Description

Delight in this decadent Dark Chocolate Raspberry Cheesecake featuring a rich chocolate cookie crust, creamy dark chocolate-infused filling, and a vibrant raspberry swirl. Perfectly baked to a velvety texture, this cheesecake harmonizes the tartness of raspberries with the deep flavors of dark chocolate for an irresistible dessert ideal for gatherings and special occasions.

Ingredients

Scale

For the Crust:

1 ½ cups chocolate cookie crumbs (like Oreo, without filling)
¼ cup melted butter

For the Raspberry Swirl:

1 ½ cups fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
2 tsp cornstarch mixed with 1 tbsp water

For the Cheesecake Filling:

16 oz cream cheese, softened
½ cup granulated sugar
8 oz dark chocolate, melted and slightly cooled
½ cup sour cream
2 eggs
1 tsp vanilla extract

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan to prevent sticking.
Make the Crust: In a bowl, combine the chocolate cookie crumbs with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer. Set aside.
Prepare Raspberry Swirl: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5 to 7 minutes until the raspberries soften and break down, stirring occasionally.
Thicken Raspberry Sauce: Stir in the cornstarch mixture and continue cooking for another 2 minutes until the sauce thickens. Remove from heat, strain through a fine sieve to remove seeds, and allow it to cool.
Make Cheesecake Filling: Beat the softened cream cheese in a large mixing bowl until smooth. Gradually add sugar and continue to beat until creamy and well combined.
Add Chocolate and Other Ingredients: Mix in the melted dark chocolate, sour cream, eggs, and vanilla extract. Beat the mixture until smooth and fully incorporated.
Assemble Cheesecake: Pour half the cheesecake batter over the prepared crust. Spoon half of the cooled raspberry sauce over the batter and gently swirl it with a knife. Repeat with the remaining batter and raspberry sauce to create a marbled effect.
Bake: Bake the cheesecake in the preheated oven for 50 to 60 minutes, until the center is just set but still slightly wobbly. Turn off the oven and crack the oven door open, leaving the cheesecake inside to cool slowly for 1 hour.
Chill: After cooling in the oven, transfer the cheesecake to the refrigerator. Chill for at least 4 hours or overnight to fully set before slicing and serving.

Notes

For best results, use room temperature cream cheese to avoid lumps in the batter.
Straining the raspberry sauce removes seeds for a smoother swirl and texture.
Allowing the cheesecake to cool slowly in the oven helps prevent cracking.
This cheesecake can be made a day ahead and stored covered in the refrigerator.
Use a sharp knife dipped in hot water to make clean slices when serving.