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Dark chocolate raspberry cheesecake slice showcasing thick creamy filling with raspberry layer, chocolate cookie crust, glossy chocolate topping garnished with fresh raspberries and dark chocolate pieces on white plate with marble background

Ultimate Dark Chocolate Raspberry Cheesecake Recipe

5 from 1 vote
Aliana Recipes
This Dark Chocolate Raspberry Cheesecake is pure indulgence without the guilt of being too sweet. Rich dark chocolate meets tart raspberries in a creamy filling that melts on your tongue. It's the kind of dessert that makes people pause mid-bite and close their eyes.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings:12 slices
Course:Date Night, Dessert, Party Dessert, Special Occasion
Cuisine:American, Bakery Style, Elegant Dessert
Calories:385kcal
Cost:$12.50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups chocolate cookie crumbs Like Oreos with filling removed
  • 5 tablespoons butter melted
  • 24 oz cream cheese Softened to room temperature
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 6 oz dark chocolate 70% cocoa, melted and cooled
  • 1 ½ cups fresh raspberries Can use frozen if thawed and dried
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • 1 9-inch springform pan To shape and bake the cheesecake
  • 1 Aluminum foil To wrap pan for water bath
  • 1 Electric mixer To beat cream cheese until smooth
  • 1 Large roasting pan For water bath during baking
  • 1 Double boiler or microwave-safe bowl To melt dark chocolate
  • 1 Spatula To fold ingredients and smooth top

Method
 

  1. Preheat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil.
  2. Mix chocolate cookie crumbs with melted butter until it looks like wet sand. Press firmly into bottom of pan. Bake 10 minutes, then cool.
  3. Beat softened cream cheese with electric mixer until completely smooth, about 2 minutes. Add sugar and beat until fluffy.
  4. Add eggs one at a time, mixing just until each disappears. Stir in sour cream, vanilla, and salt. Fold in cooled melted dark chocolate.
  5. Gently fold half the fresh raspberries into chocolate filling. Don't overmix or they'll turn everything pink.
  6. Pour filling over cooled crust and smooth top with spatula. Press remaining raspberries lightly into top, spacing them out.
  7. Place springform pan in larger roasting pan. Fill roasting pan with hot water halfway up sides of springform.
  8. Bake at 325°F for 55 to 65 minutes. Edges should be set but center will jiggle slightly when shaken.
  9. Turn off oven and crack door open. Let cheesecake sit in oven 1 hour as it cools. Remove foil.
  10. Cool to room temperature, then cover and refrigerate at least 4 hours or overnight before serving.

Nutrition

Serving: 154gCalories: 385kcalCarbohydrates: 34gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 110mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 24gVitamin A: 850IUVitamin C: 6mgCalcium: 95mgIron: 1.8mg

Notes

The secret to this cheesecake is patience. Let it cool slowly in the oven with the door cracked, then chill it overnight. Those raspberries you press into the top? They create little pockets of tartness that balance every rich, chocolatey bite.