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Dark Chocolate Raspberry Cheesecake

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This Dark Chocolate Raspberry Cheesecake features a rich, creamy chocolate filling swirled with tart raspberry sauce, all set on a chocolate cookie crust. Made with 70% dark chocolate and fresh raspberries, it’s an elegant, indulgent dessert perfect for dinner parties, holidays, or when you simply want to treat yourself to something decadent.

Ingredients

  • For the Crust
  • 200 g chocolate cookie crumbs (about 2 cups)
  • 50 g unsalted butter, melted
  • For the Raspberry Layer
  • 250 g fresh or frozen raspberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch + 2 tbsp water (slurry)
  • For the Cheesecake Filling
  • 600 g cream cheese, softened
  • 150 g granulated sugar
  • 3 large eggs
  • 1 tbsp cornstarch or all-purpose flour
  • 200 g dark chocolate (at least 70% cacao), chopped
  • 100 ml heavy cream
  • 1 tsp vanilla extract
  • Optional Toppings
  • Fresh raspberries
  • Chocolate curls or ganache drizzle
  • Powdered sugar
  • Mint leaves

Instructions

  1. Make the Crust: Preheat oven to 340°F (170°C). Combine cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. Prepare Raspberry Layer: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down, about 5 minutes. Stir in cornstarch slurry and simmer until thick. Strain to remove seeds if desired. Cool completely.
  3. Make the Cheesecake Filling: Melt chocolate and cream together and let cool slightly. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and cornstarch. Fold in melted chocolate mixture.
  4. Assemble: Pour half the cheesecake batter into the crust. Add spoonfuls of raspberry sauce and swirl with a toothpick. Repeat with remaining batter and more raspberry swirl on top.
  5. Bake: Bake for 50–60 minutes until edges are set and center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
  6. Chill: Refrigerate for at least 4 hours, preferably overnight, before serving. Garnish with fresh raspberries, chocolate curls, or powdered sugar if desired.

Notes

  • Frozen raspberries work well—just thaw and drain before using.
  • You can skip the swirl and top the cheesecake with cooled raspberry compote instead.
  • Use a water bath for an extra smooth texture, though it’s not required.
  • Chocolate with 70% cacao gives a bold flavor—use lighter chocolate for a milder version.

Nutrition

Find it online: https://recipesbyliza.com/dark-chocolate-raspberry-cheesecake/