Description
Dark chocolate blackberry cheesecake whispers pure indulgence through layers of rich, creamy delight. Silky ganache and fresh berries create a luxurious dessert that promises pure bliss with each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (450 g) cream cheese, softened
- 8 ounces (225 g) dark chocolate (70-85%), melted and cooled slightly
- 2 large eggs, at room temperature
Crust Ingredients:
- 1 ½ cups (180 g) chocolate cookie crumbs (like Oreos, crushed with filling removed)
- ¼ cup (60 g) unsalted butter, melted
Sauce and Complementary Ingredients:
- 2 cups (300 g) fresh or frozen blackberries
- ¼ cup (50 g) granulated sugar
- ½ cup (120 ml) sour cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch, mixed with 1 tablespoon water
Garnish (optional):
- Fresh blackberries
- Dark chocolate shavings
- Whipped cream
Instructions
- Craft a crumbly foundation by blending graham cracker fragments with sugar and melted butter. Press the mixture firmly into a greased springform pan, creating an even base. Briefly toast the crust in a preheated oven at 325F (160C) for approximately 10 minutes, then set aside to cool completely.
- Whip cream cheese until luxuriously smooth and creamy using an electric mixer. Gradually incorporate sugar and vanilla, ensuring a uniform consistency. Introduce eggs individually, mixing thoroughly after each addition to prevent lumping. Gently fold in sour cream, creating a silky batter.
- Melt dark chocolate carefully, allowing it to cool slightly to prevent thermal shock. Swirl the chocolate into the cream cheese mixture, creating elegant marbled patterns. Transfer the velvety filling into the prepared crust, smoothing the surface with a spatula.
- Position the cheesecake in the oven and bake at 325F (160C) for 50-60 minutes. Look for a center that trembles slightly when gently nudged, indicating perfect doneness. Switch off the oven, leave the door ajar, and allow the cheesecake to gradually cool for one hour.
- Develop a vibrant blackberry sauce by simmering fresh berries with sugar and a splash of lemon juice. Cook until the fruits break down and the mixture thickens, approximately 10-15 minutes. Strain to remove seeds if a smoother texture is desired, then let the sauce cool completely.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to achieve optimal firmness. Before serving, carefully release the springform pan’s sides and artfully drizzle the blackberry sauce across the surface.
- Enhance the presentation by garnishing with fresh blackberries and delicate shavings of dark chocolate. Slice with a warm knife for clean, precise servings that showcase the dessert’s elegant layers and rich flavors.
Notes
- Select high-quality dark chocolate with at least 70% cocoa content for a rich, intense flavor that complements the creamy cheesecake.
- Bring cream cheese and eggs to room temperature before mixing to ensure a smooth, lump-free batter and even incorporation of ingredients.
- Use a water bath technique by placing the springform pan in a larger pan filled with hot water to prevent cracking and create a silky, even texture.
- Allow the cheesecake to cool gradually in the oven to minimize surface cracks and maintain a creamy, dense consistency.
- For a gluten-free version, replace graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Enhance the blackberry sauce by adding a splash of vanilla or a hint of cinnamon for depth of flavor.
- Make ahead and freeze the cheesecake for up to 2 weeks, wrapped tightly in plastic wrap and aluminum foil for convenient entertaining.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 80 mg