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The Best Dark Chocolate Raspberry Cheesecake

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A rich and indulgent cheesecake featuring dark chocolate and fresh raspberries, perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups of chocolate cookie crumbs
  • 1/4 cup of unsalted butter, melted
  • 3 (8 oz) packages of cream cheese, softened
  • 1 cup of granulated sugar
  • 3 large eggs
  • 12 oz of dark chocolate, melted
  • 1 teaspoon of vanilla extract
  • 1 cup of fresh raspberries
  • 1/4 cup of raspberry puree (optional)
  • Whipped cream (for serving, optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan to form a delicious crust.
  3. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Pour in the melted dark chocolate and vanilla extract, mixing until well combined.
  6. Gently fold in the fresh raspberries.
  7. Pour the cheesecake mixture over the crust in the springform pan, leveling it off gently.
  8. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
  9. Turn off the oven and let the cheesecake cool inside with the door ajar for an hour.
  10. Refrigerate for at least 4 hours or overnight before serving.
  11. Serve chilled, optionally drizzled with raspberry puree and topped with whipped cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 2-3 months. Use softened cream cheese for a smooth filling.

Nutrition

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