🍫 Dark Chocolate Raspberry Cheesecake

 

🧁 Ingredients

For the Crust:

1½ cups chocolate cookie crumbs (Oreos without filling or chocolate graham crackers)

3 tbsp sugar

6 tbsp melted butter

For the Cheesecake Filling:

24 oz (680g) cream cheese, softened

¾ cup granulated sugar

3 eggs

1 cup dark chocolate (60–70%), melted & slightly cooled

½ cup heavy cream

1 tsp vanilla extract

Pinch of salt

For the Raspberry Swirl:

1½ cups fresh or frozen raspberries

3 tbsp sugar

1 tsp lemon juice

1 tsp cornstarch + 1 tbsp water

Optional Ganache Topping:

½ cup dark chocolate

½ cup heavy cream

👩‍🍳 Instructions

1️⃣ Prepare the Crust

Preheat oven to 325°F (160°C).

Line the bottom of a 9-inch springform pan with parchment paper.

Mix crumbs, sugar, and melted butter.

Press firmly into the bottom.

Bake 8–10 minutes. Set aside.

2️⃣ Make the Raspberry Sauce

In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat.

Mash slightly and simmer 5–7 minutes.

Mix cornstarch with water and stir in.

Cook until thickened.

Strain to remove seeds (optional but smoother).

Let cool.

3️⃣ Cheesecake Filling

Beat cream cheese until smooth.

Add sugar and mix well.

Add eggs one at a time (don’t overmix).

Mix in melted dark chocolate, heavy cream, vanilla, and salt.

Pour filling over crust.

Drop spoonfuls of raspberry sauce on top and swirl gently with a knife.

4️⃣ Bake

Place pan in a water bath (wrap bottom with foil first).

Bake 55–65 minutes until center is slightly jiggly.

Turn off oven, crack the door, and let cool inside 1 hour.

Refrigerate at least 6 hours (overnight is best).

5️⃣ Optional Ganache

Heat cream until hot (not boiling).

Pour over chopped chocolate.

Let sit 2 minutes, then stir smooth.

Pour over chilled cheesecake.