Dark Chocolate Raspberry Cheesecake (Print-Friendly Version)

Lush dark chocolate and fresh raspberries combine with creamy filling on a chocolate crust.

# What You'll Need:

→ Crust

01 - 200 g crushed chocolate cookies
02 - 60 g unsalted butter, melted

→ Filling

03 - 680 g cream cheese, softened
04 - 100 g granulated sugar
05 - 60 ml melted dark chocolate
06 - 5 ml vanilla extract
07 - 3 large eggs
08 - 125 g fresh raspberries

# How to Make It:

01 - Preheat oven to 160°C. Mix crushed chocolate cookies with melted butter, press evenly into a 23-cm springform pan base.
02 - Blend cream cheese, sugar, melted dark chocolate, and vanilla extract with a mixer until smooth and creamy.
03 - Add eggs one at a time, beating well after each addition to fully integrate into the mixture.
04 - Gently fold fresh raspberries into the filling, then pour over the prepared crust.
05 - Bake at 160°C for 60 minutes until center is just set. Cool completely in pan, then refrigerate several hours or overnight before slicing.

# Additional Tips:

01 - For best texture and flavor, refrigerate the cheesecake overnight before serving.

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