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Cheesecake has long been a beloved dessert around the world, captivating dessert enthusiasts with its creamy texture and rich flavors. This classic treat lends itself to countless variations, making it a versatile choice for any occasion. Among the myriad flavors, dark chocolate raspberry cheesecake stands out, combining the sumptuous richness of dark chocolate with the vibrant tartness of fresh raspberries. This indulgent dessert is not only a feast for the palate but also a visual delight, perfect for impressing guests at special gatherings, celebrations, or simply treating yourself to something extraordinary.

Dark Chocolate Raspberry Cheesecake

Indulge in the decadence of Dark Chocolate Raspberry Cheesecake, a stunning dessert that pairs the rich, velvety notes of dark chocolate with the refreshing tartness of raspberries. This recipe guides you through creating the perfect creamy filling and a delightful chocolate graham cracker crust. Perfect for any celebration or a sweet treat, each bite offers a harmonious blend of flavors and beautiful presentation that will impress your guests. Treat yourself to this exquisite dessert experience!
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Ingredients
  

For the Crust:

1 ½ cups chocolate graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

8 oz dark chocolate (70% cocoa), melted and cooled

1 cup fresh raspberries

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ cup fresh raspberries

Dark chocolate shavings (for garnish)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

          Make the Filling:

            - In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.

              - Add in the sugar, and continue mixing until combined.

                - Incorporate the eggs one at a time, mixing well after each addition. Then add the vanilla extract and the melted dark chocolate, mixing until completely blended.

                  - Gently fold in the fresh raspberries.

                    Combine and Bake:

                      - Pour the cheesecake filling on top of the cooled crust in the springform pan. Smooth the top with a spatula.

                        - Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

                          - Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Afterward, refrigerate for at least 4 hours, or overnight.

                            Prepare the Topping:

                              - In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.

                                - Spread the whipped cream evenly over the cooled cheesecake.

                                  Garnish:

                                    - Top with fresh raspberries and sprinkle dark chocolate shavings on top for a beautiful presentation.

                                      Serve:

                                        - Run a knife around the edges of the springform pan to loosen the cheesecake before removing the sides. Slice, serve, and enjoy!

                                          Prep Time: 20 min | Total Time: 7 hours | Servings: 12 slices