Indulge in Decadent Dark Chocolate Raspberry Cheesecake
Indulge in Decadent Dark Chocolate Raspberry Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter melted
- 4 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 8 oz dark chocolate melted
- 1 cup fresh raspberries
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust by mixing the chocolate cookie crumbs and melted butter. Press mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until combined.
- Add in the eggs, one at a time, mixing thoroughly after each addition.
- Pour in the melted dark chocolate and cornstarch, mixing until fully combined.
- Gently fold in the raspberries, making sure they are evenly distributed throughout the batter.
- Pour the batter over the cooled crust and smooth the top.
- Bake the cheesecake for 50-60 minutes, or until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door ajar.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.