Description
A rich and creamy cheesecake blending dark chocolate with fresh raspberries for a delightful dessert.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1 cup dark chocolate, melted
- 1/2 cup fresh raspberries
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
- In another bowl, mix cream cheese and sugar until smooth and creamy.
- Add sour cream, melted dark chocolate, eggs, and vanilla extract; blend until well combined, without overmixing.
- Gently fold in fresh raspberries.
- Pour the cheesecake batter over the crust, smoothing the top.
- Bake for 55-60 minutes until the center is set but slightly jiggly.
- Turn off the oven, let the cheesecake cool in the oven with the door ajar for about an hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Use room temperature ingredients for a smooth batter. Avoid overmixing to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg