why make this recipe
Dark Chocolate Raspberry Cheesecake is a delightful dessert that combines rich chocolate and tangy raspberries. This cheesecake is perfect for celebrations, special occasions, or just when you want a sweet treat. The creamy texture and vibrant flavors will impress your family and friends, making it a great choice for any gathering.
how to make Dark Chocolate Raspberry Cheesecake
Ingredients:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 ounces dark chocolate, melted
- 1 cup fresh raspberries
Directions:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix together the chocolate graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla and mix well.
- Add the eggs one at a time, mixing well after each addition.
- Add the melted dark chocolate and mix until well combined.
- Gently fold in the fresh raspberries.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and only slightly jiggly.
- Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
- Garnish with additional raspberries if desired.
how to serve Dark Chocolate Raspberry Cheesecake
Serve the cheesecake chilled. You can slice it into wedges and place it on dessert plates. Adding a few fresh raspberries on top enhances its appearance. A dollop of whipped cream can also complement this rich dessert.
how to store Dark Chocolate Raspberry Cheesecake
To store your cheesecake, cover it tightly with plastic wrap or aluminum foil. Place it in the refrigerator, where it will keep well for up to a week. You can also freeze slices for longer storage. Just make sure to wrap each piece securely.
tips to make Dark Chocolate Raspberry Cheesecake
- Ensure that the cream cheese is at room temperature before mixing. This helps create a smooth texture.
- Do not overmix the batter after adding the eggs, as this can introduce too much air and lead to cracks.
- Use a high-quality dark chocolate for the best flavor.
- If you prefer, you can substitute the fresh raspberries with other berries like strawberries or blueberries.
variation
For a twist on this recipe, consider adding a layer of raspberry sauce on top before serving. You can make a simple sauce by cooking fresh or frozen raspberries with sugar over medium heat until it thickens.
FAQs
1. Can I use a different type of cookie for the crust?
Yes, you can use regular graham crackers or even chocolate sandwich cookies for a different flavor.
2. Can I make this cheesecake ahead of time?
Absolutely! It is best to make this cheesecake a day in advance to allow it to set properly in the refrigerator.
3. How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but still has a slight jiggle. It will firm up as it cools in the refrigerator.
Dark Chocolate Raspberry Cheesecake
Ingredients
For the crust
- 1.5 cups chocolate graham cracker crumbs
- 0.25 cups sugar
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 16 ounces cream cheese, softened Ensure it's at room temperature for smooth mixing.
- 1 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time.
- 8 ounces dark chocolate, melted Use high-quality chocolate for better flavor.
- 1 cup fresh raspberries Gently fold into the batter.
Instructions
Preparation and Baking
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix together the chocolate graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla and mix well.
- Add the eggs one at a time, mixing well after each addition.
- Add the melted dark chocolate and mix until well combined.
- Gently fold in the fresh raspberries.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and only slightly jiggly.
- Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
Serving
- Serve the cheesecake chilled. You can slice it into wedges and place it on dessert plates. Adding a few fresh raspberries on top enhances its appearance. A dollop of whipped cream can also complement this rich dessert.
