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Dark Chocolate Raspberry Cheesecake Made Easy

Decadently Easy Dark Chocolate Raspberry Cheesecake Delight

This Dark Chocolate Raspberry Cheesecake Made Easy combines rich flavors and textures in a no-fuss dessert for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Easy Desserts & No-Bake Treats
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup crushed chocolate cookies Consider using graham crackers for a classic taste.
  • 1/2 cup melted butter Make sure it's slightly cooled to combine well.
For the Filling
  • 24 oz cream cheese Use full-fat for the best results.
  • 1/2 cup granulated sugar Feel free to swap in brown sugar for a richer flavor.
  • 1/4 cup melted dark chocolate Opt for chocolate with 60-72% cocoa for ideal balance.
  • 1 tsp vanilla extract Pure vanilla works best for quality.
  • 3 large eggs Add them one at a time to maintain creaminess.
  • 1/2 cup fresh raspberries If using frozen, expect a slight textural change.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • Spatula

Method
 

Making the Cheesecake
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it lightly.
  2. Combine the crushed chocolate cookies and melted butter in a bowl. Mix them well and press into the bottom of the pan.
  3. Beat the cream cheese and granulated sugar together in a large mixing bowl until super smooth and creamy.
  4. Mix in the melted dark chocolate and vanilla extract, blending until everything is harmoniously combined.
  5. Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
  6. Fold in the fresh raspberries gently, ensuring they’re evenly distributed without breaking them apart.
  7. Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
  8. Bake in the preheated oven for about 60 minutes. The center should be slightly jiggly.
  9. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Optional: Top with additional fresh raspberries or a dusting of powdered sugar for a beautiful presentation.

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