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Dark Chocolate Raspberry Cheesecake

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A rich and creamy cheesecake with the perfect balance of dark chocolate and tart raspberries, set in a crunchy chocolate cookie crust.

Ingredients

Scale
  • 2 cups Crushed Chocolate Cookies
  • 1/2 cup Melted Butter
  • 16 oz Cream Cheese
  • 1 cup Granulated Sugar
  • 8 oz Melted Dark Chocolate
  • 1 tsp Vanilla Extract
  • 3 large Eggs
  • 1 cup Fresh Raspberries

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the crushed chocolate cookies and melted butter until well combined. Press this mixture firmly into the bottom of the springform pan to form the crust.
  3. In another bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy.
  4. Add the melted dark chocolate and vanilla extract to the cream cheese mixture, mixing until well combined.
  5. Gradually add the eggs one at a time, beating lightly after each addition. Be careful not to overmix.
  6. Gently fold in the fresh raspberries into the cheesecake batter.
  7. Pour the batter over the prepared crust in the pan.
  8. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly puffed.
  9. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
  10. Remove from the oven and let it cool completely before refrigerating for at least 4 hours, or overnight.

Notes

For a smoother texture, let the cream cheese sit at room temperature before mixing. To avoid cracks, do not overmix the batter and allow the cheesecake to cool gradually.

Nutrition

Find it online: https://voxrecipes.com/indulge-dark-chocolate-raspberry-cheesecake/