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Dark Chocolate Raspberry Cheesecake

A rich and creamy baked cheesecake with dark chocolate, fresh raspberries, and a silky ganache topping.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups crushed chocolate graham crackers
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 8 oz dark chocolate melted
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.25 cup unsweetened cocoa powder
  • 1 cup fresh raspberries
Ganache Topping
  • 0.5 cup heavy cream
  • 4 oz dark chocolate finely chopped
  • 1 tbsp butter for shine

Equipment

  • Mixing bowls
  • Springform pan
  • Electric mixer
  • Saucepan

Method
 

  1. Preheat oven to 325°F (160°C). Prepare springform pan with parchment and grease sides.
  2. Combine crushed cookies, sugar, and butter for the crust. Press into pan and bake for 10 minutes.
  3. Beat cream cheese and sugar until smooth. Mix in sour cream, cocoa, and vanilla.
  4. Add melted chocolate, then eggs one at a time, mixing just until combined.
  5. Fold in raspberries, pour batter over crust, and bake in a water bath for 55–65 minutes.
  6. Cool gradually, refrigerate 6 hours or overnight.
  7. Make ganache by heating cream and pouring over chopped chocolate; stir until smooth and glossy.
  8. Top cheesecake with ganache and garnish with raspberries before serving.

Notes

For extra flavor, add a thin layer of raspberry preserves between the crust and filling.