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Decadent Dark Chocolate Raspberry Cheesecake

Indulge in Decadent Dark Chocolate Raspberry Cheesecake Delight

Experience the magic of Decadent Dark Chocolate Raspberry Cheesecake, a heavenly dessert perfect for celebrations and indulgence.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 12 slices
Course: Dessert Recipes
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups crushed graham cracker crumbs provides a sweet and crunchy base
  • 0.5 cups unsweetened cocoa powder enhances the chocolate flavor
  • 0.5 cups granulated sugar adds sweetness to balance bitterness
  • 0.5 cups unsalted butter, melted helps bind ingredients together
Cheesecake Filling
  • 24 oz cream cheese, softened creamy foundation for cheesecake
  • 1 cups granulated sugar sweetens the filling
  • 1 cups sour cream adds tanginess
  • 1 teaspoon vanilla extract enhances flavor
  • 1 cups dark chocolate chips, melted and slightly cooled brings a rich flavor
  • 3 large eggs provides structure
  • 1 pinch salt balances flavors
  • 1.5 cups fresh raspberries adds tartness
Garnish
  • 1 cups extra raspberries elevate presentation and flavor
  • 0.5 cups dark chocolate shavings add elegance

Equipment

  • 9-inch springform pan
  • mixing bowl
  • hand mixer or stand mixer
  • spatula

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a medium bowl, mix crushed graham cracker crumbs, cocoa powder, and granulated sugar. Add melted butter and mix until wet sand texture.
  3. Press the mixture into the prepared pan to form the crust, bake for 10 minutes, then let cool.
  4. In a large mixing bowl, beat softened cream cheese until smooth, about 3-5 minutes.
  5. Add granulated sugar, sour cream, and vanilla extract. Mix until creamy and glossy.
  6. Gradually add melted chocolate, mixing until fully incorporated.
  7. Add eggs one at a time, mixing on low speed until blended.
  8. Gently fold in fresh raspberries.
  9. Pour batter over cooled crust, smoothing the top evenly.
  10. Bake for 55-65 minutes, until edges are set and center is slightly jiggly.
  11. Turn off the oven and leave the cheesecake to cool inside for 1 hour, then cool at room temperature for 1 more hour.
  12. Refrigerate for at least 4 hours, or overnight for best flavor and texture.
  13. Garnish with extra raspberries and dark chocolate shavings before serving.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 45gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 35gVitamin A: 800IUVitamin C: 5mgCalcium: 80mgIron: 1.5mg

Notes

For the best cheesecake, use room temperature ingredients, avoid overmixing, and chill properly.

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