Chocolate-Raspberry Cheesecake
The first recorded recipe for cheesecake dates back to ancient Greece, where it was served to athletes during the first Olympic Games.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Chocolate-Raspberry Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
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In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs, one at a time, beating well after each addition.
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Stir in the melted chocolate until well combined. Pour the mixture over the crust in the springform pan.
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Drop spoonfuls of raspberry jam onto the cheesecake batter. Use a knife to swirl the jam into the batter.
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Bake for 60 minutes or until the center is set.
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Turn off the oven and leave the cheesecake in the oven for 1 hour.
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Remove the cheesecake from the oven and let it cool completely.
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Refrigerate for at least 2 hours or overnight.
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Before serving, top with fresh raspberries.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
