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Decadent Dark Chocolate Raspberry Cheesecake

A rich and creamy cheesecake combining dark chocolate and fresh raspberries, set on a crunchy cookie crust.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the cheesecake
  • 8 oz Dark chocolate Use high-quality dark chocolate for best flavor.
  • 1/2 cup Chocolate Can be semi-sweet chocolate.
  • 5 tbsp Butter Melted.
  • 16 oz Cream cheese Room temperature for smooth mixing.
  • 1 cup Granulated sugar
  • 3 large Eggs Room temperature.
  • 1 tsp Vanilla extract
  • 1 cup Whipped cream Gently folded in.
  • 1 cup Raspberries, fresh Plus more for garnish if desired.
For the crust
  • 1 cup Chocolate cookies Crushed.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, melt the dark chocolate and chocolate along with the butter until smooth.
  3. In a separate bowl, beat the cream cheese and granulated sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the melted chocolate mixture and vanilla extract.
  6. Gently fold in the whipped cream and raspberries.
  7. Crush the chocolate cookies and press them into the bottom of a springform pan to form a crust.
Baking
  1. Pour the cheesecake batter over the crust and smooth the top.
  2. Bake for 45-50 minutes or until set.
  3. Let it cool, then refrigerate for at least 4 hours before serving.
Serving
  1. Slice with a hot knife for clean slices. Serve chilled.
  2. Add a dollop of whipped cream and a few fresh raspberries on top.

Notes

Cover the cake with plastic wrap or a cake dome. Keep it in the fridge for up to 4 days. You can freeze slices in an airtight container for up to 1 month. Thaw in the fridge before serving.