Indulge in Dark Chocolate Raspberry Cheesecake Delight
Dark Chocolate Raspberry Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 cups crushed chocolate graham crackers
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup dark chocolate melted
- 1 1/2 cups fresh raspberries
- Optional: additional raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust by mixing the crushed chocolate graham crackers and melted butter together.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes and then let it cool.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and cocoa powder to the cream cheese, mixing until fully incorporated.
- Blend in melted dark chocolate and vanilla extract until smooth.
- Add the eggs one at a time, mixing gently after each addition.
- Gently fold in the fresh raspberries to the cheesecake mixture.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
- Bake the cheesecake for 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for an hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
- Garnish with additional raspberries before serving.