Description
This decadent Dark Chocolate Raspberry Cheesecake combines a rich, creamy dark chocolate cheesecake with a vibrant raspberry swirl atop a chocolate cookie crust. Perfect for special occasions or indulgent desserts, it offers a delightful balance of deep chocolate flavor and tangy raspberry, all in a smooth, creamy texture.
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 and Prepare Pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan to ensure easy removal of the cheesecake later.
- Make the Crust: In a bowl, combine the chocolate cookie crumbs with the melted butter. Press this mixture firmly into the bottom of the springform pan to create an even crust. Set aside while you prepare the other components.
- Prepare Raspberry Swirl: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5-7 minutes until the raspberries break down and release their juices.
- Thicken Raspberry Sauce: Stir in the cornstarch mixture and cook for another 2 minutes until the sauce thickens. Remove from heat and strain through a fine sieve to remove seeds. Allow the sauce to cool completely.
- Make Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add sugar and continue mixing until fully incorporated.
- Add Chocolate and Other Ingredients: Mix in the melted dark chocolate, sour cream, eggs, and vanilla extract. Beat the mixture until it becomes smooth and homogenous.
- Layer Batter and Raspberry Sauce: Pour half of the cheesecake batter over the prepared crust. Spoon half of the cooled raspberry sauce over the batter, then gently swirl it in with a knife. Repeat this layering with the remaining batter and raspberry sauce.
- Bake: Place the pan in the preheated oven and bake for 50–60 minutes, or until the center is just set and slightly jiggly but not liquid.
- Cool in Oven: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. This gentle cooling helps prevent cracks.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully.
Notes
- Use room temperature cream cheese to ensure a smooth filling.
- Be careful not to overmix the batter once eggs are added to prevent cracking.
- If using frozen raspberries, thaw them before cooking the raspberry swirl.
- To remove the cheesecake from the pan, run a knife around the edges before releasing the springform latch.
- For best flavor and texture, slice the cheesecake with a hot, damp knife.
