Description
This rich and decadent Dark Chocolate Raspberry Cheesecake combines a smooth dark chocolate-infused cream cheese filling with a luscious raspberry swirl on top of a chocolate cookie crumb crust. The creamy texture and balanced tartness of raspberries make it a perfect dessert for chocolate and berry lovers alike, ideal for special occasions or indulgent treats.
Ingredients
Scale
For the Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreo, without filling)
- ¼ cup melted butter
For the Raspberry Swirl:
- 1 ½ cups fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 2 tsp cornstarch mixed with 1 tbsp water
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 8 oz dark chocolate, melted and slightly cooled
- ½ cup sour cream
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan to prevent the cheesecake from sticking after baking.
- Make the Crust: In a bowl, combine chocolate cookie crumbs with melted butter until uniformly moistened. Press this mixture firmly into the bottom of the prepared pan to form a solid crust layer. Set aside.
- Prepare Raspberry Swirl: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the raspberries break down and soften.
- Thicken Raspberry Sauce: Stir in the cornstarch mixture and continue cooking for 2 more minutes until the sauce thickens. Remove from heat and strain through a fine sieve to remove seeds for a smooth texture. Allow to cool completely.
- Prepare Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth. Add sugar and mix until creamy and well combined.
- Add Remaining Filling Ingredients: Mix in melted dark chocolate, sour cream, eggs, and vanilla extract, beating until the mixture is fully smooth with no lumps.
- Layer Batter and Raspberry Swirl: Pour half of the cheesecake batter over the crust evenly. Spoon half of the cooled raspberry sauce on top and gently swirl through the batter with a knife. Repeat layering with the remaining batter and raspberry sauce, swirling again.
- Bake the Cheesecake: Bake in the preheated oven for 50–60 minutes, until the center is just set but still slightly jiggly. Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour to prevent cracking due to temperature shock.
- Chill Before Serving: Refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors before slicing and serving.
Notes
- Use room temperature cream cheese for a smooth batter without lumps.
- Be careful not to overbake; the cheesecake should still have a slight jiggle in the center when done.
- Straining the raspberry sauce removes seeds for a smooth swirl.
- Let the cheesecake cool gradually in the warm oven to prevent cracks.
- Chilling overnight enhances texture and flavor.
