Dark Chocolate Raspberry Cheesecake (Print Version)
Smooth dark chocolate and raspberry cheesecake with crisp cookie crust—perfect for indulgent dessert moments.
# Ingredients:
→ Crust
01 -
2 cups crushed chocolate cookies
02 -
1/2 cup melted butter
→ Cheesecake Filling
03 -
16 oz cream cheese, full-fat brick-style
04 -
1 cup granulated sugar
05 -
8 oz melted dark chocolate, 60% to 72% cocoa
06 -
1 tsp vanilla extract
07 -
3 large eggs
08 -
1 cup fresh raspberries
# Directions:
01 -
Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing or lining it with parchment paper.
02 -
In a medium bowl, combine crushed chocolate cookies with melted butter until resembling wet sand, then press the mixture into the bottom of the prepared pan.
03 -
In a large bowl, beat cream cheese with granulated sugar until smooth, then fold in melted dark chocolate and vanilla extract.
04 -
Add eggs one at a time, mixing on low after each addition, and gently fold in fresh raspberries.
05 -
Pour the batter over the crust and smooth the top; tap the pan gently to release air bubbles.
06 -
Bake for about 60 minutes until the center is slightly jiggly; avoid overbaking.
07 -
Turn off the oven, crack the door, and cool the cheesecake inside for at least 1 hour before chilling in the refrigerator for at least 4 hours.
08 -
Once chilled, remove from the fridge, unlatch the springform pan, slice, and serve with additional raspberries or melted chocolate.
# Notes:
01 -
For best results, ensure all ingredients are at room temperature and avoid overmixing the batter.