Description
This decadent Dark Chocolate Raspberry Cheesecake features a rich chocolate cookie crust, a smooth and creamy dark chocolate cheesecake filling, and a vibrant raspberry swirl throughout. Perfectly baked to achieve a luscious texture, this cheesecake is an indulgent treat that combines the bittersweet depth of dark chocolate with the tangy brightness of fresh raspberries.
Ingredients
Scale
For the Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreo, without filling)
- ¼ cup melted butter
For the Raspberry Swirl:
- 1 ½ cups fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 2 tsp cornstarch mixed with 1 tbsp water
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 8 oz dark chocolate, melted and slightly cooled
- ½ cup sour cream
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan to prepare it for baking the cheesecake.
- Prepare Crust: In a bowl, combine the chocolate cookie crumbs and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the greased springform pan to form an even crust layer. Set aside.
- Make Raspberry Swirl: In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the raspberries break down and the mixture becomes saucy.
- Thicken Raspberry Sauce: Stir in the cornstarch mixture to the raspberry sauce and cook for another 2 minutes until it thickens. Remove from heat and strain through a fine sieve to remove seeds. Allow the sauce to cool completely.
- Mix Cheesecake Filling: Beat the softened cream cheese in a large bowl using a mixer until smooth. Add the sugar and mix until creamy and well combined.
- Add Remaining Ingredients: Mix in the melted dark chocolate, sour cream, eggs, and vanilla extract. Beat until the filling is smooth and homogeneous.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the prepared crust. Spoon half of the cooled raspberry sauce over the batter and gently swirl using a knife to create a marbled effect. Repeat with the remaining batter and raspberry sauce to create layers.
- Bake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes, or until the center of the cheesecake is just set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to allow it to firm up before slicing and serving.
Notes
- Make sure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake batter.
- For a smoother raspberry sauce, strain well to remove all seeds.
- Use a water bath if you want to reduce the risk of cracks in the cheesecake during baking.
- Let the cheesecake come to room temperature for about 20 minutes before serving for the best texture and flavor.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
