I remember the first time I made this cheesecake. I was halfway through service on a slammed Valentine’s night, short one commis and covered in ganache. The order came in: “No strawberries. She only eats raspberries.” I cursed, I improvised—and that’s how this cheesecake was born. It was rich. It was messy. It was perfect.
There’s something about the bite of raspberry against the sultry depth of dark chocolate that just… sings. This ain’t your average cream cheese-on-a-biscuit-base ordeal. No, this is silk and edge. Crunch and velvet. Bitter. Sweet. Sharp. Soft. This cheesecake has layers, in every sense.
It’s not hard. But it does demand respect.
What Makes This Dark Chocolate Raspberry Cheesecake So Special?
First off, the chocolate. Real, proper dark stuff. 70% cocoa solids or bust. That deep, nearly-burnt bitterness that only dark chocolate brings—none of that sugary brown wax.
Then there’s the raspberries. We’re not just sprinkling ‘em on top for a pop of color. Nah. We’re lacing them through the batter, blitzing some into the ganache, even stirring ‘em into the crust if we’re feeling wild.
The texture? Dreamy. Think dense but never cloying. A smooth custard bite with just enough structure to hold a clean slice on a warm plate.
Technique-wise, we’re water-bathing, we’re tempering, we’re blooming cocoa where it counts. But it’s still totally doable at home. No sous-vide chamber or blast chiller required.
Ingredients & Substitutions
For the crust:
- 200g chocolate biscuits (Oreos, sans filling, or any good-quality cocoa biscuit)
- 2 tbsp freeze-dried raspberry powder (or ½ cup crushed freeze-dried raspberries)
- 80g unsalted butter, melted
- Pinch of flaky salt
Substitutes:
No freeze-dried raspberries? Sub with 1 tsp raspberry extract, but it’s not the same. You want that tart punch.
For the filling:
- 500g full-fat cream cheese, room temp
- 150g sour cream
- 150g caster sugar
- 3 large eggs, room temp
- 200g dark chocolate (70%+), chopped and melted
- 2 tbsp cocoa powder (Dutch process for depth)
- 1 tsp vanilla extract
- ½ cup raspberry puree (strained of seeds)
- Zest of 1 lemon (trust me)
Substitutes:
Lactose-free cream cheese works in a pinch. Don’t use low-fat stuff—it splits easier than a bad date. You can swap caster sugar for superfine granulated.
For the ganache topping:
- 100g dark chocolate
- 100ml heavy cream
- 2 tbsp raspberry puree
- 1 tbsp unsalted butter
Optional:
Fresh raspberries, gold leaf if you’re feeling extra, or shards of chocolate bark for drama.
Step-by-Step Instructions
Step 1: Preheat & Prep
Get that oven to 160°C (320°F). Lower and slower wins this race.
Line a 9-inch springform pan with baking parchment. Wrap the outside in 2 layers of heavy-duty foil. This thing’s going for a swim.
Step 2: Build That Crust
Blitz the biscuits and raspberry powder together. Fine crumbs, no lumps. Mix with melted butter and salt till it holds when pinched. Press into the base and a little up the sides.
Bake it for 10 minutes. Smell that chocolate? Yeah, that’s the base waking up.
Step 3: Make the Filling
Beat cream cheese till smooth—no lumps allowed. Add sugar, beat again. Then sour cream, vanilla, lemon zest.
Add eggs one at a time. Don’t overbeat. You’re not whipping air into a mousse—you’re whispering it into place.
Fold in melted chocolate, cocoa, and raspberry puree. It’ll look like silk—taste like sin.
Step 4: Water Bath & Bake
Pour the filling onto the crust. Tap the pan to release bubbles. Place it into a roasting tray, add hot water halfway up the sides.
Bake for 50–60 minutes. It should jiggle like your belly after a laugh, but not slosh. Center just set.
Turn off oven. Let it sit inside for 1 hour with the door cracked. Cool it slow. This avoids cracks. Cheesecake hates sudden change.
Step 5: Chill Out
Cool completely at room temp. Then chill overnight. Yes, overnight. You wait. It’s worth it.
Step 6: Ganache Time
Heat cream till just steaming. Pour over chopped chocolate. Let it sit 2 mins, then stir smooth. Stir in puree and butter till glossy.
Pour over cold cheesecake. Chill again till set.
Step 7: Decorate & Serve
Top with fresh raspberries. Maybe a few shards of tempered chocolate. Or go wild—whip cream, toasted almonds, edible flowers.
Slice with a hot knife. Wipe after each cut. Serve cold or room temp. It’s a stunner either way.
Cooking Techniques & Science
Water Bath (Bain-Marie): This keeps the heat gentle. Dry heat causes eggs in the batter to seize, curdle, or crack. Moist heat? Smooth city.
Room Temp Ingredients: Cold eggs or cheese will mess with emulsion. You’ll get lumps, or worse—grainy batter. Not nice.
Tempering Chocolate: Melting chocolate gently keeps its structure. Microwave in bursts or use a bain-marie. If it splits, add a touch of warm cream and stir like your life depends on it.
Dutch Cocoa: Dutch-processed is less acidic and darker. It gives a smooth, earthy chocolate depth without sharp tang. Perfect here.
Freeze-Dried Raspberries: These bring flavor without moisture. Fresh ones can make your crust soggy or split the filling if overused.
Serving & Pairing Suggestions
Serve it cold, with confidence.
For the plate: swipe of raspberry coulis, a few cacao nibs for crunch, or a sprinkle of pink peppercorns if you’re feeling cheeky.
Pair it with:
- A glass of ruby port or espresso martini
- Bitter amaro with orange peel
- Black coffee with no sugar
- Heck, a dry Lambrusco if you’re feeling bougie
Goes well after a rich dinner—steak frites or mushroom risotto. It holds its own. Doesn’t need much beside it.
Final Thoughts
This ain’t just dessert. It’s a statement.
The contrast of bitter and tart, creamy and crisp, soft and sharp—it’s layered like a good story. There’s technique, but it ain’t fussy. Respect your ingredients. Take your time. That’s how you make something unforgettable.
And hey—don’t skimp on the chill time. Let it rest. It’s done the hard work. You have too.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! It actually needs to be made at least a day ahead to set properly. Two days is even better—the flavors deepen.
2. What if I don’t have a springform pan?
Use a deep cake pan lined with parchment, with long overhanging edges. You can lift the cheesecake out carefully after chilling.
3. Can I use white or milk chocolate instead?
Technically yes, but it won’t be the same dessert. The bitter edge of dark chocolate balances the sweetness of raspberry. Milk will make it cloying. White? Too sweet. But hey, you do you.
4. How do I keep it from cracking?
Don’t overmix the batter. Bake low and slow in a water bath. Let it cool gradually. And chill thoroughly before topping or slicing.
5. Can I freeze leftovers?
Absolutely. Wrap slices tightly in cling film and foil. Freeze up to 1 month. Thaw overnight in the fridge. Still lush.
