Indulgent Dark Chocolate Raspberry Cheesecake Bliss
A rich and creamy cheesecake combining dark chocolate and fresh raspberries, perfect for celebrations and family gatherings.
Ingredients
For the crust
- 1 cup Chocolate Cookie Crumbs Consider using crushed chocolate wafer cookies for a simpler texture.
- 5 tablespoons Unsalted Butter Melted.
- 2 tablespoons Granulated Sugar
For the cheesecake filling
- 12 ounces Dark Chocolate Chopped, ideally 60-70% cacao.
- 24 ounces Cream Cheese Softened and at room temperature.
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 Large Eggs
- ½ cup Sour Cream
- 1 ½ cups Fresh Raspberries Frozen can be substituted without thawing.
- ½ cup Heavy Cream
- 4 ounces Dark Chocolate Chopped.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Combine chocolate cookie crumbs, melted butter, and sugar in a bowl. Press this mixture into the bottom of a springform pan to form the crust.
- Melt the dark chocolate in a microwave or double boiler, letting it cool slightly.
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, mixing well.
- Add the eggs one at a time, mixing until just blended. Stir in sour cream and cooled chocolate until smooth.
- Gently fold in the fresh raspberries.
- Pour the cheesecake batter over the crust in the springform pan.
Baking
- Bake for about 55-60 minutes or until the center is set. Allow it to cool.
- For the chocolate ganache, heat heavy cream and pour it over the chopped chocolate. Stir until melted and smooth, then drizzle over the cooled cheesecake.
- Chill the cheesecake in the refrigerator for at least four hours before serving.
Notes
To keep your cheesecake fresh, cover it tightly with plastic wrap or transfer it to an airtight container. It can stay in the refrigerator for up to a week. If you want to store it longer, you can freeze slices.