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Dark Chocolate Raspberry Cheesecake – Rich, Creamy, and Decadent

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 50 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 7 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This dark chocolate raspberry cheesecake combines a rich, creamy chocolate cheesecake base with a tangy raspberry swirl, all resting atop a crunchy chocolate graham cracker crust. A perfect dessert for chocolate lovers seeking a fruity twist.

Ingredients

Scale

Crust

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

Cheesecake 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 the crust: Preheat your oven to 350°F (175°C). In a bowl, mix the finely crushed chocolate graham crackers with melted butter until well combined. Firmly press this mixture into the bottom of a 9-inch springform pan to form the crust layer.
  2. Make cheesecake batter: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the unsweetened cocoa powder and mix until fully incorporated.
  3. Add eggs and other ingredients: Crack the eggs in one at a time, beating well after each addition to ensure a smooth batter. Stir in the sour cream and melted dark chocolate, mixing until the batter is even and smooth.
  4. Incorporate raspberry jam swirl: Gently swirl the raspberry jam into the cheesecake batter using a spatula or spoon, creating a marbled effect. Pour the batter over the prepared crust in the springform pan.
  5. Bake the cheesecake: Place the cheesecake in the oven and bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly. Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  6. Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. When cooled, cover and refrigerate it for at least 4 hours, preferably overnight, to fully set and enhance flavor before serving.

Notes

  • For the richest flavor and best texture, chill the cheesecake overnight prior to serving.
  • To slightly warm individual slices, microwave them in 10-second intervals until softened but not melted.
  • Serving with fresh whipped cream and fresh raspberries adds a lovely complement to the flavors.
  • Melting dark chocolate over a double boiler prevents it from seizing and maintains a silky texture perfect for the cheesecake batter.

Find it online: https://recipes.mbeams.com/dark-chocolate-raspberry-cheesecake-rich-creamy-and-decadent/