Indulgent and luscious Chocolate Raspberry Cheesecake with a rich chocolate crust, creamy cheesecake filling, and a sweet raspberry topping. Perfect for any occasion!
Ingredients
- 1 cup chocolate cookie crumbs For the crust
- 1/4 cup unsalted butter melted, for the crust
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 8 oz dark chocolate melted
- 1 cup raspberries fresh or frozen
- 1/4 cup raspberry jam warmed
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine chocolate cookie crumbs and melted butter in a bowl. Press mixture into the bottom of the prepared pan to form a crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sugar gradually until well combined.
- Add eggs, one at a time, beating after each addition. Stir in vanilla extract and melted chocolate.
- Pour the cream cheese mixture over the crust and smooth the top with a spatula.
- Bake in the preheated oven for about 1 hour, or until the center is set and edges are slightly puffed.
- Turn off the oven, leave the cheesecake inside with the door slightly open to cool gradually for 1 hour.
- Spread warmed raspberry jam over the cooled cheesecake, and top with fresh raspberries. Refrigerate for at least 3 hours before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 43gProtein: 9gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 220mgPotassium: 260mgFiber: 3gSugar: 30gVitamin A: 950IUVitamin C: 8mgCalcium: 60mgIron: 4mg