Decadent Dark Chocolate Raspberry Cheesecake in 5 Simple Steps
A rich and creamy cheesecake with a dark chocolate base and swirls of tangy raspberry.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 200g dark chocolate (70% cocoa)
- 250g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese
- 150g caster sugar
- 3 eggs
- 200ml double cream
- 100g raspberry jam
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 160°C (140°C fan).
- Crush the biscuits and mix with melted butter. Press into a 20cm springform tin.
- Melt the dark chocolate and spread over the biscuit base. Chill for 10 minutes.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in cream and vanilla.
- Pour the mixture over the base. Drop spoonfuls of raspberry jam on top and swirl with a knife.
- Bake for 45-50 minutes until set but slightly wobbly in the center.
- Cool in the oven with the door ajar, then refrigerate for 4 hours before serving.
Notes
- Use room-temperature cream cheese for smoother mixing.
- If the jam is too thick, warm it slightly for easier swirling.
- Chilling the cheesecake ensures clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg