This Dark Chocolate Raspberry Cheesecake is a tasty treat with a rich chocolate flavor and a burst of fresh raspberry goodness. It’s a sweet masterpiece that’s sure to impress!
Honestly, who can resist chocolate and berries? I like to serve it with a dollop of whipped cream on top. It’s like a party on your plate! 🍫🍓
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreo crumbs for the crust; they add a nice sweetness. If you’re gluten-free, try using gluten-free chocolate cookies or crushed nuts instead.
Cream Cheese: Softened cream cheese is a must for a smooth filling. Greek yogurt can work as a lighter substitute if you want to cut back on fat, though the texture will be different.
Dark Chocolate: Use high-quality dark chocolate for the best flavor. If you’re looking for a dairy-free option, dairy-free dark chocolate works too!
Sour Cream/Heavy Cream: Sour cream gives a slight tang, but you can swap it for plain yogurt or even cream cheese for a richer flavor.
How Do I Get My Cheesecake to Set Perfectly?
Getting the perfect texture in your cheesecake can be challenging, but here’s how:
- Start by making sure all your ingredients, especially cream cheese, are at room temperature for easy mixing.
- When mixing, beat the cheesecake batter on low speed to avoid too much air, which can cause cracks while baking.
- To prevent cracks, after baking, let the cheesecake cool in the oven with the door slightly open for an hour. This gradual cooling helps avoid sudden temperature shifts.
- Refrigerate the cheesecake overnight, if possible, to allow it to set completely.
Follow these tips, and you’ll have a delicious cheesecake that’s beautifully smooth and creamy!
Dark Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreo, crushed)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz (225g) dark chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or heavy cream
For the Chocolate Ganache Topping:
- 4 oz (115g) dark chocolate, chopped
- 1/2 cup heavy cream
For Garnish:
- 1 1/2 cups fresh raspberries
- Dark chocolate shavings (optional)
How Much Time Will You Need?
This lovely cheesecake takes about 25 minutes of prep time, plus 50-60 minutes of baking. After that, you’ll need to let it cool and chill for at least 4 hours—overnight is best for the flavors to really meld together. So, in total, plan for about 5-6 hours, including cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C) and lightly grease a 9-inch springform pan. This will ensure your cheesecake comes out smoothly later on.
2. Make the Crust:
In a bowl, mix together the chocolate cookie crumbs and melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the springform pan to create your crust. Bake for about 8-10 minutes, then remove it from the oven and allow it to cool.
3. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Next, mix in the melted dark chocolate and vanilla extract until everything is fully combined. Finally, gently fold in the sour cream or heavy cream until smooth.
4. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake the cheesecake for about 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Once done, turn off the oven, crack the door open, and let it cool inside for about 1 hour.
5. Cool and Chill:
After cooling in the oven, remove the cheesecake and let it cool completely at room temperature. Then, place it in the refrigerator for at least 4 hours, preferably overnight to allow it to set properly.
6. Prepare the Ganache:
For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl, let it sit for 2-3 minutes, then stir until it’s smooth and glossy. Allow it to cool for a bit.
7. Assemble the Cheesecake:
Once the cheesecake has chilled, pour the ganache evenly over the top, letting it drizzle down the sides if you’d like. It adds a gorgeous shine!
8. Garnish:
Top your cheesecake with fresh raspberries and, if you want, sprinkle some dark chocolate shavings over the top for an added touch of elegance.
9. Serve:
Keep the cheesecake refrigerated until you’re ready to slice and serve. Enjoy this decadent dessert that brings together rich chocolate and the tartness of raspberries!
This Dark Chocolate Raspberry Cheesecake is a delightful match of flavors and textures, making it an ideal dessert for special occasions or just a treat for yourself. Enjoy every delicious bite!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While chocolate cookie crumbs like Oreos work wonderfully, you can use graham crackers for a milder flavor or even gluten-free cookies if you need a gluten-free option. Just crush them finely and mix with melted butter!
What Should I Do If My Cheesecake Cracks While Baking?
Don’t worry if your cheesecake cracks! To avoid this in the future, make sure to mix the batter on low speed to minimize air bubbles and avoid overbaking. If cracks do appear, you can cover them with ganache or fruit for a pretty presentation!
Can I Freeze Leftover Cheesecake?
Yes, you can freeze cheesecake! Wrap individual slices in plastic wrap and then in aluminum foil, or store the whole cheesecake in an airtight container. It can last in the freezer for up to 2-3 months. To enjoy, just thaw it in the fridge overnight.
How Do I Know When My Cheesecake is Done Baking?
The edges of the cheesecake should be set while the center remains slightly jiggly when you gently shake the pan. It will continue to set as it cools, so don’t worry if it’s not completely firm right out of the oven!