If you’re on the hunt for a dessert that’s both indulgent and memorable, this Raspberry Almond Cheesecake with Dark Chocolate might just be the perfect pick. This dessert combines the rich creaminess of a traditional cheesecake with a few unique twists that elevate it into something truly special. With a buttery almond crust, a dark chocolate-infused filling, and a topping of fresh raspberries, it’s the ideal treat to impress guests or simply treat yourself!
Why You’ll Love This Recipe
This cheesecake is all about contrasting flavors and textures. The almond crust adds a nutty, buttery base that complements the velvety chocolate filling, while the fresh raspberries lend a burst of tartness to balance the richness. And with dark chocolate incorporated right into the cheesecake filling, every bite is as satisfying as it is luxurious. It’s a dessert that’s perfect for celebrations, date nights, or when you simply need a pick-me-up that’s extra special.
Ingredients You’ll Need
For the crust, you’ll combine almond flour and sliced almonds with a touch of sugar and melted butter to form a sturdy base. The cheesecake filling brings in softened cream cheese, dark chocolate, and a handful of fresh raspberries, creating a creamy and decadent layer that’s not overly sweet. Here’s the full list of ingredients for this layered delight:
For the Crust:
- 2 cups almond flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup sliced almonds
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup dark chocolate, melted
- 1 cup fresh raspberries
- 1/4 cup almond slices, toasted
For Garnish:
- Whipped cream
- Fresh raspberries
- Toasted almond slices
- Dark chocolate shavings (optional)
Step-by-Step Instructions
Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix almond flour, sugar, melted butter, and sliced almonds until well combined.
- Press this mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven and allow to cool completely.
Make the Cheesecake Filling:
- Beat the softened cream cheese and sugar together until smooth and creamy.
- Add vanilla extract and mix until combined.
- Beat in the eggs, one at a time, ensuring each is well incorporated.
- Add sour cream, heavy cream, and melted dark chocolate, stirring until smooth.
- Fold in fresh raspberries and toasted almond slices.
Bake the Cheesecake:
- Pour the prepared filling over the cooled crust.
- Bake for 55–65 minutes or until the center is just set and edges are slightly puffed.
- Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for one hour.
- Refrigerate for at least 4 hours or overnight for best results.
Garnish and Serve:
- Just before serving, pipe whipped cream around the edges.
- Garnish with fresh raspberries, toasted almond slices, and dark chocolate shavings if desired.
- Slice and serve this beautiful, layered cheesecake, and enjoy!
Tips for the Perfect Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
- Don’t Overbake: Cheesecake is done when the edges are set, but the center should still have a slight jiggle. Overbaking can lead to cracks.
- Cooling Gradually: Allowing the cheesecake to cool in the oven helps prevent cracks by avoiding sudden temperature changes.
This Raspberry Almond Cheesecake with Dark Chocolate is the epitome of a crowd-pleasing dessert. It’s rich yet balanced, and every bite brings something new. Whether you’re hosting a gathering or just treating yourself, this cheesecake will not disappoint. Enjoy!
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Raspberry Almond Cheesecake with Dark Chocolate
Description
Craving something rich and indulgent? This Raspberry Almond Cheesecake with Dark Chocolate offers a decadent twist on the classic dessert. With a buttery almond crust and luscious dark chocolate cheesecake filling, it’s topped with fresh raspberries for a burst of tangy flavor that’s perfect for any occasion.
Ingredients
For the Crust:
– 2 cups almond flour
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1/4 cup sliced almonds
For the Cheesecake Filling:
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1/2 cup sour cream
– 1/4 cup heavy cream
– 1/2 cup dark chocolate, melted
– 1 cup fresh raspberries
– 1/4 cup almond slices, toasted
For Garnish:
– Whipped cream
– Fresh raspberries
– Toasted almond slices
– Dark chocolate shavings (optional)
Instructions
Prepare the Crust:
1. Preheat your oven to 325F (165C).
2. In a medium bowl, combine the almond flour, granulated sugar, melted butter, and sliced almonds.
3. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
Make the Cheesecake Filling:
1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the vanilla extract and mix until combined.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the sour cream, heavy cream, and melted dark chocolate until the mixture is smooth.
5. Gently fold in the fresh raspberries and toasted almond slices.
Bake the Cheesecake:
1. Pour the cheesecake filling over the cooled crust.
2. Bake the cheesecake for 55-65 minutes, or until the center is just set and the edges are slightly puffed.
3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
4. Refrigerate the cheesecake for at least 4 hours, or overnight.
Garnish and Serve:
1. Before serving, pipe whipped cream around the edges of the cheesecake.
2. Garnish with fresh raspberries, toasted almond slices, and dark chocolate shavings if desired.
3. Slice and enjoy this exquisite dessert that perfectly blends rich and tangy flavors.