This decadent cheesecake combines the tartness of raspberries with the richness of chocolate for an unforgettable dessert. The creamy texture and beautiful presentation make it perfect for any special occasion.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 ½ ounces semisweet chocolate, melted and cooled
- 1 cup fresh raspberries
For the raspberry topping:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions:
- Prepare the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool completely.
- Make the filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until well combined. Beat in vanilla extract. Add eggs, one at a time, beating after each addition. Stir in melted chocolate.
- Assemble the cheesecake: Pour the filling over the cooled crust. Arrange raspberries evenly over the top.
- Bake: Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
- Make the topping: In a small bowl, combine raspberries, sugar, and lemon juice. Mash the raspberries slightly with a fork.
- Serve: Once the cheesecake is completely cool, top with raspberry topping and serve immediately.