Description
This decadent Dark Chocolate Raspberry Cheesecake recipe offers a rich, smooth filling with a bright raspberry swirl on a crisp chocolate cookie crust. It’s an indulgent dessert perfect for special occasions, balancing bittersweet chocolate with fruity tang.
Ingredients
Scale
- For the crust:
- 1 ½ cups chocolate cookie crumbs
- 5 tbsp unsalted butter, melted
- For the filling:
- 12 oz dark chocolate, chopped
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- For the raspberry swirl:
- 1 ½ cups fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven to 325°F. Lightly grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- Mix chocolate cookie crumbs and melted butter until combined. Press evenly into the bottom of the pan. Bake for 10 minutes, then cool.
- In a saucepan, combine raspberries, sugar, and lemon juice. Cook until raspberries break down. Stir in cornstarch slurry and cook until slightly thickened. Strain to remove seeds and cool.
- Melt dark chocolate until smooth; let cool slightly.
- Beat cream cheese until smooth. Add sugar and cocoa powder, mix. Add eggs one at a time, mixing well. Blend in sour cream and vanilla, then fold in melted chocolate.
- Pour half the batter into the crust. Spoon half the raspberry sauce over and swirl gently with a knife. Repeat with remaining batter and sauce.
- Place the springform pan in a larger baking dish. Fill the outer dish with hot water halfway up the sides.
- Bake for 55-65 minutes, until edges are set and the center has a slight jiggle.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Remove from oven and water bath. Remove foil and cool on a rack to room temperature.
- Cover loosely and refrigerate for at least 4 hours, or preferably overnight.
Notes
- Use high-quality dark chocolate for the best flavor.
- For a sweeter dessert, semi-sweet chocolate can be substituted.
- Frozen raspberries work well if fresh are not in season.
- A water bath helps prevent cracks.
- Store leftovers covered in the refrigerator for up to five days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg