Description
Indulge in this rich and creamy Dark Chocolate Raspberry Cheesecake, a perfect blend of velvety chocolate and tart raspberries.
Ingredients
Scale
- 1 ¾ cups chocolate cookie crumbs (about 24 cookies)
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup dark chocolate, melted (at least 70% cocoa)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, thawed)
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions
- Prepare your oven by preheating it to 325°F (160°C), and lightly grease a 9-inch springform pan.
- Combine the cream cheese and sugar in a bowl until smooth, then add melted dark chocolate.
- Incorporate the sour cream, eggs, and vanilla, mixing until just combined.
- Pour half of the cheesecake filling into the crust, then add half of the raspberry mixture and swirl.
- Top with the remaining cheesecake filling and raspberry mixture, then swirl again.
- Bake for 50-60 minutes, or until edges are set. Cool in the oven for an hour and refrigerate for at least four hours.
Notes
For extra flavor, add sea salt to enhance chocolate depth. For a gluten-free crust, use gluten-free chocolate cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg