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Decadent Dark Chocolate Raspberry Cheesecake

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A luscious and easy homemade dessert combining rich dark chocolate and bright raspberry swirls in a creamy cheesecake. Perfect for special occasions or cozy treats.

Ingredients

Scale
  • 1 ½ cups (150 g) chocolate graham cracker crumbs or chocolate digestive biscuits
  • ¼ cup (50 g) granulated sugar (for crust)
  • 6 tablespoons (85 g) unsalted butter, melted (use plant-based butter if dairy-free)
  • 24 oz (680 g) cream cheese, softened
  • ¾ cup (150 g) granulated sugar (for filling)
  • 3 large eggs, room temperature
  • ⅔ cup (120 g) sour cream
  • 7 oz (200 g) dark chocolate (70% cacao), melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup (120 g) fresh or frozen raspberries
  • 2 tablespoons granulated sugar (for raspberry swirl)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 325°F (163°C). Combine chocolate graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into bottom of 9-inch springform pan. Bake 10 minutes and cool.
  2. Blend raspberries, 2 tablespoons sugar, and lemon juice until smooth. Strain through sieve if desired. Set aside.
  3. Beat cream cheese on medium speed until smooth, about 2 minutes. Gradually add ¾ cup sugar and beat until combined. Add eggs one at a time, mixing well after each. Mix in sour cream and vanilla extract until smooth.
  4. Slowly fold in melted dark chocolate and cocoa powder gently until just combined. Avoid overmixing.
  5. Pour half the chocolate filling over cooled crust. Spoon half the raspberry puree in dollops and swirl gently with a skewer or knife. Repeat with remaining filling and puree for marbled effect.
  6. Place pan on baking sheet and bake at 325°F (163°C) for 50-60 minutes until edges are set and center slightly jiggly. Avoid opening oven door during baking.
  7. Cool cheesecake at room temperature for 1 hour, then refrigerate at least 4 hours or overnight before serving.

Notes

Use room temperature ingredients to avoid lumps. Avoid overmixing to prevent cracks. Baking at 325°F ensures even setting. Optionally bake in a water bath for ultra-smooth texture. Cool gradually to prevent cracks. Raspberry puree can be strained for a smooth swirl. Cracks can be covered with whipped cream or fresh raspberries. Instant espresso powder can be added for mocha undertone.

Nutrition

Keywords: dark chocolate cheesecake, raspberry cheesecake, easy cheesecake recipe, homemade dessert, chocolate raspberry dessert, creamy cheesecake

Find it online: https://larameals.com/decadent-dark-chocolate-raspberry-cheesecake-recipe-easy-homemade-dessert/