Description
Indulge in the rich and creamy texture of this Dark Chocolate Raspberry Cheesecake, a perfect balance of chocolate and berries.
Ingredients
Scale
- 200 grams crushed chocolate cookies
- 60 milliliters melted unsalted butter
- 680 grams full-fat cream cheese, softened
- 100 grams granulated sugar
- 60 milliliters melted dark chocolate (60-72% cocoa)
- 5 milliliters vanilla extract
- 3 large eggs
- 125 grams fresh raspberries
Instructions
- Preheat the oven to 160°C. Grease a 23 cm springform pan or line it with parchment paper.
- Combine crushed chocolate cookies with melted butter. Press firmly and evenly into the bottom of the pan to create the crust layer.
- Beat the softened cream cheese and sugar together until smooth and creamy. Incorporate melted dark chocolate and vanilla extract, blending thoroughly.
- Add eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing.
- Gently fold fresh raspberries into the batter to distribute without crushing them.
- Pour the filling over the crust and smooth the surface. Tap the pan gently to release trapped air. Bake for 60 minutes, until the center is mostly set yet slightly jiggly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set.
- Slice and serve chilled, optionally garnished with additional raspberries, melted chocolate, or a dusting of powdered sugar.
Notes
- Ensure the cream cheese is at room temperature for easier blending.
- For a richer flavor, use high-quality dark chocolate.
- Allow the cheesecake to fully cool before refrigerating to avoid condensation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22 grams
- Sodium: 320 milligrams
- Fat: 24 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 85 milligrams