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Decadent desserts have a special place in our hearts, and few can evoke such joy as a rich, dark chocolate raspberry cheesecake. The enticing blend of velvety dark chocolate and the tartness of fresh raspberries creates a harmonious balance that captures the essence of indulgence. This dessert is not just a treat for the palate; it is a celebration in itself, perfect for birthdays, anniversaries, or any occasion that calls for a touch of luxury.

Dark Chocolate Raspberry Cheesecake

Indulge in the ultimate dessert experience with this decadent dark chocolate raspberry cheesecake recipe. Combining rich dark chocolate and tart raspberries, this cheesecake is a luxurious treat perfect for special occasions. Discover the simple yet sophisticated steps to create a creamy filling, a delightful chocolate crust, and a vibrant raspberry sauce that enhances its beauty and flavor. Elevate your baking game and impress your guests with this exquisite dessert that’s sure to leave everyone wanting more!
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Ingredients
  

For the crust:

1 ½ cups chocolate graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

1 teaspoon vanilla extract

For the cheesecake filling:

16 ounces cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

8 ounces dark chocolate (70% cocoa or higher), melted and slightly cooled

1 cup fresh raspberries

For the raspberry sauce:

1 cup fresh raspberries

¼ cup granulated sugar

1 teaspoon lemon juice

For the garnish:

Fresh raspberries

Shaved dark chocolate

Whipped cream (optional)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine chocolate graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well-coated and resemble wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

    Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the granulated sugar and mix well. Add the eggs, one at a time, mixing on low speed until just combined. Stir in the vanilla extract and melted dark chocolate until fully incorporated. Gently fold in the fresh raspberries.

      Combine and bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 55-60 minutes, or until the edges are set, and the center has a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake cool gradually in the oven to prevent cracking—about 1 hour.

        Make the raspberry sauce: In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, stirring gently until the raspberries break down and the mixture thickens. Remove from heat and let cool.

          Chill the cheesecake: After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight for the best results.

            Serve: Carefully remove the sides of the springform pan. Drizzle the raspberry sauce over slices of cheesecake and garnish with fresh raspberries and shaved dark chocolate. Add a dollop of whipped cream if desired.

              Prep Time: 30 minutes | Total Time: 7 hours (includes chill time) | Servings: 10