Imagine sinking your fork into a creamy, luxurious cheesecake that perfectly balances rich chocolate, tangy raspberries, and smooth cream cheese. This isn't just any dessert - it's a culinary masterpiece that will transform your ordinary dinner into an extraordinary experience. Whether you're looking to impress guests or treat yourself to a slice of pure bliss, this Chocolate Raspberry Cheesecake is guaranteed to make your taste buds dance with joy!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides.
- In a medium bowl, mix chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the springform pan, creating an even crust.
- In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add sugar and continue beating until fully incorporated.
- Add vanilla extract to the cream cheese mixture and mix well.
- Add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
- Pour the cream cheese mixture over the prepared chocolate cookie crust, spreading it evenly.
- Place the springform pan in a larger baking dish and fill the outer pan with about 1 inch of hot water to create a water bath, which helps prevent cracking.
- Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, sprinkle fresh raspberries on top of the cheesecake and melt chocolate chips to drizzle over the raspberries.
- Release the springform pan, slice, and serve chilled.
Tips
- Always use room temperature ingredients to ensure a smooth, crack-free cheesecake.
- The water bath is crucial - it helps distribute heat evenly and prevents surface cracking.
- Don't overmix the batter, as this can incorporate too much air and cause the cheesecake to rise and fall.
- Use a sharp knife dipped in hot water when slicing for clean, beautiful pieces.
- For the best texture, let the cheesecake chill overnight before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- For an extra touch of elegance, garnish with fresh mint leaves alongside the raspberries.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 10g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 160mg
