Dark Chocolate Raspberry Cheesecake

If you're seeking a dessert that will truly impress your guests and satisfy your sweet tooth, look no further than the decadent dark chocolate raspberry cheesecake. This delightful treat is an exquisite blend of rich, velvety dark chocolate and the tartness of fresh raspberries, offering a balance of flavors that is both indulgent and refreshing. Whether you're celebrating a special occasion, hosting a dinner party, or simply treating yourself to a well-deserved dessert, this cheesecake is versatile enough to suit any event.

Satisfy your sweet tooth and impress your guests with a Decadent Dark Chocolate Raspberry Cheesecake. This indulgent dessert features a rich chocolate graham cracker crust, creamy filling made from high-quality dark chocolate, and the refreshing burst of fresh raspberries. Perfect for any occasion, this cheesecake not only delights the taste buds but also serves as a stunning centerpiece. Follow the step-by-step instructions to create this culinary masterpiece and share it with loved ones for a memorable experience.

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Ingredients

For the crust:

1 ½ cups chocolate graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the filling:

16 oz (450g) cream cheese, softened

½ cup granulated sugar

½ cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

8 oz (225g) dark chocolate (70% cocoa), melted and slightly cooled

1 cup fresh raspberries (plus extra for topping)

For the raspberry sauce (optional):

1 cup fresh raspberries

2 tablespoons granulated sugar

1 tablespoon lemon juice

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C).

Prepare the Crust: In a mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.

Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add in the granulated sugar and brown sugar, mixing until fully combined.

Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Incorporate Dark Chocolate: Carefully fold in the melted dark chocolate until fully combined, being cautious not to overmix. Finally, gently fold in the fresh raspberries.

Transfer to Springform Pan: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Bake the Cheesecake: Bake for about 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool for about 1 hour.

Chill: After cooling at room temperature, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.

Make the Raspberry Sauce (Optional): In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring gently until the sauce thickens slightly. Remove from heat and let cool.

Serve: Carefully remove the cheesecake from the springform pan. Top with additional fresh raspberries and drizzle with raspberry sauce if desired. Slice and enjoy this rich, indulgent dessert!

Prep Time, Total Time, Servings: 30 mins | 5 hrs | 12 servings