Dark Chocolate Raspberry Cheesecake (Print-Friendly Version)
Rich chocolate cheesecake meets fresh raspberries and a chocolate crust for an irresistible dessert.
# What You Need:
→ Crust
01 -
2 cups (200 g) crushed chocolate cookies
02 -
60 g unsalted butter, melted
→ Filling
03 -
680 g cream cheese, softened
04 -
100 g granulated sugar
05 -
60 ml melted dark chocolate
06 -
1 teaspoon (5 ml) vanilla extract
07 -
3 large eggs
08 -
125 g fresh raspberries
# How to Make It:
01 -
Preheat oven to 160°C. Combine crushed chocolate cookies with melted butter and press the mixture evenly into the base of a 23-cm springform pan.
02 -
Using a stand mixer or electric beaters, blend cream cheese, sugar, melted dark chocolate, and vanilla extract until the mixture is smooth and creamy.
03 -
Add eggs one at a time, beating well after each addition to fully integrate.
04 -
Gently fold fresh raspberries into the cheesecake mixture, then pour filling over the prepared crust.
05 -
Bake at 160°C for 60 minutes or until the center is just set. Remove from oven and allow to cool completely in the pan. Refrigerate for several hours or overnight before slicing.
# Important Notes:
01 -
For optimal flavor and texture, refrigerate the cheesecake for several hours or overnight before serving.