Description
Indulge in the rich and creamy Dark Chocolate Blackberry Cheesecake, featuring a buttery graham cracker crust, smooth chocolate-infused cream cheese filling, and a tangy homemade blackberry compote topping. Perfectly baked to a silky texture and chilled for optimal flavor, this decadent dessert is sure to impress at any gathering.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 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
For the Blackberry Compote
- 2 cups fresh blackberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake.
- Make the Crust Mixture: In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the mixture resembles wet sand, ensuring everything is evenly coated.
- Form and Bake Crust: Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool while preparing the filling.
- Melt Chocolate: Place the dark chocolate chips in a heatproof bowl and melt them in the microwave, stirring every 20-30 seconds until smooth. Allow the melted chocolate to cool slightly before using.
- Prepare Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the melted chocolate and vanilla extract, mixing well until fully combined and evenly colored.
- Add Eggs and Sour Cream: Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Then stir in the sour cream until the mixture is silky and fully incorporated.
- Assemble Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top evenly with a spatula for a clean finish.
- Bake the Cheesecake: Bake for 55-60 minutes, or until the center is set but still slightly wobbly when gently shaken. Turn off the oven and leave the cheesecake inside with the door ajar to cool gradually, preventing cracks.
- Prepare Blackberry Compote: While the cheesecake cools, combine fresh blackberries, sugar, and lemon juice in a saucepan. Cook over medium heat for about 10 minutes until the mixture thickens to a jam-like consistency. Remove from heat and let cool to room temperature.
- Chill and Serve: Once the cheesecake has completely cooled, refrigerate for at least 4 hours or overnight to set thoroughly. Before serving, spread the cooled blackberry compote evenly over the top of the cheesecake for a beautiful and flavorful finish.
Notes
- Use room temperature eggs and cream cheese for a smoother batter and fewer lumps.
- Allow the melted chocolate to cool slightly to avoid scrambling the cream cheese when mixed.
- Chilling the cheesecake overnight enhances the flavor and texture.
- The compote can be made a day ahead and stored in the refrigerator.
- For a firmer cheesecake, bake an additional 5-10 minutes but avoid overbaking to prevent cracking.
- If fresh blackberries are unavailable, frozen can be used but thaw and drain excess liquid before cooking the compote.
