Decadent Dark Chocolate Raspberry (Print-Friendly Version)
Smooth dark chocolate cheesecake with fresh raspberries on a chocolate cookie crust. Elegant and irresistible.
# Ingredients List:
→ Crust
01 -
240 g crushed chocolate cookies
02 -
115 g melted butter
→ Cheesecake Filling
03 -
450 g full-fat brick-style cream cheese
04 -
200 g granulated sugar
05 -
225 g melted dark chocolate (60–72% cocoa)
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
125 g fresh raspberries
# How to Make It:
01 -
Preheat oven to 160°C and grease or line a 23 cm springform pan with parchment paper.
02 -
Combine crushed chocolate cookies with melted butter in a medium bowl until the mixture resembles wet sand. Press firmly into the bottom of the pan to create an even layer.
03 -
In a large bowl, beat cream cheese with granulated sugar until completely smooth. Fold in melted dark chocolate and vanilla extract until fully incorporated.
04 -
Add eggs one at a time, mixing on low speed after each addition. Gently fold in fresh raspberries, being careful not to break them apart.
05 -
Pour the filling over the prepared crust and smooth the surface. Lightly tap the pan on the counter to release any air bubbles.
06 -
Bake for approximately 60 minutes until the center is slightly set but still jiggles. Do not overbake.
07 -
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for at least 1 hour.
08 -
Transfer cheesecake to the refrigerator and chill for at least 4 hours. Unlatch the springform pan, slice, and serve with fresh raspberries or a drizzle of melted chocolate if desired.
# Extra Tips:
01 -
For optimal texture, bring all ingredients to room temperature and avoid overmixing the batter.