Dark Chocolate Raspberry Cheesecake Recipe

Ingredients

Crust

• 1½ cups graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• ¼ cup granulated sugar

Filling

• 24 oz (3 cups) cream cheese, softened
• ½ cup dark chocolate chips (70% cacao)
• ⅓ cup granulated sugar
• ¼ cup sour cream
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Raspberry Coulis

• 1 ½ cups fresh raspberries (or frozen, thawed)
• 2 tablespoons honey or maple syrup
• ¼ teaspoon lemon zest

Instructions

Baking the Cheesecake

1. Combine and pour. Pour the chocolate‑cream cheese batter over the pre‑baked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
2. Water bath. Place the springform pan inside a larger roasting pan. Fill the outer pan with hot water until it reaches halfway up the sides of the springform pan. This bain‑marie ensures gentle, even cooking and prevents cracks.
3. Oven bake. Bake at 325°F for 45‑55 minutes, or until the edges are set and the center still has a slight wobble. The gentle jiggle indicates a creamy interior that will firm up as it cools.
4. Cool gradually. Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour. This slow cooling minimizes cracking caused by temperature shock.
5. Refrigerate. Remove the cheesecake from the water bath, run a thin knife around the edge to release it, and chill in the refrigerator for at least 4 hours, preferably overnight, to set completely.