Dark Chocolate Raspberry Cheesecake (Printable Version)
Rich chocolate and fresh raspberries combine for a creamy, indulgent dessert everyone will love.
# Everything You’ll Need:
→ Crust
01 -
2 cups crushed chocolate cookies
02 -
1/2 cup melted unsalted butter
→ Cheesecake Filling
03 -
16 oz full-fat cream cheese, softened
04 -
1 cup granulated sugar
05 -
8 oz melted dark chocolate (60%-72% cocoa)
06 -
1 tsp vanilla extract
07 -
3 large eggs
08 -
1 cup fresh raspberries
# Steps to Cook:
01 -
Preheat oven to 325°F and grease or line a 9-inch springform pan with parchment paper.
02 -
Combine crushed chocolate cookies and melted butter until mixture resembles wet sand. Press evenly into bottom of prepared pan.
03 -
Beat cream cheese with granulated sugar until smooth. Fold in melted dark chocolate and vanilla extract.
04 -
Add eggs one at a time, mixing gently on low speed after each addition. Gently fold in fresh raspberries.
05 -
Pour filling over crust and smooth the surface. Tap pan gently to release air bubbles. Bake for approximately 60 minutes until center is slightly jiggly.
06 -
Turn off oven, crack door open, and cool cheesecake in oven for 1 hour. Refrigerate for at least 4 hours before serving.
07 -
Remove chilled cheesecake from pan, slice into 8 portions, and serve with additional raspberries or melted chocolate if desired.
# Extra Suggestions:
01 -
Use room temperature ingredients and avoid overmixing to prevent cracks.