Description

This Dark Chocolate Raspberry Cheesecake blends rich, silky dark chocolate with fresh raspberry swirls on a crunchy chocolate graham cracker crust. Perfect for dessert lovers, this creamy cheesecake boasts layers of decadent flavors balanced by a tangy raspberry twist and a smooth, velvety texture. Detailed step-by-step instructions guide you through creating this impressive yet approachable cheesecake that’s ideal for any special occasion or sweet 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

Cook Mode Prevent your screen from going dark

Instructions

Prepare crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the finely crushed chocolate graham crackers with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
Mix cream cheese and sugar: In a large bowl, beat the softened cream cheese together with the granulated sugar until the mixture is smooth and creamy. Incorporate the cocoa powder thoroughly until evenly blended.
Add eggs and chocolate: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the sour cream and the melted dark chocolate until you achieve a smooth, homogenous batter.
Swirl raspberry jam: Gently swirl the raspberry jam into the cheesecake batter by folding it in slightly to create attractive streaks of raspberry throughout the filling. Pour this mixture evenly over the prepared crust in the springform pan.
Bake cheesecake: Place the pan into the preheated oven and bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when nudged. After baking, turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour to prevent cracking.
Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then cover and refrigerate it for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to firm up.

Notes

For the richest flavor and best texture, chill the cheesecake overnight before serving.
To gently warm individual slices, microwave in 10-second intervals until just softened but not melted.
Add a dollop of fresh whipped cream and some fresh raspberries as a garnish to enhance the flavor and presentation.
Melting dark chocolate over a double boiler helps maintain smoothness and prevents the chocolate from seizing, contributing to a silky batter.