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Decadent Dark Chocolate Raspberry Cheesecake

Indulge in Decadent Dark Chocolate Raspberry Cheesecake Today

This Decadent Dark Chocolate Raspberry Cheesecake combines rich chocolate and fresh raspberries for a creamy, luscious dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed graham cracker crumbs provides a crunchy texture and a sweet, buttery flavor for the base
  • 0.5 cups unsweetened cocoa powder enhances the chocolate flavor in the crust
  • 0.5 cups granulated sugar balances out the richness of the crust ingredients
  • 0.5 cups unsalted butter melted for the best result
For the Cheesecake Batter
  • 24 oz cream cheese softened for easy mixing
  • 1 cups granulated sugar sweetens the cheesecake
  • 1 cups sour cream adds creaminess and a subtle tang
  • 1 teaspoon vanilla extract opt for pure vanilla for the best taste
  • 1 cups dark chocolate chips melted and slightly cooled
  • 3 large eggs added one at a time for best results
  • 0.25 teaspoon salt enhances flavors and balances sweetness
For the Topping
  • 1.5 cups fresh raspberries adds freshness and vibrancy
  • 1 cups extra raspberries and dark chocolate shavings for garnish

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with butter or non-stick spray.
  2. In a medium bowl, combine crushed graham cracker crumbs, cocoa powder, granulated sugar, and melted unsalted butter. Press into the bottom of the pan and bake for 10 minutes.
  3. Beat cream cheese on medium speed until smooth, about 3–5 minutes.
  4. Add granulated sugar, sour cream, and vanilla extract to the cream cheese and mix for another 2 minutes.
  5. Slowly add melted dark chocolate chips, mixing until fully integrated.
  6. Add eggs one at a time, mixing on low speed until just combined, then mix in salt.
  7. Gently fold in fresh raspberries.
  8. Pour the batter over the cooled crust.
  9. Bake for 55–65 minutes until the edges are set and the center has a slight jiggle.
  10. Turn off the oven and let the cheesecake cool inside for about an hour.
  11. Remove cheesecake and let cool at room temperature for another hour. Refrigerate for at least 4 hours, preferably overnight.
  12. Garnish with extra raspberries and dark chocolate shavings before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 1.5mg

Notes

For best results, ensure cream cheese and eggs are at room temperature before mixing. Chill overnight for enhanced flavor.

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