Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 6 ounces high-quality dark chocolate (70% cocoa), melted and slightly cooled
- 1/2 cup sour cream
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tablespoons all-purpose flour
Substitution Suggestions: For the crust, you can swap graham crackers with digestive biscuits or even chocolate wafer cookies for a more intense chocolate flavor. If you prefer a lighter cheesecake, try using Neufchâtel cheese instead of cream cheese, though the texture will be slightly less dense. For sour cream, Greek yogurt can be a tangy alternative that adds creaminess.
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the pan to form the crust. Use the back of a spoon or a flat-bottomed glass for a smooth surface. Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. This step reminds me of the times Olivia would eagerly take her turn on the mixer, eyes wide with excitement, as we made family desserts.
- Add 3/4 cup sugar and beat until combined. Then, add eggs one at a time, mixing well after each addition. Stir in vanilla extract and flour until just combined.
- Slowly pour in the melted dark chocolate and sour cream, folding gently to incorporate. Be careful not to overmix; the batter should be silky and glossy.
- Reserve about half of the fresh raspberries. Gently fold the remaining raspberries into the batter, being careful not to crush them completely—those little bursts of fruit make the cheesecake feel alive and fresh.
- Pour the batter over the cooled crust, smoothing the top with a spatula. Scatter the reserved raspberries over the surface and, using a skewer or knife, swirl them gently into the batter for a marbled effect.
- Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble when you gently shake the pan. This is the trickiest part—like many of my grandmother’s recipes, patience is key here. The cheesecake will continue to firm up as it cools.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling prevents cracking and keeps the texture creamy.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving. I always find this waiting period is the hardest part, but it’s worth it—cheesecake truly tastes best when it’s had time to rest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
