Creamy Dark Chocolate Raspberry Cheesecake
Dark Chocolate Raspberry Cheesecake is a rich baked cheesecake with a chocolate cookie crust, creamy dark chocolate filling, and a bright raspberry swirl.
Ingredients
For the Chocolate Crust
- 250 g chocolate cookies such as Oreo cookies without the cream filling
- 120 g unsalted butter melted
For the Dark Chocolate Cheesecake Filling
- 600 g full fat cream cheese softened
- 200 g dark chocolate 60–70% cocoa, chopped
- 150 g granulated sugar
- 2 large eggs room temperature
- 1 egg yolk
- 200 ml heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Raspberry Sauce
- 250 g raspberries fresh or frozen
- 60 g sugar
- 1 tablespoon lemon juice
Optional Garnish
- Fresh raspberries
- Dark chocolate shavings
- Unsweetened cocoa powder
Instructions
- Crush chocolate cookies, mix with melted butter, press into a lined springform pan, chill 20 minutes.
- Cook raspberries, sugar, and lemon juice for 8–10 minutes, blend smooth, strain seeds, cool.
- Melt dark chocolate using double boiler or microwave, cool slightly.
- Beat cream cheese and sugar smooth, mix in eggs, egg yolk, cream, vanilla, salt, then fold in melted chocolate.
- Pour half batter over crust, add raspberry sauce, cover with remaining batter, swirl more sauce on top.
- Bake at 160°C (320°F) for 60–70 minutes until edges set and center slightly jiggly; cool in oven 1 hour.
- Chill in refrigerator at least 4 hours or overnight, garnish before serving.