Dark Chocolate Raspberry Cheesecake
Indulge in a delicious blend of rich dark chocolate and fresh raspberries in this creamy cheesecake, perfect for any special occasion.
Ingredients
Crust
- 2 cups crushed chocolate cookies Use any type of chocolate cookies
- ¼ cup melted butter Unsalted butter recommended
Filling
- 24 ounces cream cheese, softened Can substitute with lower-fat cream cheese
- ½ cup sugar
- ¼ cup melted dark chocolate Use high-quality dark chocolate for best flavor
- 1 teaspoon vanilla extract
- 3 pieces eggs
- ½ cup fresh raspberries Gently fold in to maintain shape
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the crushed chocolate cookies with melted butter until fully combined.
- Press this mixture into the bottom of a springform pan to create your crust.
- In another bowl, beat together the softened cream cheese, sugar, melted dark chocolate, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, ensuring each egg is well incorporated before adding the next.
- Gently fold in the fresh raspberries.
- Pour the cheesecake mixture over the prepared crust in the springform pan.
Baking
- Bake for about 60 minutes or until the center is set but still slightly wobbly.
- Allow it to cool completely in the pan before releasing it and serving.
Notes
For serving, dust the top with powdered sugar or drizzle with additional melted chocolate. Pair with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to five days, or freeze portions tightly wrapped for future enjoyment.