This Dark Chocolate Raspberry Cheesecake is a yummy treat! The rich chocolate and fresh raspberries come together nicely, making every bite a delicious surprise.
I love how the tangy raspberries balance the creamy cheesecake. It’s perfect for when you want to impress guests or just enjoy a sweet evening at home. Plus, who could say no to chocolate? 🍫
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I recommend using Oreos or any chocolate cookies you enjoy. If you’re gluten-free, you can try gluten-free chocolate cookies or even chocolate graham crackers.
Cream Cheese: Full-fat cream cheese gives the best texture. If you’re looking for a lighter option, consider using Neufchâtel cheese, which is lower in fat and creamier.
Dark Chocolate: Aim for at least 70% cocoa for a rich flavor. If you prefer something sweeter, you can use semi-sweet chocolate. Just keep in mind it will alter the cheesecake’s sweetness.
Sour Cream: Sour cream adds creaminess and tanginess. Greek yogurt can work as a substitute for a healthier alternative, giving a similar taste and texture.
Fresh Raspberries: If fresh raspberries aren’t available, you can use frozen ones, but avoid thawing them before topping the cheesecake to keep it looking pretty!
How Do You Prevent Cracking in Your Cheesecake?
Cracking in cheesecakes is common but can be avoided with a few simple tricks:
- **Don’t overmix:** Overmixing can add too much air, leading to cracks during baking. Mix until just combined.
- **Bake in a water bath:** If you want to be extra careful, consider placing the cheesecake pan in a larger baking dish filled with water. This helps maintain even cooking.
- **Leave the oven door ajar:** After baking, turn off the heat and leave the cheesecake in the oven with the door slightly open for about an hour. This gentle cooling prevents sudden temperature changes.
With these tips, you’ll have a beautifully smooth surface on your cheesecake that’s sure to impress!
Dark Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, finely crushed)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (675g) cream cheese, softened
- 1 cup granulated sugar
- 8 oz (225g) dark chocolate (at least 70% cocoa), melted and slightly cooled
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the Ganache Topping:
- 4 oz (115g) dark chocolate, chopped
- 1/2 cup heavy cream
For Garnish:
- 1 1/2 cups fresh raspberries
- Dark chocolate shavings or curls
How Much Time Will You Need?
This delightful dessert requires about 25 minutes of prep time and approximately 65-75 minutes of baking time, plus chilling time. Plan for at least 4 hours in the fridge for the cheesecake to set properly, though overnight chilling for ultimate flavor is ideal!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (160°C). Take a 9-inch springform pan, grease it well, and line the bottom with parchment paper. This helps your cheesecake come out easily later on!
2. Make the Crust:
In a medium bowl, mix the chocolate cookie crumbs and melted butter until they’re evenly combined. Press this mixture firmly and evenly into the bottom of your prepared springform pan. Bake the crust for 10 minutes, then set it aside to cool.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add the granulated sugar while continuing to beat until the mixture is well-combined and smooth.
4. Incorporate the Chocolate:
Now, mix in the melted dark chocolate to the cream cheese mixture, stirring gently until they are perfectly blended together.
5. Add the Eggs:
Add in the eggs one at a time, making sure to mix well after each addition. This will help the filling become creamy and fluffy.
6. Finish the Batter:
Stir in the sour cream and vanilla extract until you have a smooth batter. Make sure there are no lumps!
7. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust in the springform pan. Gently smooth the top. Now, place it in the oven and bake for about 55-65 minutes. The edges should be set, but the center can still have a little jiggle.
8. Cool Down:
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This will help prevent cracks as it cools. After an hour, take it out and let it cool to room temperature, then pop it in the fridge for at least 4 hours or overnight to fully set.
9. Prepare the Ganache:
When you’re ready to top the cheesecake, make the ganache. Heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Pour this hot cream over the chopped dark chocolate in a bowl, let it sit for 2 minutes, then stir gently until it’s smooth and glossy.
10. Assemble and Garnish:
Pour the ganache over the chilled cheesecake, letting it drip slightly down the sides for that gorgeous finish. Top with fresh raspberries piled in the center and sprinkle with dark chocolate shavings.
11. Serve and Enjoy:
Finally, slice and serve chilled. Enjoy every rich, decadent bite of this delightful cheesecake!
This amazing Dark Chocolate Raspberry Cheesecake not only looks stunning, but it also combines rich chocolate with the tartness of raspberries, creating a heavenly dessert experience. Happy baking!
Can I Use a Regular Cake Pan Instead of a Springform Pan?
While you can use a regular cake pan, a springform pan is highly recommended for cheesecakes as it allows for easy removal without damaging the delicate edges. If you must use a regular pan, be sure to line the bottom and sides with parchment paper for easier release.
How Do I Know When the Cheesecake is Done?
The cheesecake is done when the edges are set, and the center has a slight jiggle. It will firm up as it cools. If you see cracks forming on the surface, it’s a sign that it might be overbaked.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months; just make sure it’s well-wrapped to prevent freezer burn.
Can I Make This Cheesecake a Day Ahead?
Absolutely! In fact, making it a day ahead is recommended as it allows the flavors to meld and the cheesecake to firm up nicely in the fridge. Just be sure to add the ganache and decorations before serving for the best presentation.