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An elegant whole Ultimate Dark Chocolate Raspberry Cheesecake with a slice removed, revealing vibrant raspberry swirls against the dark chocolate filling and chocolate cookie crust.

Ultimate Dark Chocolate Raspberry Cheesecake: A Swirl of Pure Bliss

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Indulge in a truly spectacular dessert experience with this luxurious Dark Chocolate Raspberry Cheesecake. Each slice offers a harmonious blend of rich, intense dark chocolate cream cheese filling swirled with a vibrant, tangy raspberry compote, all nestled atop a crisp chocolate cookie crust. It’s a show-stopping dessert that promises a perfect balance of sweetness and tartness, with a velvety smooth texture that melts in your mouth. Ideal for special occasions or when you simply crave an unforgettable treat that delights both the eyes and the palate.

  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 cups chocolate cookie crumbs (about 25-30 cookies)
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup unsalted butter, melted
  • 24 ounces cream cheese, softened (3 blocks)
  • 1 1/2 cups granulated sugar (for filling)
  • 1/2 cup unsweetened cocoa powder
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips or chopped dark chocolate, melted and cooled
  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar (for raspberry swirl)
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the bottom and sides of the pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
  2. For the crust, combine the chocolate cookie crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in the melted butter and mix until all crumbs are moistened. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.
  3. While the crust bakes, prepare the raspberry swirl. In a small saucepan, combine raspberries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, mashing the raspberries gently. In a small bowl, whisk cornstarch with 1 tablespoon cold water until smooth. Stir the cornstarch mixture into the simmering raspberries. Cook, stirring constantly, for 1-2 minutes until thickened. Remove from heat and let cool completely. You can strain it through a fine-mesh sieve for a smoother sauce, or leave it with seeds for texture.
  4. For the cheesecake filling, in a large mixing bowl, beat the softened cream cheese with 1 1/2 cups granulated sugar until smooth and creamy, with no lumps. Gradually beat in the cocoa powder until fully incorporated.
  5. Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix, as too much air can cause cracks. Stir in the sour cream and vanilla extract until just blended.
  6. Gently fold in the cooled melted dark chocolate until streaks are visible, creating a marbled effect within the chocolate filling. Alternatively, you can mix it in completely for a uniform dark chocolate cheesecake.
  7. Pour about half of the chocolate cheesecake filling over the cooled crust. Dollop half of the raspberry swirl over the filling. Using a knife or skewer, gently swirl the raspberry into the chocolate. Pour the remaining cheesecake filling over the raspberry swirl. Dollop the remaining raspberry swirl on top and create another beautiful swirl pattern.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (this is the water bath). Carefully transfer the roasting pan to the preheated oven.
  9. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the water bath for 1 hour.
  10. Remove the cheesecake from the water bath and carefully remove the foil. Let it cool completely on a wire rack for at least 2 hours at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for the best texture and flavor.
  11. Before serving, run a thin knife around the edge of the cheesecake to loosen it from the pan before releasing the springform. Garnish with fresh raspberries or chocolate shavings if desired.

Notes

For the smoothest cheesecake, ensure all dairy ingredients like cream cheese, eggs, and sour cream are at room temperature before mixing. This helps prevent lumps and ensures a uniformly creamy texture. The water bath is crucial for baking cheesecake as it provides a moist, even heat, which helps prevent cracks on the surface. Don’t skip the chilling step; it allows the cheesecake to firm up properly and develop its full flavor. If your raspberries are very tart, you might want to add a touch more sugar to the swirl.

  • Author: Cook Reel
  • Prep Time: 35 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Modern American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 520
  • Sugar: 38g
  • Sodium: 320mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 120mg

Find it online: https://cookreel.com/dark-chocolate-raspberry-cheesecake-recipe/

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