Irresistible Chocolate Raspberry Cheesecake
Ingredients:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 2 cups fresh raspberries
- 1/4 cup sugar
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz dark chocolate, melted and cooled
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
- Fresh raspberries and chocolate shavings for garnish
Directions:
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
Combine chocolate cookie crumbs and melted butter. Press mixture into the bottom of the prepared pan.
In a small saucepan, combine raspberries and 1/4 cup sugar. Cook over medium heat, stirring occasionally, until raspberries break down and mixture thickens. Set aside to cool.
In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition.
Add melted chocolate and vanilla extract to the cream cheese mixture, and beat until well combined.
Spoon raspberry sauce over the crust , then Pour chocolate cheesecake batter ovec raspberr sauce.
Bake for 55-60 minutes, or until the center is almost set. Allow to cool before refrigerating for at least 4 hours or overnight.
For the chocolate glaze, heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add chopped dark chocolate. Let sit for 2-3 minutes, then stir until smooth.
Pour the chocolate glaze over the chilled cheesecake, allowing it to drip down the sides. Garnish with fresh raspberries and chocolate shavings before serving.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 90 minutes
Kcal: 480 kcal | Servings: 10 servings
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