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Dark Chocolate Raspberry Cheesecake

A rich, velvety dark chocolate cheesecake topped with a fresh raspberry sauce for a decadent yet easy dessert.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, European
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups chocolate cookie crumbs
  • 5 tbsp unsalted butter, melted
  • 1 tbsp sugar
Filling
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 6 oz dark chocolate, melted
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sour cream
Raspberry Topping
  • 1 cup raspberries, fresh or frozen
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water optional, for thickness

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Rubber spatula

Method
 

  1. Preheat oven to 325°F (160°C) and prepare crust by combining crumbs, butter, and sugar.
  2. Press crust into 9-inch springform pan and bake 8–10 minutes; set aside.
  3. Beat cream cheese and sugar until smooth; add vanilla and eggs one at a time.
  4. Mix in melted chocolate, cocoa powder, and sour cream until smooth.
  5. Pour filling over crust; bake 45–50 minutes until center is just set.
  6. Cool gradually, then refrigerate 4 hours or overnight.
  7. Prepare raspberry sauce and spoon over chilled cheesecake before serving.

Notes

Chill overnight for best texture. Use quality dark chocolate (60–70% cacao) for deep flavor.