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Decadent Dark Chocolate Raspberry Cheesecake

Indulge in Decadent Dark Chocolate Raspberry Cheesecake Today

This Decadent Dark Chocolate Raspberry Cheesecake is a luxurious dessert that combines rich chocolate and fresh raspberries, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan

Ingredients
  

For the Crust

  • 1.5 cups crushed graham cracker crumbs provides a sweet and buttery foundation
  • 0.5 cups unsweetened cocoa powder adds depth and a rich chocolate flavor
  • 0.5 cups granulated sugar balances the flavors in the crust
  • 0.5 cups unsalted butter, melted helps bind the crust and impart delicious moisture

For the Cheesecake Filling

  • 24 oz cream cheese, softened creates the creamy base for the cheesecake
  • 1 cup granulated sugar sweetens the filling to perfection
  • 1 cup sour cream adds a subtle tang that complements the chocolate beautifully
  • 1 teaspoon vanilla extract enhances the overall flavor profile
  • 1 cup dark chocolate chips, melted and slightly cooled the star ingredient, infusing rich chocolate goodness
  • 3 large eggs provide structure and help the cheesecake set
  • 0.25 teaspoon salt balances the sweetness and enhances flavor

For the Topping

  • 1.5 cups fresh raspberries taste divine and bring a fresh burst of color
  • extra raspberries and dark chocolate shavings perfect for garnishing, adds a finishing touch

Instructions
 

Step‑by‑Step Instructions

  • Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a medium bowl, combine the crust ingredients and press into the springform pan. Bake for 10 minutes and let cool.
  • Beat the cream cheese in a large bowl until smooth and creamy, about 3-5 minutes.
  • Mix in the granulated sugar, sour cream, and vanilla extract for another 2 minutes.
  • Gradually add the melted dark chocolate, mixing on low speed until combined.
  • Incorporate the eggs one at a time, mixing on low, and add salt before mixing briefly.
  • Gently fold in the fresh raspberries into the cheesecake batter.
  • Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
  • Bake for 55-65 minutes until the edges are set and the center has a slight jiggle.
  • Let the cheesecake cool inside the oven with the door slightly cracked for 1 hour.
  • Afterward, cool at room temperature for 1 hour and refrigerate for at least 4 hours, preferably overnight.
  • When ready to serve, garnish with extra raspberries and dark chocolate shavings.

Notes

Use room temperature ingredients for a smooth filling. Avoid overmixing the eggs to maintain a light texture. Cool gradually to prevent cracks.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 26gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 2mg
Keyword cheesecake, dark chocolate, Dessert, Indulgent, raspberry
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