Dark Chocolate Blackberry Cheesecake
This dark chocolate blackberry cheesecake is the ultimate dessert for anyone who loves rich chocolate flavors combined with the fresh, sweet-tart taste of blackberries. The velvety dark chocolate layer and tangy blackberry compote topping make this dessert a showstopper.
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.