Dark Chocolate Raspberry Cheesecake
A delightful dessert that combines rich chocolate and tangy raspberries, perfect for celebrations and special occasions.
Ingredients
For the crust
- 1.5 cups chocolate graham cracker crumbs
- 0.25 cups sugar
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 16 ounces cream cheese, softened Ensure it's at room temperature for smooth mixing.
- 1 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time.
- 8 ounces dark chocolate, melted Use high-quality chocolate for better flavor.
- 1 cup fresh raspberries Gently fold into the batter.
Instructions
Preparation and Baking
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix together the chocolate graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla and mix well.
- Add the eggs one at a time, mixing well after each addition.
- Add the melted dark chocolate and mix until well combined.
- Gently fold in the fresh raspberries.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and only slightly jiggly.
- Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
Serving
- Serve the cheesecake chilled. You can slice it into wedges and place it on dessert plates. Adding a few fresh raspberries on top enhances its appearance. A dollop of whipped cream can also complement this rich dessert.
Notes
To store your cheesecake, cover it tightly with plastic wrap or aluminum foil. Place it in the refrigerator, where it will keep well for up to a week. You can also freeze slices for longer storage. Just make sure to wrap each piece securely.