This rich dark chocolate raspberry cheesecake is a tasty treat! The creamy filling and tart raspberries complement the chocolate perfectly, making every bite delightful.
Honestly, it’s hard to resist sneaking in an extra slice. I like to serve it chilled with a dollop of whipped cream for a little extra fun—yum!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: Oreo crumbs make a fantastic crust for this cheesecake. If you’re looking for a gluten-free option, try gluten-free chocolate cookies or even crushed almond flour cookies for a nutty touch!
Cream Cheese: Use full-fat cream cheese for a smoother texture. If you’re lactose intolerant, look for a dairy-free cream cheese alternative. Just make sure it’s creamy enough to blend well.
Dark Chocolate: I love using 70% cocoa chocolate for its rich flavor. If you prefer a sweeter taste, you can opt for semi-sweet chocolate instead. Just adjust the sugar a bit if you do!
Sour Cream: The sour cream adds creaminess and a slight tang. Plain Greek yogurt is a fantastic substitute—it works well and adds a little protein!
How Do I Prevent Cracks in My Cheesecake?
Preventing cracks in your cheesecake is all about the baking process. Here are some tips:
- Slow Cooling: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling helps set the cheesecake without shocking it.
- Water Bath: For extra protection, consider baking the cheesecake in a water bath. Wrap the pan in foil to prevent water from leaking in, and place it in a larger dish filled with hot water.
- Avoid Overbeating: When mixing, beat the batter just until combined. Overmixing can introduce too much air, which might lead to cracks.
How to Make a Dark Chocolate Raspberry Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, finely crushed)
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz (225 g) dark chocolate (70% cocoa), melted and slightly cooled
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the ganache topping:
- 4 oz (115 g) dark chocolate, chopped
- 1/2 cup heavy cream
For the topping:
- 1 cup fresh raspberries
- Dark chocolate shavings (optional)
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time, 65 minutes of baking, and then at least 4 hours (or preferably overnight) chilling time in the fridge. Altogether, it’s a bit of time, but trust me, the result is worth every minute!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. In a medium bowl, mix the chocolate cookie crumbs with the melted butter until everything is evenly coated. Press this mixture firmly into the bottom of the pan to make a nice and even crust. Keep it aside while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using a hand mixer until it is smooth and creamy; this will take about 2-3 minutes. Next, gradually add the granulated sugar while continuing to mix until it is all combined and smooth. Then, add the eggs one at a time, mixing on low speed after each addition—this helps keep your cheesecake from cracking later.
3. Add Chocolate and Other Ingredients:
Stir in the melted dark chocolate until the filling is a uniform color. Then, add the sour cream and vanilla extract, mixing gently. Finally, sprinkle in the flour and fold it into the batter carefully; be mindful not to overmix.
4. Bake the Cheesecake:
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula. Bake in the oven for about 55-65 minutes. The edges should be set while the center may still jiggle a little, which is okay!
5. Cooling Time:
After baking, turn off the oven and let the cheesecake cool with the door slightly ajar for about 1 hour. This gradual cooling helps prevent cracks. Then, remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover it and refrigerate for at least 4 hours or overnight to set properly.
6. Make the Ganache:
When you’re ready to top your cheesecake, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove it from heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for about 2 minutes, then stir until smooth and glossy.
7. Assemble and Serve:
Pour the ganache evenly over the chilled cheesecake, allowing some to drip over the sides for a nice presentation. Top with fresh raspberries and, if you’d like, sprinkle with dark chocolate shavings for an extra touch. Serve chilled, slice, and enjoy your delicious dark chocolate raspberry cheesecake!
Can I Use Different Types of Chocolate for the Cheesecake?
Absolutely! While dark chocolate gives a rich flavor, you can use semi-sweet chocolate for a sweeter taste. Just remember to adjust the sugar slightly if you prefer it less sweet!
Can I Make This Cheesecake in Advance?
Yes, you can! The cheesecake can be made up to 2 days in advance. Simply store it covered in the refrigerator. If you’re adding the ganache and toppings, do that just before serving for the freshest taste!
What Should I Do If My Cheesecake Cracks?
Cracking can happen, but it’s usually due to overmixing or sudden temperature changes. To help prevent this, avoid overbeating the batter and be sure to cool it slowly in the oven after baking. If it does crack, don’t worry—just cover it with ganache and toppings!
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you need to freeze it, wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before serving again!