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The Best Dark Chocolate Raspberry Cheesecake

The Best Dark Chocolate Raspberry Cheesecake
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The Best Dark Chocolate Raspberry Cheesecake is a luxurious dessert blending the rich, bittersweet flavor of high-quality dark chocolate with the bright tartness of fresh raspberries. It features a creamy, silky cheesecake filling atop a crunchy graham cracker crust, delivering an exquisite balance of textures and flavors. Perfect for any occasion, this visually stunning cheesecake impresses with its vibrant hues and decadent taste.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 1 tablespoon granulated sugar
  • Optional: 1/4 cup crushed almonds or hazelnuts (for nutty twist)

Filling

  • 24 oz (3 packages) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 6 oz high-quality dark chocolate (60-70% cocoa), melted and slightly cooled
  • 1 cup fresh raspberries (or mixed berries)
  • 1/2 cup sour cream or heavy cream (optional)

Instructions

  1. Prepare the Crust: Crush the graham crackers into fine crumbs and mix with melted butter and sugar until well combined. Press firmly into the bottom of a springform pan to form an even crust layer. Chill to set while preparing the filling.
  2. Melt the Dark Chocolate: Gently melt the dark chocolate using a double boiler or microwave in short bursts, stirring frequently to prevent burning. Let cool slightly before mixing into the filling to maintain smoothness.
  3. Make the Filling: Beat the softened cream cheese and sugar together until fluffy and smooth. Add eggs one at a time, mixing thoroughly after each addition to avoid lumps. Stir in vanilla extract, then gradually fold in the cooled melted chocolate. If desired, gently incorporate sour cream or heavy cream for added creaminess.
  4. Add Raspberries: Carefully fold fresh raspberries into the cheesecake filling or create a marbled effect by swirling raspberry puree into the chocolate mixture before baking.
  5. Bake and Cool: Pour the filling over the prepared crust. Bake at 325°F (163°C) until the edges are set but the center still has a slight wobble, about 50-60 minutes. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

  • Use room temperature ingredients for a smooth, lump-free filling.
  • Do not overbake; a slight jiggle in the center ensures a creamy texture.
  • If swirling raspberry puree, strain to remove seeds for a refined texture.
  • Wrap cheesecake while cooling to prevent condensation and surface cracking.
  • Opt for high-quality dark chocolate (60-70% cocoa) for best flavor.
  • To make gluten-free, use gluten-free graham crackers or substitute with crushed nuts for the crust.

Nutrition

Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate raspberry dessert, creamy cheesecake, gluten-free cheesecake, baked cheesecake

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