Raspberry Chocolate Cheesecake 🍓🍓
Ingredients:
For the Crust:
1 ½ cups chocolate graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup semi-sweet chocolate chips, melted and slightly cooled
¼ cup cocoa powder
½ cup sour cream
For the Raspberry Sauce:
2 cups fresh or frozen raspberries
¼ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water
For Garnish:
Fresh raspberries
Shaved chocolate or chocolate curls
Whipped cream
Instructions:
Prepare the Crust:
Preheat the oven to 325°F (160°C).
Mix the chocolate graham cracker crumbs, sugar, and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside.
Make the Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Pour in the melted chocolate and cocoa powder, followed by the sour cream. Blend until combined.
Pour the filling over the crust and smooth the top.
Bake:
Place the springform pan on a baking sheet. Bake for 50–60 minutes or until the center is set but slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool for an hour.
Chill in the refrigerator for at least 4 hours or overnight.
Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, and lemon juice. Heat over medium heat until the raspberries break down.
Stir in the cornstarch slurry and cook until the sauce thickens. Strain to remove seeds if desired. Cool completely.
Serve:
Release the cheesecake from the springform pan. Drizzle raspberry sauce over the top.
Garnish with fresh raspberries, shaved chocolate, and whipped cream.
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