Description
A rich and creamy cheesecake that combines deep dark chocolate with fresh raspberries, set on a crunchy cookie crust.
Ingredients
- 1 cup Raspberries, fresh
- 3 large Eggs
- 1/2 cup Chocolate
- 8 oz Dark chocolate
- 1 cup Granulated sugar
- 1 tsp Vanilla extract
- 1 cup Whipped cream
- 1 cup Chocolate cookies
- 5 tbsp Butter
- 16 oz Cream cheese
Instructions
- Preheat the oven to 325°F (160°C).
- Melt the dark chocolate and chocolate along with the butter in a bowl until smooth.
- Beat the cream cheese and granulated sugar in a separate bowl until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted chocolate mixture and vanilla extract.
- Fold in the whipped cream and raspberries gently.
- Crush the chocolate cookies and press them into the bottom of a springform pan to form a crust.
- Pour the cheesecake batter over the crust and smooth the top.
- Bake for 45-50 minutes or until set.
- Let it cool, then refrigerate for at least 240 minutes before serving. Optional: garnish with additional raspberries and whipped cream.
Notes
For clean slices, slice with a hot knife. Store leftovers covered in the fridge for up to 4 days, or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg
Keywords: cheesecake, chocolate, raspberry, dessert, easy cheesecake