Ingredients
Scale
- 200g dark chocolate, chopped
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter, then press into the base of a springform pan.
- Bake crust for 10 minutes and set aside to cool.
- Melt dark chocolate and let cool slightly.
- Beat cream cheese and sugar until smooth, then add eggs one at a time, mixing well after each.
- Mix in vanilla and sour cream until creamy. Fold in melted chocolate.
- Pour filling over crust, smooth the top, and bake for 50-60 minutes until set.
- Cool in pan, then refrigerate for at least 4 hours.
- Top with fresh raspberries before serving and optional drizzle of chocolate or raspberry sauce.
Notes
- Ensure cream cheese is softened for smooth mixing.
- Chill cheesecake thoroughly for best texture.
- Garnish with extra raspberries and mint leaves for presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, No-Bake finishing optional
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal Kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg