This rich dark chocolate raspberry cheesecake combines creamy goodness with a burst of fruity flavor. The chocolate base is oh-so-decadent, and the raspberries add a lovely tartness!
Honestly, I can’t resist sneaking a slice (or two) whenever I make it! 🍫❤️ If you’re like me and love a bit of sweetness mixed with chocolate, this dessert is a must-try!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreo crumbs for the crust because they add a rich chocolatey taste. If you need a gluten-free option, you can use gluten-free chocolate cookies or even crushed almonds for a nutty twist!
Cream Cheese: This is essential for a creamy cheesecake. If you’re looking for a lighter version, consider using reduced-fat cream cheese. Vegan options like cashew cream also work well for a dairy-free version!
Dark Chocolate: I prefer high-quality dark chocolate for its intense flavor. If you don’t have dark chocolate, semi-sweet chocolate can substitute in a pinch, but it’ll make the cheesecake a bit sweeter.
Sour Cream: This adds creaminess and tang. Greek yogurt is a great substitute for a healthier twist; it keeps the texture smooth while adding protein!
Fresh Raspberries: Raspberries give a fresh and tart flavor. If they’re out of season, you can use frozen ones – just thaw and drain excess liquid before using them.
How Can You Prevent Cracking in Your Cheesecake?
Cracking is a common issue in cheesecakes, but there are a few tricks to keep yours smooth and beautiful. First, bake the cheesecake in a water bath. Wrap the outside of the springform pan in foil to prevent water from seeping in, and place it in a larger baking dish filled with water. This keeps the temperature even.
- Set your oven to a lower temperature and avoid opening the oven door while baking.
- Let the cheesecake cool gradually in the oven with the door slightly open after baking.
- Chill the cheesecake in the refrigerator for several hours (or overnight) to set properly.
Using these techniques will help you achieve that perfect cheesecake without cracks!
How to Make Dark Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreo crumbs, without filling)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 8 oz dark chocolate, melted and slightly cooled
- 1/2 cup sour cream
For the Chocolate Ganache Topping:
- 4 oz dark chocolate, chopped
- 1/2 cup heavy cream
Garnish:
- Fresh raspberries (about 1 cup)
- Dark chocolate shavings or curls
How Much Time Will You Need?
This delightful cheesecake requires about 30 minutes of prep time and a baking time of 50-60 minutes. Don’t forget to allow for at least 4 hours of refrigeration time (or overnight for the best results). Altogether, you’re looking at roughly 5 hours to create this gorgeous dessert, not including serving time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
2. Make the Crust:
In a medium bowl, mix the chocolate cookie crumbs with melted butter until fully combined. Press this mixture firmly into the bottom of the prepared pan to create an even crust. Bake it in the oven for about 8-10 minutes. Once done, remove it and let it cool.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar together until you have a smooth and creamy texture. Next, add eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract, then carefully fold in the melted dark chocolate and sour cream until everything is well combined and smooth.
4. Assemble and Bake:
Pour the cheesecake filling over the cooled crust and use a spatula to smooth the top. Bake it for about 50-60 minutes, or until the edges are set and the center appears slightly jiggly. After baking, turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour to reduce the chances of cracking.
5. Chill the Cheesecake:
Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it and refrigerate for at least 4 hours, or ideally overnight, to firm up.
6. Make the Ganache:
When you’re ready to add the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour this hot cream over the chopped dark chocolate in a bowl. Let it sit for about 2-3 minutes, then stir until it becomes glossy and smooth.
7. Top the Cheesecake:
Pour the ganache over the chilled cheesecake, letting it drip slightly over the edges for a beautiful finish. To garnish, arrange fresh raspberries around the top and sprinkle some dark chocolate shavings or curls in the center.
8. Serve and Enjoy:
Keep the cheesecake refrigerated until you’re ready to serve it. Slice into pieces and enjoy the wonderful combination of dark chocolate and fresh raspberries!
This elegant cheesecake perfectly balances creamy texture, deep chocolate flavor, and vibrant tartness from the raspberries. Enjoy your indulgent Dark Chocolate Raspberry Cheesecake!
Can I Use Different Cookies for the Crust?
Absolutely! While chocolate cookies like Oreos are traditional, you can use graham crackers or even vanilla cookies for a different flavor. For a gluten-free option, look for gluten-free chocolate cookies or use crushed nuts.
What Should I Do if My Cheesecake Cracks?
If your cheesecake cracks, don’t worry! It still tastes delicious. To prevent cracking, bake it in a water bath and let it cool gradually in the oven. If cracks do appear, you can cover them with ganache or fresh fruit for a beautiful aesthetic!
Can I Make This Cheesecake in Advance?
Yes, this cheesecake is perfect to make ahead! You can prepare it a day or two in advance and keep it in the refrigerator. Just hold off on adding the ganache until you’re close to serving it for the best presentation.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They will last for up to 5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap, and they’ll keep for up to 2 months. Just thaw overnight in the fridge before serving!
