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Indulging in a slice of Dark Chocolate Raspberry Cheesecake is akin to savoring a luxurious dessert that tantalizes the taste buds with its rich, velvety textures and an exquisite blend of flavors. This decadent cheesecake combines the deep, intense notes of dark chocolate with the vibrant tartness of fresh raspberries, creating a harmonious balance that elevates it to a gourmet level. It’s no wonder that cheesecake has remained a beloved dessert for generations, effortlessly captivating dessert lovers with its versatile nature.

Dark Chocolate Raspberry Cheesecake

Explore the irresistible blend of rich dark chocolate and fresh raspberries with this Dark Chocolate Raspberry Cheesecake recipe. This luxurious dessert features a chocolate cookie crust, a creamy filling, and a tangy raspberry sauce that perfectly balance indulgence and freshness. Perfect for any occasion, this cheesecake will steal the spotlight at your gatherings. Discover step-by-step instructions to craft this gourmet treat in your kitchen and impress your guests with both flavor and presentation.
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Ingredients
  

For the crust:

1 ½ cups chocolate cookie crumbs (such as Oreos or chocolate graham crackers)

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla extract

3 large eggs

8 oz dark chocolate (60-70% cacao), melted and slightly cooled

1 cup fresh raspberries

For the raspberry sauce:

1 cup fresh raspberries

¼ cup granulated sugar

1 tsp lemon juice

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix chocolate cookie crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove from the oven and let cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Add in the vanilla extract and mix until combined.

      Incorporate eggs: Add eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

        Add melted dark chocolate: Slowly pour in the melted dark chocolate and mix until fully combined and smooth. Gently fold in the fresh raspberries, being careful not to break them apart too much.

          Bake the cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

            Prepare the raspberry sauce: While the cheesecake cools, combine fresh raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for about 5-8 minutes until the raspberries break down and the sauce thickens. Remove from heat and let cool.

              Chill the cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight for the best flavor and texture.

                Serve: Once chilled, carefully remove the sides of the springform pan. Drizzle the raspberry sauce over the cheesecake and garnish with additional fresh raspberries if desired. Slice and enjoy!

                  Prep Time: 30 min | Total Time: 6 hrs | Servings: 10-12 slices