Description
This Dark Chocolate Raspberry Cheesecake combines luscious cream cheese and tart raspberries for the ultimate indulgent dessert.
Ingredients
- For the Crust
- 2 cups crushed chocolate cookies
- 1/2 cup melted butter
- For the Cheesecake Filling
- 16 oz cream cheese, full-fat
- 1 cup granulated sugar
- 8 oz dark chocolate, melted (60–72% cocoa)
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
Instructions
- Preheat oven to 160°C (325°F). Grease or line a 9-inch springform pan.
- Mix crushed cookies and melted butter. Press into the bottom of the pan.
- Beat cream cheese and sugar until smooth. Fold in melted dark chocolate and vanilla.
- Add eggs one at a time, mixing on low speed. Gently fold in raspberries.
- Pour batter over crust and smooth top. Tap pan gently to remove air bubbles.
- Bake about 60 minutes, until edges are set and center slightly jiggly.
- Turn off oven, crack door, and cool cheesecake inside for 1 hour.
- Refrigerate at least 4 hours until fully set.
- Remove from pan, slice, and serve.
Notes
- Use room-temperature ingredients for a smoother batter.
- Avoid overmixing to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American