Description
A rich and creamy dark chocolate cheesecake swirled with tart raspberry sauce, perfect for dessert lovers seeking a decadent treat.
Ingredients
- 200g chocolate cookie crumbs
- 100g unsalted butter, melted
- 300g dark chocolate, finely chopped
- 500g cream cheese, at room temperature
- 150g sugar
- 3 large eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 200g fresh or frozen raspberries
- 2 tbsp sugar (for raspberry sauce)
- 1 tsp lemon juice
Instructions
- Preheat oven to 160°C (325°F). Grease a 9-inch springform pan.
- Combine chocolate cookie crumbs and melted butter; press into the bottom of the pan to form the crust. Chill in fridge.
- Melt dark chocolate gently over a double boiler; let cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
- Stir in sour cream, vanilla extract, and melted chocolate until fully combined.
- Pour filling over chilled crust.
- Blend raspberries, sugar, and lemon juice until smooth; strain to remove seeds.
- Drop spoonfuls of raspberry sauce over filling; swirl with a knife for a marbled effect.
- Bake for 50–60 minutes, until center is just set (slightly jiggly).
- Turn off oven and leave cheesecake inside with door ajar for 1 hour.
- Remove from oven; cool completely, then refrigerate at least 4 hours or overnight.
- Release from pan, slice, and serve chilled.
Notes
- Use high-quality dark chocolate (70% cocoa) for best flavor.
- Ensure cream cheese is at room temperature to avoid lumps.
- Chilling overnight improves texture and flavor.
- For a smoother raspberry swirl, strain seeds through a fine sieve.