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The pairing of dark chocolate and raspberry is a match made in dessert heaven. Dark chocolate is celebrated for its rich, intense flavor profile that can range from slightly bitter to decadently sweet, depending on its cocoa content. This depth of flavor adds a luxurious element to any dish, particularly desserts. When combined with the tartness of fresh raspberries, the result is a beautifully balanced flavor experience.

Dark Chocolate Raspberry Cheesecake

Treat yourself to a slice of elegance with Dark Chocolate Raspberry Cheesecake, the perfect dessert for any occasion. This recipe features a crunchy chocolate graham cracker crust, a creamy cheesecake filling enriched with dark chocolate, and a vibrant raspberry sauce that adds a refreshing contrast. Ideal for celebrations or a sweet indulgence, this cheesecake is sure to impress with its rich flavors and stunning presentation. Discover how to make this decadent delight today!
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Ingredients
  

For the crust:

1 ½ cups chocolate graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

Pinch of salt

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

½ cup sour cream

½ cup heavy cream

3 large eggs

1 tsp vanilla extract

8 oz dark chocolate, melted (at least 70% cocoa)

1 cup fresh raspberries

For the raspberry sauce:

1 cup fresh raspberries

¼ cup granulated sugar

1 tsp lemon juice

Instructions
 

Prepare the crust: In a mixing bowl, combine chocolate graham cracker crumbs, melted butter, sugar, and salt. Mix until well combined and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake at 350°F (175°C) for 10 minutes. Remove from oven and let cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add sour cream, heavy cream, and vanilla extract, mixing until well incorporated.

      Add eggs: Add the eggs one at a time to the cream cheese mixture, beating on low speed just until incorporated. Be careful not to overmix.

        Incorporate chocolate: Slowly drizzle in the melted dark chocolate while continuing to mix, until fully combined and smooth. Gently fold in fresh raspberries.

          Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 55-65 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for 1 hour. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.

            Make the raspberry sauce: In a small saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook for about 5-7 minutes, until the raspberries break down and the mixture thickens slightly. Remove from heat and strain if desired for a smoother sauce. Allow to cool.

              Serve: Once the cheesecake is chilled, carefully remove it from the springform pan. Drizzle with raspberry sauce before serving and garnish with additional fresh raspberries if desired.

                Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12