Description
Indulge in a rich, velvety dark chocolate raspberry cheesecake with a crumbly crust and a glossy chocolate drizzle.
Ingredients
Scale
- 1 cup crushed chocolate cookies
- 5 tablespoons melted butter
- 16 ounces cream cheese
- 1 cup granulated sugar
- 8 ounces melted dark chocolate
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 1 cup whipped cream
- ½ cup chocolate drizzle
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed chocolate cookies with melted butter and blend until fully combined. Press this mixture into the bottom of a springform pan, creating an even layer. Bake for about 10 minutes, then allow it to cool.
- Set up a double boiler to melt the dark chocolate. Once completely melted and smooth, set aside to cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing thoroughly to combine.
- Add the eggs one at a time, mixing just until incorporated—avoid overbeating.
- Slowly pour in the melted chocolate, mixing just until it blends into a creamy filling. Gently fold in the fresh raspberries.
- Pour the filling over the cooled crust. To prevent cracking, place the springform pan in a larger baking dish filled with hot water, then bake for about 60-75 minutes.
- Once baked, cool at room temperature for about an hour, then refrigerate for at least 4 hours, preferably overnight.
- Top your cheesecake with whipped cream and drizzle generously with melted dark chocolate before serving.
Notes
Make ahead for best flavor. Use a water bath to avoid cracking during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 270mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg