Choco Raspberry Cheesecake (Printable Recipe)
Smooth chocolate cheesecake, juicy raspberries, and a chocolatey crust all come together for an unforgettable sweet bite.
# Ingredients You'll Need:
→ Filling
01 -
3 large eggs
02 -
100 g granulated sugar
03 -
680 g cream cheese, let it get soft
04 -
60 ml dark chocolate, melted
05 -
125 g fresh raspberries
06 -
1 teaspoon (5 ml) vanilla extract
→ Crust
07 -
60 g melted unsalted butter
08 -
2 cups (200 g) crushed chocolate cookies
# Steps to Follow:
01 -
Pop everything in the oven at 160°C for about an hour. Once it's only a little wobbly in the middle, pull it out. Let the pan cool down on the counter, not the fridge. After it's room temp, stash it in the fridge overnight or for a few hours before you slice.
02 -
Carefully fold in those fresh raspberries. Pour it all over your cookie crust in the pan.
03 -
Crack in the eggs, one by one. Mix after each so it all blends together.
04 -
With a hand mixer or stand mixer, beat together your soft cream cheese, sugar, melted chocolate, and vanilla until everything looks super creamy.
05 -
Turn on your oven to 160°C. Mix crushed cookies with melted butter, then press that into the bottom of a 23-cm springform pan so it covers evenly.
# Extra Tips:
01 -
Stick your cheesecake in the fridge for a few hours or overnight so the flavor and texture get even better.