Recipes
This Chocolate Crusted Cheesecake with Raspberry Fruit Filling is a show-stopping dessert that blends rich flavors and creamy textures. The base is a buttery chocolate cookie crust, perfectly crisp and packed with deep cocoa notes. On top sits a velvety, smooth cheesecake, baked to a golden hue, its luscious filling offering a delicate sweetness. As the finishing touch, a generous layer of vibrant raspberry fruit filling is spread across the top, its bright, tangy flavor cutting through the richness of the cheesecake. Each bite delivers a perfect harmony of chocolate, cream, and raspberry—decadent, elegant, and irresistible!
Step 1
Preheat oven to 400°F. Place chocolate pieces in a food processor. Cover and process until ground; remove and set aside. Add cookies to the food processor. Cover and blend until fine crumbs form. Add melted butter; cover and pulse until combined.
Step 2
Pat crumbs into the bottom and 1-inch up the sides of a 9-inch springform pan. Wrap outside of pan with a double layer of heavy foil. Place pan in a roasting pan; set aside.
Step 3
In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Add sweetened condensed milk and 1-teaspoon of vanilla, beat until combined. Add eggs, one at a time, beating just until combined after each addition. Stir in ground chocolate. Spoon batter into prepared springform pan. Set roasting pan on oven rack. Pour boiling water into roasting pan around springform pan to the depth of 1-inch.
Step 4
Bake for 15-minutes. Reduce oven temperature to 325°F. Bake for 1-hour. Turn oven off. Let stand in oven for 1-hour.
Step 5
Remove foil from pan. Loosen sides of cake from pan. Cover and chill for 2-hours. Remove sides of pan. Place cheesecake on serving platter. Spoon fruit filling over cheesecake.
My cheesecake came out soooo good
My cheesecake came out sooo good