Dark Chocolate Raspberry Cheesecake
A creamy, rich cheesecake infused with dark chocolate and fresh raspberries, set in a crunchy chocolate cookie crust, perfect for cozy nights and gatherings.
Ingredients
Crust
- 2 cups crushed chocolate cookies Can use Oreos or your favorite brand.
- 1/4 cup melted butter Using salted butter adds extra depth.
Filling
- 24 oz cream cheese, softened Make sure it’s at room temperature.
- 1/2 cup sugar Adds balance to the cheesecake.
- 1/4 cup melted dark chocolate Use good quality chocolate for best results.
- 1 tsp vanilla extract Pure vanilla is recommended.
- 3 pieces eggs Should also be at room temperature.
- 1/2 cup fresh raspberries These should be bright and tart.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix crushed chocolate cookies with melted butter. Press into a springform pan.
- In a large bowl, beat cream cheese and sugar together until smooth.
- Add melted dark chocolate and vanilla, mix until combined.
- Add eggs one by one, mixing well after each addition to avoid cracks.
- Gently fold in fresh raspberries.
- Pour the filling over the crust and level it out.
Baking
- Bake for 60 minutes or until the center is set with a slight jiggle.
- Cool at room temperature, then refrigerate for a few hours or overnight.
Notes
Let ingredients reach room temperature for best results. Avoid overmixing, and don't skip the cooling time for flavor development.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 200mgFiber: 1gSugar: 15g
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