 325°F (163°C) until the cheesecake is set but still slightly jiggly in the center, approximately 50-60 minutes. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.

Notes

  • Bring cream cheese and eggs to room temperature for a smoother, lump-free batter.
  • Use a water bath during baking to prevent cracking by maintaining a moist oven environment.
  • Mix ingredients just until combined to avoid incorporating excess air, which can cause cracks.
  • Use fresh raspberries for the best texture and flavor; frozen raspberries are not recommended.
  • Chill the cheesecake overnight to intensify flavors and perfect texture.

Nutrition

Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate raspberry dessert, creamy cheesecake, elegant dessert

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