The final component of my Saint Valentine’s Day dinner, and possibly the foremost important part, is dessert and it is the perfect time to travel for something a bit more decadent! I’m a giant fan of cheesecake and initially i assumed a pink strawberry cheesecake was the thanks to go, then again i believed I had to incorporate chocolate somehow. A chocolate cheesecake with strawberry would are good, but I liked chocolate better and thought that semi-sweet chocolate is even better with raspberries, and that is after I got my final idea for this chocolate cheesecake with raspberry. I did very simple things by making a classic cheesecake, on the other hand I hid a layer of bittersweet chocolate and fresh raspberries within the middle for a February 14 surprise. you’ll be able to get a good bigger dose of chocolate by serving the raspberry cheesecake with sauce.
Raspberry and Dark Chocolate Cheesecake
Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 6
A cheesecake with a hidden surprise of raspberries and dark chocolate!
- 2 cups graham cracker crumbs (gluten-free for gluten-free)
- 1/3 cup sugar
- 6 tablespoons butter, melted
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 3 eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 2 ounces dark chocolate, melted
- Mix the graham cracker crumbs, sugar, and butter and press into the bottom and up 1 inch along the sides of a 9-inch springform pan.
- Beat the cream cheese until smooth and then beat in the sugar followed by the eggs, one at a time, the sour cream and the vanilla extract.
- Pour 1/4 of the mixture into the springform pan, sprinkle on the raspberries, drizzle with chocolate and cover with the remaining cheese mixture.
- Double wrap the bottom of the spring-form pan with foil, place it in an oven-safe pan and pour recently boiled water into the pan so that it goes one inch up the foil wrapping.
- Bake in a preheated 350F/180C oven until there is just a small wobble in the middle when shaken, about an hour.
- Let cool, remove the foil, cover in plastic, and place in the fridge overnight.
- Serve garnished with fresh raspberries and chocolate drizzle.