Description
This cake blends dark chocolate and fresh raspberries for a rich, bright bite. Perfect for parties or quiet nights.
Ingredients
Scale
- 1 cup Crushed Chocolate Cookies (or graham crackers for a classic touch)
- 1/2 cup Melted Butter
- 16 oz Cream Cheese (full-fat recommended)
- 3/4 cup Granulated Sugar (or maple syrup for a twist)
- 8 oz Melted Dark Chocolate (60%-72% cocoa)
- 1 tsp Vanilla Extract (pure preferred)
- 4 Large Eggs (add individually)
- 1 cup Fresh Raspberries (frozen may affect appearance)
Instructions
- Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with paper or grease it.
- Mix crushed cookies and melted butter in a bowl, and press into the pan’s base and up the sides. Bake for 8-10 minutes and cool.
- Beat cream cheese in a bowl until smooth.
- Add sugar and continue beating until even.
- Pour in melted dark chocolate and vanilla, stirring until combined.
- Add eggs one at a time, mixing gently each time.
- Pour filling over cooled crust, dropping raspberries on top and pressing slightly.
- Bake for 40-55 minutes, until set around the edges but soft in the center.
- Turn off the oven, leaving the cake inside for 30 minutes with the door open to prevent cracks.
- Cool completely on a rack, then chill in the fridge for at least 4 hours or overnight.
- Run a knife around the edge of the springform before releasing and slice with a sharp knife.
Notes
Use room temperature cream cheese and melt the chocolate slowly to avoid cooking the cheese. Chill fully for clean slices.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg