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Dark Chocolate Raspberry Cheesecake

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4.1 from 90 reviews

This decadent Dark Chocolate Raspberry Cheesecake combines a rich chocolate cream cheese filling with a luscious raspberry swirl atop a crisp chocolate graham cracker crust. Perfectly baked to a smooth and creamy texture, this elegant dessert offers a perfect balance of bittersweet dark chocolate and fruity raspberries, ideal for any special occasion or indulgent treat.

Ingredients

Scale

Crust

  • 1 1/2 cups chocolate graham crackers, finely crushed
  • 6 tablespoons unsalted butter, melted

Filling

  • 32 ounces cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 large eggs
  • 1 cup sour cream
  • 6 ounces dark chocolate, melted
  • 1/2 cup raspberry jam

Instructions

  1. Prepare Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the finely crushed chocolate graham crackers with melted unsalted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer.
  2. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, ensuring no lumps remain. Add the unsweetened cocoa powder and continue beating until fully incorporated and the mixture is evenly chocolatey.
  3. Add Eggs and Other Ingredients: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth texture. Stir in the sour cream and the melted dark chocolate, mixing until the batter is uniform in color and consistency.
  4. Incorporate Raspberry Jam Swirl: Gently spoon the raspberry jam into the cheesecake batter and use a knife or skewer to swirl the jam through the batter evenly. Be careful not to overmix to keep distinct swirls. Pour the swirled batter over the prepared crust in the springform pan.
  5. Bake Cheesecake: Place the pan in the preheated oven and bake for 55-65 minutes. The cheesecake should be set around the edges with a slightly jiggly center to prevent overbaking. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and avoid cracks.
  6. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to let it fully set and develop flavors before serving.

Notes

  • For the richest flavor and best texture, chill the cheesecake overnight after baking.
  • To warm individual slices, microwave them in 10-second intervals just until slightly softened; avoid melting.
  • A dollop of fresh whipped cream and some fresh raspberries complement the chocolate and raspberry flavors beautifully.
  • Melting the dark chocolate over a double boiler helps you achieve a smooth, silky texture without seizing the chocolate.

Find it online: https://yumfoodusa.com/dark-chocolate-raspberry-cheesecake/