Dark Chocolate Raspberry Cheesecake
A decadent cheesecake combining rich dark chocolate and fresh raspberries, perfect for any occasion.
Ingredients
For the crust
- 1 cup Crushed Chocolate Cookies or graham crackers for a traditional crust
- 1/2 cup Melted Butter this helps to bind the crust
For the cheesecake filling
- 16 oz Cream Cheese full-fat is ideal for a rich texture
- 3/4 cup Granulated Sugar maple syrup can be a natural alternative
- 8 oz Melted Dark Chocolate opt for chocolate with 60%-72% cocoa for best results
- 1 tsp Vanilla Extract pure vanilla enhances the flavor
- 4 Large Eggs add them one at a time to prevent overmixing
- 1 cup Fresh Raspberries use frozen if necessary but be prepared for a different appearance
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Combine the crushed chocolate cookies and melted butter in a bowl until the mixture resembles wet sand. Press this mixture into the bottom of a springform pan to form your crust.
- In a mixing bowl, beat the cream cheese until smooth, then gradually add the sugar, mixing until blended.
- Pour in the melted dark chocolate and vanilla extract, stirring until fully incorporated.
- Add the eggs one by one, mixing gently to avoid overmixing.
- Gently fold in the raspberries, being careful not to break them up too much.
- Pour the cheesecake mixture over the crust in the pan.
Baking
- Bake for 55-60 minutes or until the center is set but still slightly jiggly.
- Allow it to cool, then refrigerate for at least four hours, preferably overnight, before serving.
Notes
To elevate your cheesecake experience, top with fresh raspberries or a drizzle of chocolate sauce. Store leftovers tightly covered in the fridge for 4-5 days, or freeze individual slices for up to three months.