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Dark Chocolate Raspberry Cheesecake Made Easy Recipe

Dark Chocolate Raspberry Cheesecake Made Easy Recipe
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★★★★★

5 from 30 reviews

This Dark Chocolate Raspberry Cheesecake combines a rich and creamy chocolate-infused filling with fresh raspberries for a perfect balance of decadent and fruity flavors. Featuring a crunchy chocolate cookie crust, this elegant yet easy-to-make cheesecake is ideal for special occasions or any time you want a luscious dessert that impresses.

Ingredients

Scale

The Crust:

  • 2 cups crushed chocolate cookies (like chocolate graham crackers)
  • ¼ cup melted butter

The Filling:

  • 24 oz cream cheese, softened
  • ½ cup granulated sugar
  • ¼ cup melted dark chocolate
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup fresh raspberries

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan, or line the bottom with parchment paper for easy removal.
  2. Make the Crust: In a medium bowl, mix the crushed chocolate cookies with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon or flat-bottomed glass to compress the crust tightly.
  3. Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the melted dark chocolate and vanilla extract, mixing until well incorporated.
  4. Add the Eggs: Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks during baking.
  5. Fold in Raspberries: Gently fold fresh raspberries into the batter with a spatula. Be careful not to crush them to keep whole berries for bursts of flavor throughout the cheesecake.
  6. Assemble and Bake: Pour the cheesecake batter over the prepared crust and smooth the top. Tap the pan gently on the counter to release any air bubbles. Bake for 60 minutes until the center is mostly set but still slightly jiggly; it will firm up as it cools.
  7. Cool and Chill: Remove from the oven and let the cheesecake cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set.
  8. Serve and Enjoy: Before serving, optionally top with extra fresh raspberries, drizzle with melted chocolate, or dust with powdered sugar for a beautiful presentation.

Notes

  • Use room temperature cream cheese to avoid lumps in the batter.
  • Be gentle folding in the raspberries to prevent them from breaking and turning the batter pink.
  • Do not overbake; the center should be a bit jiggly when done as it firms up while chilling.
  • For easier removal, line the springform pan bottom with parchment paper.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • You can substitute fresh raspberries with frozen ones but thaw and drain excess moisture first.

Nutrition

Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate raspberry dessert, creamy cheesecake recipe, easy cheesecake, chocolate cookie crust

Find it online: https://leofoster.com/dark-chocolate-raspberry-cheesecake-made-easy-recipe/