Ingredients
Scale
- 200g dark chocolate, chopped
- 400g cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- Crust: 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into a springform pan to form the crust. Bake for 10 minutes.
- Melt dark chocolate until smooth and let cool slightly.
- In a large bowl, beat softened cream cheese with sugar until creamy. Add eggs one at a time, then vanilla and sour cream, mixing well.
- Fold in melted chocolate and half of the raspberries. Pour filling over crust.
- Dollop spoonfuls of raspberry jam on top and swirl with a skewer for a marbled effect.
- Bake for 55-60 minutes until set. Cool completely and refrigerate for at least 4 hours before serving.
Notes
- For a richer flavor, use high-quality dark chocolate.
- Chill the cheesecake thoroughly to allow flavors to meld.
- Garnish with extra raspberries and mint before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 460 Kcal
- Sugar: 32g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 125mg