Dark Chocolate Raspberry Cheesecake (Printable Version)
A luscious cheesecake blending dark chocolate with fresh raspberries for a balanced, elegant dessert.
# Ingredients Required:
→ Crust
01 -
200 grams crushed chocolate cookies
02 -
60 milliliters melted unsalted butter
→ Filling
03 -
680 grams full-fat cream cheese, softened
04 -
100 grams granulated sugar
05 -
60 milliliters melted dark chocolate (60-72% cocoa)
06 -
5 milliliters vanilla extract
07 -
3 large eggs
08 -
125 grams fresh raspberries
# Guide to Cooking:
01 -
Preheat the oven to 160°C. Grease a 23 cm springform pan or line it with parchment paper.
02 -
Combine crushed chocolate cookies with melted butter. Press firmly and evenly into the bottom of the pan to create the crust layer.
03 -
Beat the softened cream cheese and sugar together until smooth and creamy. Incorporate melted dark chocolate and vanilla extract, blending thoroughly.
04 -
Add eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing.
05 -
Gently fold fresh raspberries into the batter to distribute without crushing them.
06 -
Pour the filling over the crust and smooth the surface. Tap the pan gently to release trapped air. Bake for 60 minutes, until the center is mostly set yet slightly jiggly.
07 -
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set.
08 -
Slice and serve chilled, optionally garnished with additional raspberries, melted chocolate, or a dusting of powdered sugar.
# Extra Suggestions:
01 -
Use full-fat cream cheese for optimal texture and flavor. Avoid overmixing the batter to prevent cracking. Refrigerating for at least 4 hours ensures proper set.
02 -
Select dark chocolate with 60% to 72% cocoa content for richer taste.