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Decadent Dark Chocolate Raspberry Cheesecake Recipe

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★★★★★

4.9 from 324 reviews

This Decadent Dark Chocolate Raspberry Cheesecake combines a rich, creamy cheesecake with the indulgent flavors of dark chocolate and fresh raspberries, all nestled on a crunchy chocolate cookie crust. Perfect for special occasions or a luxurious dessert treat, this cheesecake balances sweet and tart notes with a silky texture that’s sure to impress.

Ingredients

Scale

Crust

  • 2 cups Crushed Chocolate Cookies (Substitute with graham crackers for a classic flavor)
  • 1/2 cup Melted Butter (No substitutions recommended)

Filling

  • 16 oz Cream Cheese (Use full-fat brick-style for best results)
  • 1 cup Granulated Sugar (Brown sugar can be used for a deeper flavor)
  • 8 oz Melted Dark Chocolate (Opt for chocolate with 60% to 72% cocoa for balance)
  • 1 tsp Vanilla Extract (No alternatives suggested)
  • 3 large Eggs (Beat minimally to prevent cracks)
  • 1 cup Fresh Raspberries (Frozen raspberries can be used but may alter texture)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining it with parchment paper to ensure the cheesecake does not stick.
  2. Make the Crust: In a medium bowl, combine crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan to form the crust layer.
  3. Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese with granulated sugar until the mixture is smooth and creamy. Fold in the melted dark chocolate and vanilla extract gently to combine all flavors.
  4. Add Eggs and Raspberries: Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air, which could cause cracks. Then, gently fold in the fresh raspberries to distribute them evenly without breaking them up.
  5. Assemble and Reduce Air Bubbles: Pour the cheesecake batter over the crust in the pan, spreading it evenly and smoothing the top. Tap the pan gently a few times to help release any trapped air bubbles for a smooth finish.
  6. Bake the Cheesecake: Bake in the preheated oven for about 60 minutes. The cheesecake should be set on the edges with a slightly jiggly center. Avoid overbaking to maintain a creamy texture.
  7. Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for at least 1 hour. This gradual cooling helps prevent cracking.
  8. Chill Before Serving: After cooling, refrigerate the cheesecake for at least 4 hours to set fully. When ready to serve, remove it from the fridge, unlatch the springform pan, slice carefully, and garnish with additional fresh raspberries or melted chocolate if desired.

Notes

  • Ensure all ingredients are at room temperature before starting to achieve a smooth batter.
  • Avoid overmixing the batter to prevent incorporating too much air, which can cause cracks on the surface.
  • Using a springform pan makes removal of the cheesecake easier and cleaner.
  • You can substitute graham crackers for the chocolate cookies in the crust for a more traditional cheesecake flavor.
  • If using frozen raspberries, thaw and drain them well to avoid excess moisture in the cheesecake.

Keywords: dark chocolate cheesecake, raspberry cheesecake, decadent dessert, chocolate dessert, creamy cheesecake, berry cheesecake

Find it online: https://mjrecipe.com/decadent-dark-chocolate-raspberry-cheesecake-recipe/