Description
Dark Chocolate Raspberry Cheesecake is a rich and elegant dessert featuring a velvety dark chocolate filling, swirled with sweet-tart raspberry sauce on a chocolate cookie crust. It’s a stunning treat for any special occasion.
Ingredients
Units
Scale
- For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos)
- 1/4 cup unsalted butter, melted
- For the raspberry sauce:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 8 oz dark chocolate, melted and slightly cooled
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix cookie crumbs and melted butter until combined. Press into the bottom of the pan. Bake for 10 minutes, then cool.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down. Strain through a mesh sieve to remove seeds and set sauce aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add cocoa powder and melted dark chocolate and mix well.
- Beat in eggs, one at a time. Mix in sour cream and vanilla until smooth.
- Pour filling over crust. Drop spoonfuls of raspberry sauce over the top and swirl with a knife.
- Bake for 55–65 minutes, or until the center is mostly set. Turn off oven and let cheesecake cool inside for 1 hour.
- Chill in the fridge for at least 4 hours or overnight. Garnish with extra raspberries and chocolate shavings before serving.
Notes
- Use high-quality dark chocolate for the best flavor.
- Raspberry jam can be used as a shortcut for the sauce.
- A water bath helps prevent cracks but is optional for this recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 30g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg