You guys. I made a cheesecake.
Lemme repeat this. I. Made a cheesecake. A super creamy, chocolate crust, tastes like it came from a bakery cheesecake. The best part? I am by no means a baker, so if I can do it, I'm betting you can too!
I think you might be aware by now that I have a smidge of a sweet tooth, and by smidge I mean a serious sweet tooth. So now that I have this legit Dark Chocolate Raspberry Cheesecake under my belt, I felt it was necessary to share with my fellow dessert lovers.
Ok so, not gunna lie, there have definitely been a few trials and travails. Which means THIS recipe is the easiest, simplest, most delicious one I've made. It also means you don't have to go through numerous errors to find that perfect cheesecake because I've done it for you! So you can skip the hard stuff and enjoy a slice of Dark Chocolate Raspberry Cheesecake.
Tip 1: Be careful when adding the eggs. Do not over mix! If you do, this can add too much air to the batter and cause instability during baking, leading to unsightly cracks. And make sure to add the eggs one at a time.
Tip 2: Leave the oven door popped open with the heat off after cooking for an hour to let the cheesecake cool down. If you take it out of the oven, the temperature decline can be too much for the filling and again cause cracking on the surface of your cheesecake.
Truth? This BEAUTEOUS cheesecake totally had a crack in it. Right down the center. Not even lying. Cheesecake can be rough guys.
Solution? Yummy raspberry sauce with fresh raspberries placed just so, with dark chocolate shavings and sifted powdered sugar on top. I was actually planning on that garnish anyway, but it is a very tasty, AND aesthetically pleasing way to cover up a crack the filling of an otherwise perfect Dark Chocolate Raspberry Cheesecake. No one even noticed! And you won't tell right? 😉Print