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Dark Chocolate Raspberry Cheesecake

Decadent Dark Chocolate Raspberry Cheesecake to Impress You

Indulge in a Dark Chocolate Raspberry Cheesecake, a luxurious dessert perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 5 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Chocolate Cookie Crumbs Graham cracker crumbs can be used for a different flavor profile.
  • 1/2 cup Unsalted Butter Coconut oil can be a dairy-free alternative.
  • 1/4 cup Granulated Sugar Coconut sugar can be a healthier option.
For the Filling
  • 24 oz Cream Cheese Vegan cream cheese works beautifully for a dairy-free version.
  • 3/4 cup Granulated Sugar Erythritol is a fantastic substitute for a low-sugar version.
  • 1 tablespoon Vanilla Extract Pure vanilla or vanilla bean paste will enhance the flavor.
  • 4 Large Eggs Substitute with flax eggs for a vegan option.
  • 8 oz Dark Chocolate (70% cocoa) Opt for dairy-free chocolate for a vegan alternative.
  • 1 cup Fresh Raspberries Other berries can be swapped in for variation.
For the Ganache
  • 6 oz Chopped Dark Chocolate Semi-sweet chocolate works if needed.
  • 1/2 cup Heavy Cream Coconut cream is a wonderful dairy-free substitute.

Equipment

  • 9-inch springform pan
  • Stand mixer
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the chocolate cookie crumbs, melted unsalted butter, and granulated sugar. Press into the bottom of the springform pan and bake for 10 minutes. Set aside to cool.
  3. In a stand mixer, beat the softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract until fluffy.
  4. Add the eggs one by one, mixing on low speed after each addition. Pour in the melted dark chocolate, mixing gently.
  5. Gently fold in the fresh raspberries. Pour the filling into the cooled crust and spread it evenly.
  6. Bake for 50 to 60 minutes, until the edges are set and the center jiggles slightly.
  7. Turn off the oven and leave the door ajar for about 1 hour. Refrigerate for at least 4 hours, or overnight.
  8. Heat the heavy cream in a small saucepan until simmering. Remove from heat and whisk in the chopped dark chocolate until smooth.
  9. Once chilled, pour the ganache over the cheesecake, spreading it gently to cover. Allow to set before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Make your cheesecake a day in advance to enhance flavor and texture. For clean slices, dip your knife in hot water before cutting.

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