Description
A rich and creamy cheesecake with a chocolate base and raspberry swirl, perfect for any occasion.
Ingredients
Scale
- 200g chocolate biscuits
- 100g unsalted butter, melted
- 500g cream cheese
- 150g sugar
- 3 eggs
- 1 tsp vanilla extract
- 100g dark chocolate, melted
- 100g raspberry jam
Instructions
- Preheat oven to 160°C (320°F).
- Crush biscuits and mix with melted butter. Press into a springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
- Pour half the batter over the crust. Drizzle melted chocolate and raspberry jam. Swirl with a knife.
- Add remaining batter and repeat swirling.
- Bake for 50 minutes. Let cool before refrigerating for 4 hours.
Notes
- Use room-temperature cream cheese for smoother texture.
- Chill the cheesecake overnight for best results.
- Fresh raspberries can be used instead of jam.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: chocolate raspberry cheesecake, dessert recipe, creamy cheesecake