Dark Chocolate Raspberry Cheesecake
A delightful dessert that combines rich chocolate flavors with the tangy sweetness of fresh raspberries. Perfect for special occasions or everyday indulgence.
Ingredients
For the crust
- 2 cups crushed chocolate cookies Use your favorite chocolate cookies.
- ¼ cup melted butter Melt the butter before mixing.
For the cheesecake filling
- 24 ounces cream cheese, softened Ensure cream cheese is at room temperature.
- ½ cup sugar Regular granulated sugar works well.
- ¼ cup melted dark chocolate Use high-quality dark chocolate.
- 1 teaspoon vanilla extract For flavor enhancement.
- 3 pieces eggs Add eggs one by one during mixing.
- ½ cup fresh raspberries Can substitute with thawed frozen raspberries.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the crushed chocolate cookies with melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the softened cream cheese, sugar, melted dark chocolate, and vanilla extract until smooth and creamy.
- Add the eggs one by one, mixing well after each addition.
- Gently fold in the fresh raspberries and then pour the cheesecake mixture over the crust in the springform pan.
Baking
- Bake in the oven for 60 minutes, or until the center of the cheesecake is set.
Cooling and Serving
- Allow the cheesecake to cool completely before serving.
- Serve chilled, garnished with fresh raspberries and a drizzle of chocolate sauce.
- Slice with a hot knife for clean cuts.
Notes
Cover the cheesecake well in the refrigerator to keep it fresh for up to one week. For longer storage, wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge before serving.