Name: Dark Chocolate Raspberry Cheesecake
Prep time: 30 min
Cook time: PT-489747H30M35S
Cuisine: American
Ingredients: 2 cups (≈200 g) chocolate sandwich cookies or wafers, finely crushed; ¼ cup (≈60 g) unsalted butter, melted; 24 oz (≈675 g) full-fat cream cheese, softened; 1 cup (≈200 g) granulated sugar; ⅓ cup (≈35 g) unsweetened cocoa powder or 4 oz (≈115 g) melted dark chocolate; ½ cup (120 ml) sour cream or heavy cream, room temperature; 2 tsp vanilla extract; 3 large eggs, room temperature; 1 cup fresh raspberries (reserve some for garnish) or raspberry coulis for swirling; ½ cup (120 ml) heavy cream; 4 oz (≈113 g) dark chocolate, finely chopped; Fresh raspberries and chocolate shavings for garnish

Description

If you love the richness of dark chocolate and the bright, tart sweetness of raspberries, this Dark Chocolate Raspberry Cheesecake delivers the best of both worlds. A crisp chocolate cookie crust supports a silky, dark-chocolate cheesecake filling, rippled with raspberries and crowned with a glossy ganache. Elegant, flavour-packed, and perfect for celebrations or whenever you want to impress with minimal fuss.

Ingredients

Scale

For the Chocolate Cookie Crust

2 cups (≈200 g) chocolate sandwich cookies or wafers, finely crushed
¼ cup (≈60 g) unsalted butter, melted

For the Cheesecake Filling

24 oz (≈675 g) full-fat cream cheese, softened
1 cup (≈200 g) granulated sugar
⅓ cup (≈35 g) unsweetened cocoa powder or 4 oz (≈115 g) melted dark chocolate
½ cup (120 ml) sour cream or heavy cream, room temperature
2 tsp vanilla extract
3 large eggs, room temperature
1 cup fresh raspberries (reserve some for garnish) or raspberry coulis for swirling

For the Dark Chocolate Ganache (Optional)

½ cup (120 ml) heavy cream
4 oz (≈113 g) dark chocolate, finely chopped
Fresh raspberries and chocolate shavings for garnish

Instructions

1. Prepare the Crust
Preheat oven to 325 °F (163 °C). Line the base of a 9-inch springform pan with parchment paper.
Combine cookie crumbs and melted butter in a bowl until evenly moistened.
Press firmly into the bottom (and slightly up the sides) of the pan.
Bake for 8–10 minutes, then remove and cool slightly.

2. Make the Cheesecake Filling
Beat softened cream cheese until smooth. Add sugar, cocoa (or melted chocolate), and vanilla; mix until creamy.
Blend in sour cream or heavy cream until smooth.
Add eggs one at a time, mixing on low just until combined. Avoid over-mixing.
Gently fold in raspberries or swirl in coulis for a marbled effect.

3. Pour & Bake
Pour filling into the cooled crust. Smooth the top.
Place the pan on a baking sheet to catch drips and bake for 45–60 minutes, or until edges are set and the center has a slight wobble.
Turn off the oven, crack the door, and let cheesecake cool inside for 30 minutes.
Then cool completely at room temperature before chilling.

4. Chill & Add Ganache
Cover and refrigerate cheesecake for at least 4–6 hours (overnight for best results).
To make ganache: heat cream until just simmering, pour over chopped dark chocolate, let sit 1 minute, then stir until smooth.
Spread ganache evenly over chilled cheesecake, then refrigerate for 15–20 minutes to set.

5. Garnish & Serve
Top with fresh raspberries and chocolate shavings.
Run a knife around the edge, release springform, and slice with a warm knife for clean cuts.
Serve chilled and enjoy the contrast of rich chocolate and bright fruit.

Notes

Room-temperature ingredients ensure a lump-free, silky filling.
Avoid over-mixing after adding eggs to prevent cracks.
Chill fully for perfect texture and clean slices.
Use quality dark chocolate (60–70%) for a balanced flavour.
The raspberries cut through the richness, creating a perfect flavour harmony.

Prep Time: 30 Minutes
Cook Time: 45–60 minutes
Category: Desserts
Cuisine: American

Nutrition

Calories: 470kcal
Sodium: 220mg
Protein: 8g
Cholesterol: 36mg