Dark Chocolate Raspberry Cheesecake Recipe

Prep Time 35 mins
Cook Time 1 hr
Rest Time 6 hrs
Total Time 7 hrs 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 160  C
Best Season: All Seasons
Description

Indulge in the luxurious blend of creamy chocolate and tangy raspberries with this Dark Chocolate Raspberry Cheesecake. Made with a buttery chocolate cookie crust, a silky dark chocolate cheesecake layer, and a vibrant raspberry swirl, this dessert offers a decadent harmony of flavors. Perfect for celebrations or as a show-stopping weekend treat, this cheesecake combines rich cocoa depth with fresh berry brightness for a truly irresistible dessert experience.

Ingredients
    For the Chocolate Cookie Crust
  • 200 g chocolate biscuits (halal, crushed finely)
  • 100 g unsalted butter (melted)
  • 1 tbsp granulated sugar – optional, for extra sweetness
    • For the Dark Chocolate Cheesecake Filling
  • 200 g dark chocolate (halal-certified, 70% cocoa)
  • 680 g cream cheese – softened to room temperature
  • 200 g sour cream – or full-fat yogurt as substitute
  • 150 g granulated sugar
  • 3 large eggs – room temperature
  • 1 tsp vanilla extract – pure vanilla for best flavor
  • 2 tbsp cocoa powder – unsweetened
  • 2 tbsp cornstarch – helps stabilize the cheesecake
    • For the Raspberry Swirl
  • 200 g fresh or frozen raspberries – thaw if frozen
  • 2 tbsp sugar – adjust to taste
  • 1 tsp lemon juice – enhances berry flavor
  • 1 tsp cornstarch – dissolved in 1 tbsp water
    • For the Garnish (Optional but Recommended)
  • 50 g dark chocolate curls or shavings – for topping
  • 100 g fresh raspberries – for serving
  • Mint leaves – for decoration
Instructions
    Prepare the Raspberry Swirl
  1. 1
    Simmer raspberries, sugar, and lemon juice in a small saucepan over medium heat for about 5–7 minutes until the berries release their juices. Stir in the cornstarch mixture and cook for another 1–2 minutes until thickened. Strain through a fine mesh sieve to remove seeds, then cool completely.
    2. Make the Chocolate Crust
  2. 2
    In a bowl, mix crushed chocolate biscuits, melted butter, and sugar until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes at 160°C, then set aside to cool while preparing the filling.
    3. Prepare the Chocolate Filling
  3. 3
    In a large bowl, beat cream cheese and sugar until smooth and creamy (2–3 minutes). Add sour cream, cocoa powder, and vanilla extract, mixing until well combined. Add eggs one at a time, mixing just until incorporated after each. Finally, fold in melted dark chocolate and cornstarch until smooth and uniform.
    4. Assemble the Cheesecake
  4. 4
    Pour half of the chocolate cheesecake batter into the prepared crust. Add spoonfuls of raspberry sauce, swirl gently using a skewer or knife. Add the remaining batter and swirl more raspberry sauce on top for a marbled look.
    5. Bake the Cheesecake
  5. 5
    Place the pan in a large roasting tray and pour in hot water halfway up the sides (water bath method). Bake at 160°C for 70–75 minutes, until the edges are set but the center jiggles slightly. Turn off the oven and leave the cheesecake inside (door slightly open) for 1 hour to cool slowly—this prevents cracks.
    6. Chill and Set
  6. 6
    Remove from the oven, cool to room temperature, then refrigerate for at least 6 hours or overnight to allow the texture to fully set and flavors to develop.
    7. Garnish and Serve
  7. 7
    Before serving, top with chocolate curls, fresh raspberries, and mint leaves. Slice using a warm, dry knife for clean cuts. Serve chilled.
Note

Storage: Store in the refrigerator for up to 5 days, covered tightly. For longer storage, freeze slices individually for up to 2 months.

Tips: Always use room temperature ingredients for a smooth batter. Avoid overmixing once eggs are added to prevent cracks.

Variation: Replace raspberries with strawberries or cherries for a different flavor twist.

Halal Note: Ensure dark chocolate and biscuits are gelatin-free and halal-certified.

Keywords: dark chocolate dessert, raspberry cheesecake, creamy baked cheesecake, chocolate raspberry recipe, rich cheesecake
Read it online: https://petitepanini.com/recipe/dark-chocolate-raspberry-cheesecake-recipe/