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Dark Chocolate Raspberry Cheesecake

Luxurious three-layer cheesecake with brownie base, raspberry swirl filling, and dark chocolate ganache topping.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Continental
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup dark cocoa powder
  • 1 tsp vanilla extract
  • 0.5 tsp salt
Raspberry Cheesecake Layer
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries pureed
  • 2 tbsp all-purpose flour
Dark Chocolate Ganache
  • 12 oz dark chocolate finely chopped
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
Garnish
  • fresh raspberries
  • dark chocolate shavings

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Roasting pan for water bath
  • Aluminum foil

Method
 

  1. Preheat oven to 325°F (163°C). Wrap outside of 9-inch springform pan with aluminum foil.
  2. Whisk melted butter, granulated sugar, and brown sugar until smooth.
  3. Add eggs one at a time, beating well after each addition until thick and glossy.
  4. Sift together flour, cocoa powder, and salt. Fold into wet mixture with vanilla extract.
  5. Pour brownie batter into prepared pan and spread evenly. Bake 25 minutes until just set.
  6. Beat softened cream cheese until smooth and creamy with no lumps.
  7. Add sugar and beat 2-3 minutes until light and fluffy.
  8. Add eggs one at a time on low speed, then blend in sour cream, vanilla, and flour.
  9. Gently fold in raspberry puree to create marbled patterns.
  10. Pour cheesecake mixture over brownie base. Tap pan to release air bubbles.
  11. Place springform pan in larger roasting pan. Add hot water halfway up sides.
  12. Bake 60-75 minutes until edges set but center jiggles slightly.
  13. Turn off oven and crack door. Let cheesecake cool in oven 1 hour.
  14. Remove from water bath and refrigerate 6 hours or overnight.
  15. Place chopped chocolate in heat-safe bowl. Heat cream until simmering.
  16. Pour hot cream over chocolate. Let sit 2 minutes, then stir until smooth.
  17. Stir in butter until melted and incorporated. Cool 10-15 minutes until slightly thickened.
  18. Remove cheesecake from pan. Pour ganache over top, spreading to edges.
  19. Garnish with fresh raspberries and chocolate shavings.
  20. Refrigerate 30 minutes to set ganache before slicing and serving.

Notes

Use room temperature ingredients for smoothest texture. Water bath prevents cracking. For cleanest slices, dip knife in hot water between cuts. Store covered in refrigerator up to 5 days or freeze up to 3 months.