Ready to wow your guests with a dessert that’s both rich and refreshing? The Dark Chocolate Blackberry Cheesecake is an Indulgent Dessert masterpiece, blending velvety dark chocolate filling with a tangy blackberry compote atop a buttery graham cracker crust. Perfect for special occasions or a luxurious treat, this cheesecake balances sweet and tart flavors, making every bite unforgettable!
Why You’ll Love Dark Chocolate Blackberry Cheesecake
The Dark Chocolate Blackberry Cheesecake shines as an Indulgent Dessert:
- Flavor Fusion: Deep chocolate meets tart blackberries.
- Velvety Texture: Creamy filling with a crunchy crust.
- Make-Ahead: Chill overnight for easy prep.
- Showstopper: Impresses at any gathering.
I adore this Indulgent Dessert for its decadent taste and stunning presentation!
Ingredients for Dark Chocolate Blackberry Cheesecake
Here’s what you’ll need for Dark Chocolate Blackberry Cheesecake (serves 10):
Crust:
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- ¼ cup granulated sugar
- ¼ tsp ground cinnamon
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 1 cup dark chocolate chips
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
Blackberry Compote:
- 2 cups fresh blackberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Ingredient Tips:
- Cream Cheese: Full-fat for creaminess; soften for smooth blending.
- Dark Chocolate Chips: 60–70% cocoa for rich flavor; melt gently.
- Blackberries: Fresh for best taste; rinse and pat dry.
- Sour Cream: Adds tang and smoothness; Greek yogurt works too.
- Eggs: Room temperature for even mixing.
Directions for Dark Chocolate Blackberry Cheesecake
Let’s create this stunning Dark Chocolate Blackberry Cheesecake!
Prepare the Crust
- I preheat the oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
- In a bowl, I mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, ¼ tsp cinnamon, and ½ cup melted butter until it resembles wet sand.
- I press the mixture firmly into the pan’s bottom, creating an even layer.
- I bake for 10 minutes, then let it cool.
Make the Filling
- In a heatproof bowl, I melt 1 cup dark chocolate chips in the microwave, stirring every 20–30 seconds until smooth, then cool slightly.
- In a large bowl, I beat 16 oz softened cream cheese and ½ cup sugar until creamy, about 2 minutes.
- I add the melted chocolate and 1 tsp vanilla extract, mixing until combined.
- I beat in 3 eggs one at a time, followed by ½ cup sour cream, mixing until smooth.
Bake Cheesecake
- I pour the filling over the cooled crust, smoothing the top.
- I place the pan in a water bath (foil-wrapped to prevent leaks) and bake for 55–60 minutes until the edges are set but the center slightly jiggles.
- I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- I chill it in the fridge for at least 4 hours, preferably overnight.
Make Blackberry Compote
- In a saucepan, I combine 2 cups blackberries, ¼ cup sugar, and 1 tbsp lemon juice.
- I cook over medium heat, stirring occasionally, for 10 minutes until the berries break down and the mixture thickens.
- I cool the compote to room temperature before spreading it over the chilled cheesecake.
Serve
- I remove the springform pan, slice with a warm knife, and serve chilled, savoring the rich chocolate and tart blackberry flavors.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Chill Time: 4 hours minimum
- Total Time: ~6 hours
- Servings: 10
- Calories: ~450 kcal per slice
- Macros per Serving: 40g carbs, 7g protein, 30g fat, 3g fiber
Variations for Dark Chocolate Blackberry Cheesecake
Try these twists on Dark Chocolate Blackberry Cheesecake:
- Berry Swap: Use raspberries or strawberries for a different Indulgent Dessert.
- Gluten-Free: Swap graham crackers for gluten-free crumbs in this Indulgent Dessert.
- Milk Chocolate: Use milk chocolate chips for a sweeter profile.
- Whipped Cream: Add a dollop of whipped cream for extra decadence.
- Nutty Crust: Mix crushed almonds into the crust for crunch.
Serving Ideas:
- Pair with Layla Cooks’ No-Bake Cherry Chocolate Cheesecake for a cheesecake duo.
- Serve with a glass of red wine or coffee to complement the Indulgent Dessert flavors.
- Garnish with fresh blackberries for a vibrant touch.
Storage
I store Dark Chocolate Blackberry Cheesecake in an airtight container in the refrigerator for up to 5 days, with the compote in a separate container for up to 3 days. For freezing, I wrap slices tightly in plastic wrap and foil, storing for up to 3 months, and thaw in the fridge overnight. I serve chilled but can soften at room temperature for 15 minutes or microwave briefly (20–30 seconds) for a warmer texture.
FAQs About Dark Chocolate Blackberry Cheesecake
Here are some common questions about this recipe:
Can I make this cheesecake in advance?
Yes, I recommend making this cheesecake the day before you plan to serve it. It actually tastes even better after it has chilled in the refrigerator overnight, allowing all the flavors to meld together.
Can I use frozen blackberries for the compote?
Absolutely! Frozen blackberries work just as well as fresh ones. Just be sure to thaw them before making the compote to ensure a smooth texture.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center is still slightly wobbly. It will firm up as it cools and chills in the refrigerator.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. It will stay good in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Can I use a different type of pan?
If you don’t have a springform pan, you can use a regular 9-inch cake pan. Just make sure to line it with parchment paper so that the cheesecake can be removed easily after baking.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Dark Chocolate Blackberry Cheesecake is a luxurious and indulgent dessert that I’m sure will impress anyone who tries it. The rich chocolate flavor, combined with the freshness of the blackberry compote, creates a perfect balance of sweetness and tartness. Whether it’s for a special occasion or just a treat for yourself, this cheesecake is bound to be a favorite.
Dark Chocolate Blackberry Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup dark chocolate chips
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1/2 cup sour cream
- 2 cups fresh blackberries
- 1/4 cup sugar for the compote
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the mixture resembles wet sand.
- Press the crust mixture into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool.
- Melt the dark chocolate chips in a heatproof bowl in the microwave, stirring every 20-30 seconds until smooth. Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the melted chocolate and vanilla extract, mixing until combined.
- Add eggs one at a time, beating well after each addition. Stir in the sour cream until smooth and fully incorporated.
- Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until the center is set but slightly wobbly. Turn off the oven and allow the cheesecake to cool completely with the oven door ajar. Chill in the refrigerator for at least 4 hours, or overnight.
- While the cheesecake is cooling, prepare the blackberry compote by cooking blackberries, sugar, and lemon juice over medium heat for about 10 minutes until the mixture thickens. Let it cool to room temperature.
- Once the cheesecake is chilled and the compote is cool, spread the compote over the cheesecake and serve.
Notes
- This cheesecake can be made in advance for the best texture, chilling overnight enhances the flavor.
- Frozen blackberries can be used in place of fresh, just thaw them beforehand.
- If you prefer a sweeter cheesecake, substitute milk chocolate for dark chocolate.
- For a gluten-free option, substitute gluten-free graham cracker crumbs for the crust.
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