Print

Dark Chocolate Raspberry Cheesecake Recipe

Dark Chocolate Raspberry Cheesecake Recipe
Print Recipe

4.7 from 14 reviews

Indulge in the rich and decadent flavors of this Dark Chocolate Raspberry Cheesecake. Creamy and luscious, with a chocolate cookie crust, velvety dark chocolate filling, and a luxurious dark chocolate ganache topping scattered with fresh raspberries.

Ingredients

Units Scale

For the crust:

  • 1 1/2 cups chocolate cookie crumbs (such as Oreos, crushed)
  • 1/4 cup melted butter

For the filling:

  • 16 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 6 oz dark chocolate (melted and slightly cooled)
  • 1/2 cup fresh raspberries (plus more for topping)

For the ganache:

  • 1/2 cup heavy cream
  • 4 oz dark chocolate (chopped)

Instructions

  1. Preheat the oven: Preheat the oven to 325°F (163°C). Line the bottom of an 8- or 9-inch springform pan with parchment paper and grease the sides.
  2. Prepare the crust: Combine chocolate cookie crumbs and melted butter. Press into the bottom of the pan.
  3. Make the filling: Beat cream cheese and sugar, then add sour cream, eggs, vanilla, and melted dark chocolate. Fold in raspberries. Pour over crust and bake.
  4. Cool and chill: Let the cheesecake cool in the turned-off oven with the door cracked, then refrigerate for at least 4 hours or overnight.
  5. Prepare the ganache: Heat heavy cream, pour over chopped dark chocolate, and stir until smooth. Spread over the chilled cheesecake and top with raspberries.

Notes

  • For best results, use room temperature ingredients.
  • If using frozen raspberries, thaw and drain them first.
  • The cheesecake can be made a day ahead and stored in the fridge.

Nutrition

Find it online: https://easy-tapas-recipes.com/dark-chocolate-raspberry-cheesecake-recipe/