Dark Chocolate Raspberry Cheesecake (Printer-Friendly Version)
Silky dark chocolate cheesecake with raspberries and a crisp cookie crust, finished with rich ganache.
# What You'll Need:
→ Chocolate Cookie Crust
01 -
2 cups chocolate sandwich cookies, finely crushed
02 -
¼ cup unsalted butter, melted
→ Cheesecake Filling
03 -
24 oz full-fat cream cheese, softened
04 -
1 cup granulated sugar
05 -
⅓ cup unsweetened cocoa powder or 4 oz melted dark chocolate
06 -
½ cup sour cream or heavy cream, room temperature
07 -
2 tsp vanilla extract
08 -
3 large eggs, room temperature
09 -
1 cup fresh raspberries
→ Dark Chocolate Ganache (Optional)
10 -
½ cup heavy cream
11 -
4 oz dark chocolate, finely chopped
→ Garnish
12 -
Fresh raspberries
13 -
Chocolate shavings
# Steps to Follow:
01 -
Preheat oven to 325 °F. Line a 9-inch springform pan base with parchment paper. Combine cookie crumbs and melted butter until evenly moistened. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8 to 10 minutes, then remove and cool slightly.
02 -
Beat softened cream cheese until smooth. Add sugar, cocoa powder or melted chocolate, and vanilla extract; blend until creamy. Incorporate sour cream or heavy cream until combined. Add eggs one at a time, mixing on low speed just until combined to avoid over-mixing. Gently fold in fresh raspberries or swirl in raspberry coulis for a marbled effect.
03 -
Pour filling into the cooled crust and smooth the surface. Place pan on a baking sheet to catch drips. Bake for 45 to 60 minutes until edges are set and the center slightly wobbly. Turn off oven, crack door open, and let cheesecake cool inside for 30 minutes. Remove and cool completely at room temperature before refrigerating.
04 -
Cover and refrigerate for at least 4 to 6 hours, preferably overnight. For ganache, heat heavy cream until just simmering, pour over chopped dark chocolate, let sit for 1 minute, then stir until smooth. Spread ganache evenly over chilled cheesecake and refrigerate for 15 to 20 minutes to set.
05 -
Top with fresh raspberries and chocolate shavings. Run a warm knife around the edge, release springform, and slice for clean portions. Serve chilled to enjoy the contrast between the rich chocolate and bright fruit.
# Additional Tips:
01 -
Use room-temperature ingredients for a smooth, lump-free filling. Avoid over-mixing after adding eggs to prevent cracking. Chill fully to achieve perfect texture and clean slices. Opt for 60–70% dark chocolate for balanced flavor. Raspberries add a refreshing contrast.