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Dark Chocolate Raspberry Cheesecake

  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 mins
  • Yield: 1 cheesecake 1x



For the Crust

  • 1 cup finely crushed graham crackers
  • 1/4 cup white sugar
  • 7 tablespoons unsalted butter, melted
  • 1/2 cup cocoa powder

For the Filling

  • 24 ounces cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 bar dark chocolate, thinly sliced into shavings,fresh raspberries, and sifted powdered sugar to garnish

For the Raspberry Sauce

  • ½ cup white sugar
  • ½ cup water
  • 1 cup fresh raspberries
  • 1 tablespoon lemon zest (about 1 small lemon)
  • ¼ teaspoon lemon juice (about ½ a small lemon)
  • 1 teaspoon corn starch + 1 teaspoon water


  1. Preheat oven to 350˚F. Grease a 9-inch springform pan. Cover the sides with foil to protect against the water bath used to cook the cheesecake.
  2. In a medium bowl, combine crushed graham crackers, sugar, butter, and cocoa powder together until thoroughly mixed.
  3. Using a flat-bottomed surface, press the graham cracker mixture onto the bottom of the pan.
  4. Place the pan on a middle rack in the preheated oven and bake for 10 minutes. Remove and set aside to cool. Lower the heat to 325˚F.
  5. Using the paddle attachment of a stand mixer or a hand mixer and a large mixing bowl, add the cream cheese and mix on a medium speed until smooth.
  6. Add the sugar slowly and mix until smooth.
  7. Add the sour cream, vanilla extract, and salt and mix until smooth.
  8. On a slow speed, add the eggs one at a time, mixing until just combined.
  9. Slowly pour the filling mixture on top of the cooled crust.
  10. Place the foil covered spring form pan in a roasting pan and put on the middle rack in the oven. Fill with water half way up the pan.
  11. Bake for 60 to 75 minutes, until edges are set and the center of the cheesecake is still slightly jiggly.
  12. Leaving the cheesecake in the oven, turn off the heat and pop the oven door open an inch for another 60 minutes, to let the cheesecake cool down slowly and reduce the chance of cracking.
  13. Take the cheesecake out of the roasting pan and chill in the fridge overnight.
  14. To remove the cheesecake from the pan, run a paring knife around the sides. Open the pan and remove the ring.*
  15. Make the Raspberry Sauce: Combine the sugar, water, lemon zest and lemon juice in a small pot. Bring to a boil and add fresh raspberries. Combine corn starch and water and add to the pot. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat and let steep for about 5 minutes. Strain the syrup to remove all the solids and pour into a bowl. Chill until completely cooled. Makes about ¾ cup syrup. Chill until ready to use. Store in an airtight container for up to two weeks.
  16. Top with raspberry sauce, fresh raspberries, and dark chocolate shavings.


If you want to remove the bottom of the pan, briefly heat up the underside above a stove burner or using a creme brûlée torch. Gently slide a knife or spatula underneath to release the bottom and slide off onto the serving plate.