Dark Chocolate Raspberry Cheesecake
A rich and creamy cheesecake featuring a luscious blend of dark chocolate and fresh raspberries, perfect for any celebration.
Ingredients
For the crust
- 2 cups crushed chocolate cookies For the crust
- ½ cup melted unsalted butter To bind the crust
For the filling
- 16 oz full-fat cream cheese, softened The base for the filling
- 1 cup granulated sugar To sweeten the filling
- 8 oz melted dark chocolate (60%-72% cocoa) For rich flavor
- 1 tsp vanilla extract For added depth
- 3 large eggs To incorporate air and create a fluffier texture
- 1 cup fresh raspberries For a burst of freshness
Instructions
Preparation
- Gather all your ingredients, crush the chocolate cookies into fine crumbs, and melt the butter.
- Preheat your oven to 325°F.
Cook the Base
- Combine the crushed chocolate cookies and melted butter in a mixing bowl until it resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
Make the Filling
- In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
- Fold in the melted dark chocolate and vanilla extract gently.
Incorporate Ingredients
- Add the eggs one at a time, mixing gently on low speed after each addition.
- Gently fold in the fresh raspberries.
Bake
- Pour the filling over the prepared crust and smooth the surface with a spatula.
- Bake for approximately 60 minutes, until the center is slightly jiggly.
Cool and Chill
- Turn off the oven and crack the door open, letting the cheesecake cool inside for an hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Store leftovers in the refrigerator for up to a week. For freezing, wrap tightly and store properly.