This Dark Chocolate Raspberry Cheesecake is a perfect mix of rich chocolate and fruity raspberries. The creamy filling sits on a crunchy crust, making it a delicious treat for any occasion!
What I love most is the bold chocolate flavor paired with the tangy raspberries. It’s like a party for your taste buds! Don’t be surprised if you eat more than one slice—it’s that good! 🍰
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I like using Oreo crumbs for a sweet crunch, but you can substitute with any chocolate cookie or even crushed graham crackers for a lighter flavor.
Cream Cheese: Use full-fat cream cheese for a rich and creamy texture. If you’re looking for a lower-fat option, Neufchâtel cheese works great too!
Dark Chocolate: A high-quality dark chocolate (70% cocoa or higher) really makes a difference. If you need a substitute, consider semi-sweet chocolate, though it will be sweeter.
Sour Cream: If you prefer, you can use Greek yogurt for a similar consistency and tangy flavor. I’ve done this before and it works just as well!
How Do You Prevent Cracks in Your Cheesecake?
Preventing cracks is key to a perfect cheesecake. Here’s how you can do it:
- Mix ingredients gently to avoid incorporating too much air.
- Don’t overbake! The center should still jiggle slightly when you take it out.
- Leaving the cheesecake in the oven with the door ajar helps it cool gradually, reducing the risk of cracks.
Trust me, following these steps will leave you with a smooth and beautiful cheesecake every time!
Dark Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, crushed)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For The Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz (225 g) high-quality dark chocolate, melted and slightly cooled
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For The Ganache Topping:
- 4 oz (115 g) dark chocolate, chopped
- 1/2 cup heavy cream
For Garnish:
- 1 cup fresh raspberries
- Dark chocolate shavings
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delicious Dark Chocolate Raspberry Cheesecake will take roughly 15 minutes of prep time, plus about 1 hour to bake and 4 hours to chill (or overnight for best results!). It’s well worth the wait for the rich and creamy treat you’ll end up with!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (160°C). Grease a 7-inch (18 cm) springform pan and line the bottom with parchment paper. This helps in taking out the cheesecake easily after it’s made!
2. Make the Crust:
In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix them together until everything is well combined. Press this mixture firmly and evenly into the bottom of the prepared pan. Pop it in the oven and bake for 10 minutes. Once baked, set it aside to cool.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with granulated sugar until the mixture becomes smooth and creamy—this takes a few minutes! Add the eggs, one at a time, beating well after each addition. This helps to incorporate air, making the cheesecake light and fluffy.
4. Combine the Flavors:
Now, gently mix in the melted dark chocolate, sour cream, and vanilla extract. Make sure the filling is smooth and well-blended!
5. Assemble:
Pour the cheesecake filling over your cooled crust. Use a spatula to smooth the top so it looks beautiful when it comes out of the oven!
6. Bake the Cheesecake:
Bake in the preheated oven for 45-50 minutes. You’ll know it’s done when the edges are set, but the center should still have a slight jiggle. Turn off the oven and, to prevent cracking, leave the cheesecake inside with the door slightly ajar for 1 hour.
7. Cool and Chill:
After cooling in the oven, remove the cheesecake and let it cool completely at room temperature. Then, cover it and refrigerate for at least 4 hours or overnight to firm up nicely—this makes every bite creamy!
8. Prepare the Ganache:
To create the luscious ganache, place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 to 3 minutes before stirring until it’s smooth and glossy.
9. Finish with Ganache:
Pour the ganache over the chilled cheesecake, allowing it to drip slightly over the edges for that decadent look!
10. Garnish:
Top your cheesecake with fresh raspberries and sprinkle some dark chocolate shavings on top. If you like, add fresh mint leaves for a pop of color and freshness!
11. Serve and Enjoy:
Your Dark Chocolate Raspberry Cheesecake is now ready to be served! Slice it up and enjoy every rich, creamy, and fruity bite. Perfect for special occasions or a sweet treat any day!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While chocolate cookie crumbs like Oreos work perfectly, you can also use graham crackers or even ginger snap cookies for a different flavor profile. Just make sure to adjust the butter and sugar proportions as needed!
How Can I Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, simply use gluten-free chocolate cookies for the crust. Many brands offer great alternatives that taste fantastic!
What Should I Do If My Cheesecake Cracks?
If your cheesecake cracks, don’t worry! It can still taste delicious. To avoid cracks in the future, make sure to mix the filling gently and avoid overbaking. Using a water bath can also help maintain moisture during baking.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it! Just wrap it well in plastic wrap and aluminum foil for up to 2 months. Thaw it in the fridge before serving.