Description
A rich and creamy dark chocolate cheesecake with a tangy raspberry swirl, perfect for special occasions.
Ingredients
Scale
- 200g dark chocolate (70% cocoa)
- 500g cream cheese
- 150g granulated sugar
- 3 large eggs
- 200g digestive biscuits
- 100g unsalted butter
- 150g fresh raspberries
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 160°C.
- Crush the digestive biscuits and mix with melted butter. Press into a springform pan to form the base.
- Melt the dark chocolate and set aside to cool slightly.
- Beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in the melted chocolate and vanilla extract.
- Pour the cheesecake batter over the biscuit base.
- Blend raspberries with lemon juice and swirl into the cheesecake batter.
- Bake for 45-50 minutes until set. Let it cool completely before refrigerating for at least 4 hours.
Notes
- Use room temperature cream cheese for smoother mixing.
- Do not overmix the batter to avoid cracks.
- Chill the cheesecake thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg
Keywords: dark chocolate raspberry cheesecake, homemade cheesecake, chocolate dessert