A decadent dessert combining the tartness of raspberries with the richness of chocolate, all wrapped up in a creamy cheesecake base.
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 cup semisweet chocolate chips, melted
- 1 cup fresh raspberries
Instructions:
- Prepare the crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake in a preheated 350°F (175°C) oven for 10 minutes. Let cool completely.
- Make the filling:
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla, beating until well combined.
- Beat in the eggs, one at a time.
- Gently stir in the melted chocolate chips.
- Assemble the cheesecake:
- Pour the filling over the cooled crust.
- Arrange the raspberries evenly over the top.
- Bake:
- Place the cheesecake in a water bath: wrap the bottom of the springform pan in aluminum foil and place it in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake in a preheated 350°F (175°C) oven for 1 hour, 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 gradually.
- Chill:
- Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, before serving.
- Serve:
- To serve, run a thin knife around the edges of the cheesecake and release the springform pan.
Enjoy your delicious raspberry chocolate cheesecake!