Dark Chocolate Raspberry Cheesecake
A luscious dessert that balances rich dark chocolate with the tartness of fresh raspberries, featuring a creamy cheesecake base and a buttery chocolate crust.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs
- 0.25 cup unsalted butter, melted
For the cheesecake filling
- 2 cups cream cheese, softened Make sure it is at room temperature.
- 1 cup sugar
- 3 pieces eggs Add one at a time, mixing well after each.
- 1 teaspoon vanilla extract
- 1 cup dark chocolate, melted
- 1 cup raspberries (fresh or frozen) If using frozen raspberries, do not thaw before mixing.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix chocolate cookie crumbs with melted butter and press into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in melted dark chocolate and vanilla extract.
- Gently fold in raspberries.
Baking
- Pour the cheesecake mixture over the crust in the pan.
- Bake for 50-60 minutes or until set.
Cooling and Serving
- Allow to cool, then refrigerate for at least 4 hours before serving.
- Slice into wedges and garnish with additional raspberries and a drizzle of chocolate sauce.
- Optionally add a dollop of whipped cream.
Notes
Store refrigerated in an airtight container. Best enjoyed within a week but can be frozen for up to three months. Allow to thaw overnight in the fridge before serving.