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Decadent Dark Chocolate Raspberry Cheesecake

A rich and smooth cheesecake blending dark chocolate and fresh raspberries, with a crunchy cookie crust, perfect for special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Chocolate cookies Crushed
  • 5 tbsp Butter Melted
For the cheesecake filling
  • 8 oz Dark chocolate Melted
  • 16 oz Cream cheese At room temperature
  • 1 cup Granulated sugar
  • 3 large Eggs
  • 1 tsp Vanilla extract
  • 1 cup Whipped cream
  • 1 cup Raspberries Fresh

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease a springform pan.
  2. In a bowl, crush the chocolate cookies and mix with melted butter. Press the mixture into the bottom of the pan.
  3. In a double boiler, melt the dark chocolate and set aside to cool slightly.
  4. In a mixing bowl, beat cream cheese and sugar until smooth.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla, melted chocolate, and whipped cream.
  6. Gently fold in raspberries.
Baking
  1. Pour the cheesecake batter over the crust in the springform pan.
  2. Bake in the preheated oven for 50-60 minutes or until the center is set.
  3. Let it cool, then refrigerate for at least 4 hours before serving.
  4. Garnish with additional raspberries and whipped cream if desired.

Notes

Chill the cake well before slicing and use a hot knife for clean slices. Serve in small portions as it is rich.