Decadent Dark Chocolate Raspberry (Printable Version)
Creamy cheesecake layered with dark chocolate and fresh raspberries delivering a rich, smooth dessert experience.
# Ingredients Required:
→ Crust
01 -
240 g crushed chocolate cookies
02 -
115 g melted unsalted butter
→ Cheesecake Filling
03 -
450 g full-fat cream cheese, brick-style
04 -
200 g granulated sugar
05 -
225 g melted dark chocolate (60–72% cocoa)
06 -
1 tsp vanilla extract
07 -
3 large eggs
08 -
125 g fresh raspberries
# Guide to Cooking:
01 -
Preheat the oven to 160°C and grease or line a 23 cm springform pan with parchment paper.
02 -
Combine crushed chocolate cookies with melted butter until mixture resembles wet sand. Press evenly into the bottom of the prepared pan.
03 -
Beat the cream cheese with granulated sugar until smooth and creamy, avoiding overmixing.
04 -
Gently fold melted dark chocolate and vanilla extract into the cream cheese mixture until fully combined.
05 -
Add eggs one at a time, mixing on low speed after each addition to ensure incorporation without excessive aeration.
06 -
Carefully fold fresh raspberries into the batter to distribute evenly without breaking them.
07 -
Pour the filling over the crust and smooth the surface. Tap the pan gently to release air bubbles. Bake for approximately 60 minutes until the center jiggles slightly but is set.
08 -
Turn off the oven, crack the door, and let the cheesecake cool inside for at least 1 hour. Then chill in the refrigerator for a minimum of 4 hours before serving.
09 -
Unlock the springform pan, slice the cheesecake, and serve garnished with extra raspberries or drizzled melted chocolate if desired.
# Extra Suggestions:
01 -
Use full-fat brick-style cream cheese for optimal texture. Avoid overbeating eggs to prevent cracks. A water bath is not necessary but can improve texture.