Dark Chocolate Raspberry Cheesecake
This Dark Chocolate Raspberry Cheesecake combines a velvety chocolate cheesecake base with bursts of fresh raspberries and a smooth chocolate ganache topping. It is indulgent, elegant, and perfect for any celebration.
- Prep Time: 30
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Ingredients
Scale
- 200 g chocolate cookies (for crust)
- 80 g unsalted butter, melted
- 600 g cream cheese, softened
- 200 g granulated sugar
- 200 g sour cream
- 3 large eggs
- 200 g dark chocolate, chopped
- 200 g fresh raspberries (plus extra for topping)
- 120 ml heavy cream (for ganache)
- 1 tsp vanilla extract
Instructions
- Crush chocolate cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter and press firmly into the bottom of a springform pan. Refrigerate to set.
- Melt dark chocolate gently over a double boiler or in the microwave in short intervals. Stir until smooth and let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add sugar gradually and continue mixing until light and fluffy.
- Mix in sour cream and vanilla extract until incorporated.
- Add eggs one at a time, beating well after each addition. Stir in the melted chocolate until the batter is silky and uniform.
- Pour half of the batter into the crust. Scatter raspberries evenly over the surface, pressing them gently into the filling. Cover with the remaining batter and smooth the top.
- Wrap the outside of the pan with foil. Place it into a larger pan and pour hot water around it to create a water bath.
- Bake in a preheated oven at 160°C until the center is just set but slightly wobbly, about 55–65 minutes.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove and cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Heat heavy cream until steaming. Pour over chopped dark chocolate and let sit for 1 minute. Stir until smooth and glossy to make ganache.
- Spread ganache over the chilled cheesecake, letting it drip slightly over the edges. Decorate with fresh raspberries before serving.
Notes
Use high-quality dark chocolate for best flavor.
To slice cleanly, dip a sharp knife in hot water and wipe between each cut.
Fresh raspberries are best, but frozen ones can be used if patted dry.