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Decadent Dark Chocolate Raspberry Cheesecake

This cheesecake blends rich dark chocolate and fresh raspberries into a creamy dessert with a crunchy cookie crust, perfect for special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Chocolate cookies Crushed
  • 5 tbsp Butter Melted
For the filling
  • 8 oz Dark chocolate Melted
  • 16 oz Cream cheese At room temperature
  • 1/2 cup Granulated sugar
  • 3 large Eggs
  • 1 tsp Vanilla extract
  • 1 cup Whipped cream
  • 1 cup Fresh Raspberries Gently folded in

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C) and grease a springform pan.
  2. Crush chocolate cookies, mix with melted butter, and press into the bottom of the pan.
  3. Melt the dark chocolate in a double boiler and let it cool slightly.
Making the filling
  1. In a mixing bowl, beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in vanilla, melted chocolate, and whipped cream.
  4. Gently fold in fresh raspberries.
Baking
  1. Pour the cheesecake batter over the crust in the springform pan.
  2. Bake for 50-60 minutes or until the center is set.
  3. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.
Serving
  1. Slice the chilled cheesecake with a hot, clean knife, wiping the knife between cuts.
  2. Garnish with additional raspberries and a dollop of whipped cream if desired.

Notes

Use room temperature cream cheese for a smooth filling. Do not overmix after adding eggs to avoid cracks. Cool the cake slowly at room temperature for 30–60 minutes before chilling. Use a hot knife for clean slices.