Introduction

This Dark Chocolate Raspberry Cheesecake combines rich, velvety chocolate with the bright tartness of fresh raspberries. It’s a decadent dessert perfect for special occasions or whenever you crave a luscious treat.

A slice of layered cake sits on a white plate against a white marbled background. The bottom layer is dark, moist chocolate cake with a rough texture. Above it is a pink creamy layer mixed with whole and mashed raspberries, giving it a speckled look. The next layer is thick, smooth cream cheese in a pale yellow shade. On top of the cake is a shiny dark chocolate glaze dripping down the sides, partially covered with small chocolate shavings. Fresh raspberries and blackberries rest on the top, adding bright red and deep purple colors with a bumpy texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed chocolate cookies
1/4 cup melted butter
24 oz cream cheese, softened
1/2 cup sugar
1/4 cup melted dark chocolate
1 tsp vanilla extract
3 eggs
1/2 cup fresh raspberries

Instructions

Step 1: Preheat your oven to 325°F (160°C). Mix the crushed chocolate cookies with the melted butter until evenly combined. Press this mixture firmly into the bottom of a springform pan to create an even crust layer.
Step 2: In a large mixing bowl, beat the softened cream cheese, sugar, melted dark chocolate, and vanilla extract together until the mixture is smooth and fully combined. Then, add the eggs one at a time, ensuring each is mixed thoroughly before adding the next.
Step 3: Gently fold the fresh raspberries into the cream cheese mixture to avoid breaking the berries. Pour this filling evenly over the prepared chocolate cookie crust in the springform pan.
Step 4: Place the pan in the oven and bake for 60 minutes or until the center is set but still slightly jiggly. Once baked, remove from the oven and allow the cheesecake to cool completely at room temperature.
Step 5: For best flavor and texture, refrigerate the cooled cheesecake for several hours or overnight before slicing and serving.

Tips & Variations

Use a water bath during baking to prevent cracks and keep the cheesecake moist.
Substitute fresh raspberries with frozen ones if fresh are not available; just thaw and drain well before mixing.
For an extra indulgent touch, drizzle additional melted dark chocolate over the chilled cheesecake before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it tightly wrapped for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat is not recommended as it may affect texture.

How to Serve

A slice of layered berry cheesecake sits on a white plate with a white marbled background. The bottom layer is a dark, dense chocolate crust. Above it is a creamy layer of cheesecake mixed with streaks of red berry swirls. On top of the cheesecake layer is a smooth, thick layer of glossy dark chocolate ganache that slightly drips down the side. The cake is topped with fresh bright red raspberries and deep purple blackberries, with small pieces of dark chocolate scattered on top and around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute dark chocolate with milk or semi-sweet chocolate, but keep in mind this will alter the flavor and sweetness of the cheesecake.

How do I prevent the cheesecake from cracking?

Make sure to bake at a low temperature and avoid overbaking. Using a water bath and allowing the cheesecake to cool gradually in the oven can also help prevent cracks.