Chocolate-Raspberry Cheesecake Torte
Cheesecake is believed to have originated in ancient Greece and 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: 10.
Chocolate-Raspberry Cheesecake Torte
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a food processor, pulse the chocolate cookies until finely ground.
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In a microwave-safe bowl, melt the butter.
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Combine the ground cookies and melted butter in a mixing bowl, mixing until the crumbs are evenly coated.
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Press the cookie mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
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In a large mixing bowl, beat the cream cheese and sugar until smooth.
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Add the eggs one at a time, beating well after each addition.
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Stir in the vanilla extract and sour cream until well combined.
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Pour the cheesecake batter over the crust in the springform pan.
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Bake for 55-60 minutes or until the center is set.
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Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
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Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the pan.
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Let the cheesecake cool completely, then refrigerate for at least 2 hours.
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Spread the raspberry jam over the top of the chilled cheesecake.
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Garnish with fresh raspberries and grated dark chocolate.
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Serve and enjoy!
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.