Indulging in rich dark chocolate raspberry cheesecake bliss is more than just a dessert experience; it’s a celebration of flavors that dance together in perfect harmony.
Ingredients
Scale:
1 ½ cups chocolate graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
24 oz cream cheese, softened to room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 cup sour cream
8 oz dark chocolate (at least 70% cacao), melted and cooled slightly
1 cup fresh raspberries (plus extra for garnish)
Instructions
Preheat your oven to 325°F (160°C).
In a medium mixing bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3 minutes.
Add the vanilla extract and mix until incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just blended.
Pour in the sour cream and melted dark chocolate. Mix until completely combined, then gently fold in the fresh raspberries.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake the cheesecake for 55-65 minutes until the edges are set but the center still has a slight jiggle.
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
Once chilled, carefully remove the sides of the springform pan and garnish with additional fresh raspberries.
