This Dark Chocolate Raspberry Cheesecake is a dreamy treat! With a rich chocolate base and a touch of tart raspberry, it’s perfect for anyone who loves a sweet-tart combo.
If you ask me, I can’t resist the creaminess of this cheesecake. I usually serve it with extra raspberries on top. Trust me, chocolate and raspberry make the best duo! 🍫❤️
Key Ingredients & Substitutions
Chocolate cookie crumbs: I love using Oreo cookies for the crust, but if you’re avoiding gluten, try any gluten-free chocolate cookie or graham cracker. You can also make your crumbs from gingersnaps for a spiced flavor.
Dark chocolate: For the filling and ganache, aim for 60-70% cocoa for a rich taste. If you prefer a sweeter option, semi-sweet chocolate works too. If dairy-free, opt for dark chocolate that’s labeled as dairy-free.
Sour cream: This adds creaminess and tang. If you prefer, use plain Greek yogurt for a healthier option. Just note that it might change the flavor slightly.
Fresh raspberries: You can swap these for other berries like blackberries or strawberries if raspberries are unavailable. Frozen berries also work, but drain them well to avoid excess moisture.
How Do I Achieve the Perfect Cheesecake Texture?
Getting the right texture for your cheesecake can be tricky, but here’s how to nail it:
- Make sure your cream cheese is really soft; let it sit at room temperature for about 30 minutes before mixing.
- Mix the ingredients on low speed to incorporate air slowly. Too much air can cause cracks.
- Use a water bath. This keeps the heat even and prevents the cheesecake from cooking too quickly, avoiding cracks. Place the springform pan in a larger pan filled with hot water while baking.
- Let it cool gradually. Don’t rush the cooling process; turning off the oven and leaving the cheesecake inside for an hour helps it set perfectly.
Follow these tips, and your Dark Chocolate Raspberry Cheesecake will be smooth, creamy, and a hit at your next gathering!
How to Make Dark Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 3/4 cups (200g) chocolate cookie crumbs (such as Oreo, without filling)
- 1/4 cup (55g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 8 oz (225g) dark chocolate (at least 60% cocoa), melted and slightly cooled
- 3 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) heavy cream
For the Ganache Topping:
- 4 oz (115g) dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
For the Topping:
- 1 1/2 cups fresh raspberries
- Dark chocolate shavings or chunks (for garnish)
Time Needed:
This delicious cheesecake takes about 30 minutes to prepare, plus 65 minutes to bake. After that, you’ll need to let it cool completely at room temperature and chill in the refrigerator for at least 4 hours (or overnight, for the best results). Overall, plan for about 6 hours from prep to serving, but don’t worry, a lot of that time is hands-off!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix the chocolate cookie crumbs and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then take it out of the oven and set it aside to cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Gradually add in the sugar and beat until everything is well combined. Slowly mix in the melted dark chocolate until the batter looks evenly colored. Now, add the eggs one at a time, mixing well after each one. Finally, stir in the vanilla extract, sour cream, and heavy cream until everything is smooth and creamy.
3. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust. Smooth out the top with a spatula. Now, to create a water bath, place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it’s halfway up the sides of the springform pan. This helps the cheesecake bake evenly. Bake for about 55-65 minutes, or until the edges are set, but the center still jiggles a little bit. Once done, turn off the oven and leave the cheesecake in there for another hour with the door slightly ajar. This step helps prevent cracking.
4. Cool and Chill:
Carefully take the cheesecake out of the water bath and dry the outside of the pan. Let it cool to room temperature, then refrigerate it for at least 4 hours or preferably overnight. This helps the flavors blend beautifully!
5. Prepare the Ganache Topping:
When you’re ready to finish your cheesecake, put the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it’s almost boiling. Pour the hot cream over the chocolate and let it sit for 2 minutes before stirring until smooth and shiny.
6. Assemble the Cheesecake:
Take the cheesecake out of the springform pan and place it on a serving plate. Pour the smooth ganache over the top, letting it drip over the edges a bit. Now, pile those fresh raspberries on top, and sprinkle with some chocolate shavings or chunks for that fancy touch.
7. Serve:
Slice it up and serve chilled. Enjoy the rich chocolaty goodness paired with the tartness of the raspberries. This Dark Chocolate Raspberry Cheesecake will surely impress!
With its creamy texture, crunchy crust, and that lovely combination of dark chocolate and raspberries, this cheesecake is a delightful treat for any occasion!
Can I Use Different Types of Chocolate for This Cheesecake?
Yes! You can use semi-sweet or bittersweet chocolate if you prefer a sweeter taste. Just make sure to check the cocoa content if you’re aiming for a specific richness.
Can I Make This Cheesecake Vegan?
To make a vegan version, substitute cream cheese with a plant-based cream cheese, the eggs with flax eggs or aquafaba, and ensure your chocolate and cookies are dairy-free. Use coconut cream instead of heavy cream for the topping.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake, wrapped tightly, for up to 2-3 months. Thaw it in the fridge before serving.
Why is My Cheesecake Cracking?
Creamy cheesecakes can crack if baked too quickly. Here are a few tips to prevent this: bake in a water bath, avoid overmixing the batter, and let the cheesecake cool gradually in the oven after baking.
