Description
This Luscious Dark Chocolate Raspberry Cheesecake combines a rich, velvety dark chocolate cheesecake filling with a crisp chocolate cookie crust, topped with fresh raspberries and a glossy dark chocolate ganache. It’s an elegant and indulgent dessert perfect for any special occasion.
Ingredients
- For the Crust:
- 1 ¾ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 8 ounces dark chocolate, melted and slightly cooled
- 3 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- For the Ganache Topping:
- ½ cup heavy cream
- 4 ounces dark chocolate, chopped
- Optional Garnish:
- Fresh raspberries
- Chocolate shavings
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil.
- Combine cookie crumbs, sugar, and melted butter for the crust. Press into the pan and bake for 10 minutes. Set aside to cool.
- Beat cream cheese until smooth. Add sugar and beat until light and fluffy. Mix in melted dark chocolate.
- Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract. Gently fold in fresh raspberries for your dark chocolate raspberry dessert.
- Pour filling over cooled crust. Tap pan to remove air bubbles. Place in a larger pan and add hot water halfway up the sides for a water bath.
- Bake for 55-65 minutes until the center is set but slightly wobbly. Turn off oven, crack door, and let cool in oven for 1 hour. Remove and cool completely at room temperature, then chill for at least 4 hours or overnight.
- For the ganache, heat heavy cream until steaming. Pour over chopped dark chocolate, let sit for 1 minute, then stir until smooth and glossy.
- Pour ganache over chilled cheesecake and spread evenly. Chill again until set.
- Garnish with fresh raspberries and chocolate shavings before serving your rich chocolate raspberry cake.
Notes
- Use high-quality dark chocolate (60-70% cacao) for the best flavor in your decadent chocolate raspberry truffle.
- Ensure all filling ingredients are at room temperature for a smooth consistency.
- Do not overmix the batter after adding eggs to prevent cracking.
- Coating raspberries in a tablespoon of flour before folding can help prevent them from sinking.
- A water bath is recommended for the smoothest texture and to prevent cracks in your velvety dark chocolate raspberry tart.
- Allow ample chilling time (at least 4 hours, preferably overnight) for the best texture and flavor development.
- This dark chocolate raspberry confection can be made ahead and freezes well.
- For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 450-500 kcal
- Sugar: Approx. 35-40g
- Sodium: Approx. 150-200mg
- Fat: Approx. 30-35g
- Saturated Fat: Approx. 18-20g
- Unsaturated Fat: Approx. 12-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-45g
- Fiber: Approx. 3-4g
- Protein: Approx. 6-8g
- Cholesterol: Approx. 80-90mg
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