Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
- For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 cup chocolate chips (melted and cooled)
- 1 cup fresh raspberries
- For decoration:
- Chocolate sauce
- Fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl, then press mixture into a 9-inch springform pan.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until creamy. Incorporate eggs one at a time, followed by heavy cream and melted chocolate.
- Gently fold in fresh raspberries and pour the mixture over the prepared crust in the springform pan.
- Bake the cheesecake for 50-60 minutes, until the edges are set and the center jiggles slightly. Cool completely and refrigerate for at least 4 hours before serving.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze individual slices wrapped in plastic for up to 2 months.
- Garnish with chocolate sauce and fresh raspberries before serving for an attractive presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 24g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
