Decadent Dark Chocolate Raspberry Cheesecake Delight
Decadent Dark Chocolate Raspberry Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 ¾ cups chocolate cookie crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate melted
- 2 large eggs
- 1 cup raspberries fresh or frozen
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare the crust by mixing cookie crumbs and melted butter in a bowl.
- Press the crumb mixture firmly into the bottom of a springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sugar, sour cream, and vanilla extract to the cream cheese, and mix well.
- Incorporate melted dark chocolate into the cream cheese mixture, blending until combined.
- Add eggs one at a time, mixing well after each addition.
- Gently fold in the raspberries, being careful not to break them.
- Pour the filling over the crust and smooth the top.
- Bake for 55-60 minutes or until the edges are set but the center jiggles slightly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for an hour.
- Refrigerate for at least four hours before serving.