Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Dark Chocolate Cheesecake Filling:
- 24 ounces (3 blocks) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream, room temperature
- 4 ounces dark chocolate (60-70% cacao), melted and slightly cooled
- For the Raspberry Swirl:
- 1 ½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water bath leakage (if using).
- Make the Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool slightly.
- Prepare Raspberry Swirl: In a small saucepan, combine raspberries, ¼ cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly (about 5-7 minutes). Press the mixture through a fine-mesh sieve to remove seeds, if desired, then let cool completely.
- Make the Cheesecake Filling: In a large bowl, using an electric mixer, beat softened cream cheese and 1 cup sugar on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
- Beat in the cocoa powder until just combined.
- Add eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix.
- Stir in the vanilla extract and sour cream until smooth.
- Gently fold in the slightly cooled melted dark chocolate until just combined.
- Pour about two-thirds of the dark chocolate cheesecake batter over the cooled crust in the springform pan.
- Dollop spoonfuls of the remaining cheesecake batter and the cooled raspberry swirl over the dark chocolate layer. Using a knife or skewer, gently swirl the raspberry mixture into the chocolate batter for a marbled effect. Be careful not to disturb the crust.
- Bake: Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (creating a water bath).
- Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath for 1 hour. This helps prevent cracks.
- Carefully remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack at room temperature.
- Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
For best results, ensure all cold ingredients like cream cheese, eggs, and sour cream are at room temperature. This helps create a smooth, lump-free batter. Do not overmix the batter once the eggs are added; overmixing can incorporate too much air, leading to cracks. The water bath (bain-marie) is crucial for even baking and a super creamy texture, preventing cracks on the surface. For a perfectly clean slice, dip your knife in hot water and wipe it clean between each cut. Garnish with fresh raspberries, chocolate shavings, or a dusting of cocoa powder for an extra touch of elegance.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg