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Dark Chocolate Raspberry Cheesecake

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This Dark Chocolate Raspberry Cheesecake combines a rich, creamy chocolate filling with a buttery cookie crust and a vibrant raspberry swirl. It’s an easy yet impressive dessert perfect for celebrations or any time you want to treat yourself.

Ingredients

Scale
  • 1 1/2 cups (180g) chocolate cookie crumbs (Oreo cookies or any crisp chocolate biscuit, finely crushed)
  • 1/4 cup (55g) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 2 cups (340g) dark chocolate chips or chopped dark chocolate (at least 60% cacao)
  • 3 (8-ounce/225g each) blocks cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon salt
  • 1 1/2 cups (180g) fresh raspberries (plus more for serving; frozen okay if thawed and patted dry)
  • 2 tablespoons seedless raspberry jam (thinned with a splash of water if needed)
  • 3 ounces (85g) dark chocolate, chopped (for ganache, optional)
  • 1/3 cup (80ml) heavy cream (for ganache, optional)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan in foil to prevent leaks.
  2. Stir together chocolate cookie crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 8-10 minutes, then set aside to cool.
  3. Melt dark chocolate chips or chopped chocolate in a small saucepan or microwave-safe bowl, stirring until smooth. Let cool slightly.
  4. In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until fluffy. Add eggs one at a time, mixing gently after each. Add heavy cream, vanilla, and salt; blend until just combined.
  5. Slowly pour melted chocolate into the batter, mixing on low until incorporated.
  6. Pour the chocolate cheesecake filling over the cooled crust and smooth the top.
  7. Dollop seedless raspberry jam and scatter 1 cup raspberries over the surface. Swirl the jam gently with a toothpick or knife for a marbled effect.
  8. Place the springform pan in a larger roasting pan. Fill the roasting pan with 1 inch of hot water. Bake for 55-65 minutes, until edges are set but center is slightly wobbly.
  9. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove and cool to room temperature, then chill in the fridge at least 4 hours or overnight.
  10. For ganache (optional): Heat heavy cream until steaming, pour over chopped dark chocolate, let sit 1 minute, then stir until smooth. Pour over chilled cheesecake and spread gently.
  11. Top with remaining raspberries. Slice with a warm, clean knife for neat wedges.

Notes

Always use room-temperature cream cheese for a smooth filling. Double-wrap your springform pan in foil to prevent leaks during the water bath. Don’t overmix the batter to avoid cracks. Chill the cheesecake thoroughly for best texture and flavor. For gluten-free, use gluten-free chocolate cookies for the crust. Ganache is optional but adds a bakery-style finish.

Nutrition

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Find it online: https://bitematrix.com/dark-chocolate-raspberry-cheesecake-recipe-best-easy-dessert-idea/