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Decadent Dark Chocolate Raspberry Cheesecake

A rich, creamy dark chocolate cheesecake swirled with fresh raspberry puree for a decadent dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 480

Ingredients
  

Crust
  • 1.5 cups chocolate cookie crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 8 oz dark chocolate melted and slightly cooled
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
Raspberry Swirl
  • 1 cup raspberries fresh or frozen
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
Topping (optional)
  • as needed fresh raspberries
  • as needed dark chocolate shavings

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
  2. Combine chocolate cookie crumbs, sugar, and melted butter. Press into pan bottom and bake 10 minutes. Cool.
  3. Cook raspberries, sugar, and lemon juice in small saucepan until softened. Strain if desired and cool.
  4. Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla, melted chocolate, and sour cream.
  5. Pour half filling over crust. Drop raspberry puree and swirl gently. Pour remaining filling and swirl again.
  6. Bake in water bath 50–60 minutes. Turn off oven and let cheesecake sit 1 hour in oven.
  7. Cool to room temperature, then refrigerate 4 hours or overnight.
  8. Top with fresh raspberries and chocolate shavings before slicing.

Notes

Store in refrigerator up to 5 days. Cheesecake can also be frozen for longer storage.