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The Best Dark Chocolate Raspberry cheesecake

The Best Dark Chocolate Raspberry cheesecake
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The Best Dark Chocolate Raspberry Cheesecake is a rich, creamy dessert that perfectly balances the bittersweet depth of 60-70% cocoa dark chocolate with the fresh, tangy burst of raspberries. Featuring a crunchy graham cracker crust and a smooth, velvety filling, this cheesecake offers an elegant flavor harmony and an eye-catching presentation, ideal for celebrations or indulgent personal treats.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs (finely crushed)
  • 6 tablespoons unsalted butter (melted)
  • 2 tablespoons sugar

Filling

  • 8 ounces dark chocolate (60-70% cocoa, chopped)
  • 24 ounces cream cheese (softened)
  • 3/4 cup sugar
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 cup fresh raspberries

Optional Toppings and Garnishes

  • Fresh raspberries
  • Chocolate shavings
  • Powdered sugar (for dusting)
  • Mint sprigs (for garnish)

Instructions

  1. Prepare the Crust: Begin by crushing graham crackers into fine crumbs, then combine with melted unsalted butter and sugar. Press this mixture firmly into the base of a springform pan to create an even layer. Chill the crust while you prepare the filling.
  2. Melt the Dark Chocolate: Gently melt the chopped dark chocolate using a double boiler or microwave in short bursts, stirring until smooth. Set aside to cool slightly to prevent seizing when mixed with other ingredients.
  3. Mix the Cream Cheese Filling: In a large bowl, beat the softened cream cheese until fluffy. Gradually add sugar, eggs, and vanilla extract, mixing on low speed. Slowly incorporate the melted dark chocolate, heavy cream, and lemon juice, continuing to blend for a silky, consistent batter.
  4. Add the Raspberries: Fold fresh raspberries delicately into the filling to maintain their shape, or reserve some to place on top after baking. For a swirled effect, gently swirl raspberry puree into the batter before pouring it over the crust.
  5. Bake and Chill: Pour the cheesecake mixture into the prepared crust and smooth the top. Bake at 325°F (163°C) until the edges are set but the center remains slightly jiggly, about 50-60 minutes. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to firm up beautifully.

Notes

  • Ensure cream cheese, eggs, and butter are at room temperature for a smooth batter without lumps.
  • Do not overmix to avoid introducing air bubbles that can cause cracks during baking.
  • Using a water bath while baking helps prevent cracks and ensures even cooking.
  • Allow sufficient chilling time for best texture and flavor melding.
  • Add fresh raspberries as a garnish just before serving to keep them vibrant and fresh.

Nutrition

Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate raspberry dessert, creamy cheesecake, elegant dessert

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