This rich dark chocolate raspberry cheesecake is a dreamy treat! With creamy layers of cheesecake and a lovely raspberry swirl, it’s both sweet and tart.
You can’t go wrong with chocolate and berries, right? Whenever I make this, I always end up sneaking extra servings—it’s just too good to resist! 🍰
I love serving it chilled with a dollop of whipped cream. Each slice feels like a little celebration, perfect for impressing friends or just treating myself!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I recommend using Oreo cookies for a crunchy crust. However, if you’re avoiding gluten, you can use gluten-free chocolate cookies or graham crackers instead.
Cream Cheese: Block cream cheese is the best for a silky texture. If you’re looking for lighter options, you can try light cream cheese or even mascarpone for a creamier consistency.
Dark Chocolate: Use chocolate with at least 70% cacao for richness. If you’re not a dark chocolate fan, semi-sweet chocolate works fine too, but it will be sweeter.
Sour Cream: This adds a nice tang to the cheesecake. You can substitute Greek yogurt for a healthier option without sacrificing creaminess.
Fresh Raspberries: Frozen raspberries can be used in the sauce if fresh ones aren’t available. Just thaw them and strain to remove excess liquid.
How Can I Prevent My Cheesecake From Cracking?
Cracking is a common woe in cheesecake making, but there are simple ways to avoid it. The key is temperature management.
- Ensure your cream cheese is at room temperature—this helps in blending it smoothly.
- Don’t overbeat the mixture; mix just until incorporated to minimize air bubbles.
- Let the cheesecake cool gradually in the oven after baking. This gentle process helps to prevent sudden temperature changes that cause cracks.
- Chill the cheesecake completely before adding toppings or serving. A well-chilled cheesecake is less likely to crack during slicing.
How to Make Dark Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreo cookies, crushed)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 ounces dark chocolate (70% cacao), melted and slightly cooled
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Raspberry Sauce and Topping:
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Dark chocolate shavings for garnish
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 ounces dark chocolate, chopped
How Much Time Will You Need?
This delightful cheesecake takes about 20-30 minutes of prep time, plus around 60-70 minutes of baking time. After that, you’ll want to chill it in the fridge for at least 4 hours or overnight for best results. So overall, carve out some time, maybe even a day before serving!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs with melted butter. Mix until everything is evenly moistened. Next, press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Bake it in the oven for about 10 minutes, then take it out and let it cool while you make the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese together with the granulated sugar until the mixture is smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Then, stir in the melted dark chocolate, sour cream, and vanilla extract until everything is fully blended.
3. Bake the Cheesecake:
Pour the creamy filling over your cooled crust in the springform pan. Place this pan on a baking sheet and bake for about 50-60 minutes. You want the edges to be set but the center to still have a slight jiggle. Once done, turn off the oven, crack open the oven door, and let the cheesecake cool inside for 1 hour; this helps prevent cracking.
4. Prepare the Raspberry Sauce:
In a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook this mixture until the raspberries break down and the sauce thickens a bit, which should take around 5-7 minutes. After that, strain the sauce through a fine sieve to remove any seeds, and set it aside to cool.
5. Chill the Cheesecake:
Once out of the oven, let the cheesecake cool completely at room temperature. After it’s cooled, pop it into the fridge and let it chill for at least 4 hours or ideally overnight to set nicely.
6. Make the Chocolate Ganache:
In a small saucepan, warm the heavy cream until it just begins to simmer. Pour this hot cream over the chopped dark chocolate in a bowl. Let it sit for about 2 minutes, then stir until it’s smooth and glossy.
7. Assemble the Cheesecake:
Once the cheesecake is chilled, pour the tasty raspberry sauce evenly over the top. Then, drizzle the chocolate ganache over the raspberry layer, letting it drizzle down the sides for an extra treat!
8. Decorate and Serve:
Lastly, arrange some extra fresh raspberries on top and sprinkle dark chocolate shavings for a beautiful finish. Keep the cheesecake refrigerated until you’re ready to slice and serve. For nice clean slices, warm a knife under hot water and wipe dry before each cut.
Enjoy this luscious, decadent cheesecake balancing rich dark chocolate with the fresh brightness of raspberries!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of chocolate cookie crumbs, you can use graham cracker crumbs or even a nut-based crust for a gluten-free option. Just make sure to adjust the amount of butter accordingly based on the crumb type you choose.
What Should I Do If My Cheesecake Cracks?
If you notice cracks forming, don’t worry! Prevent future cracks by letting the cheesecake cool slowly in the oven with the door ajar after baking. Additionally, mixing the filling just until combined helps minimize air bubbles.
Can I Substitute Ingredients in the Ganache?
Yes! While dark chocolate and heavy cream create a classic ganache, you can use semi-sweet chocolate or even a dairy-free alternative to suit your preferences. Just keep the same measure of liquid to chocolate for the best consistency.
How Long Can I Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze slices, making sure to wrap them tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving for the best texture.
