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Bittersweet Chocolate Cheesecake
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Prep Time:
30 minutes
Total Time:
9 hours
Decadent chocolate swirl cheesecake topped with fresh raspberries.
Ingredients:
  • 40 thin chocolate wafer cookies (from 9-oz package), crushed (about 2 1/2 cups)
  • 1/3 cup granulated sugar
  • 1/4 cup butter, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 3 eggs
  • 8 oz bittersweet baking chocolate, melted, cooled
  • Powdered sugar
  • Fresh raspberries
Instructions:
  • Preheat oven to 325°F. Wrap the outside bottom and side of a 9-inch springform pan with foil to prevent leaking. Lightly coat the inside of the pan with cooking spray. In a medium bowl, mix crust ingredients with a fork until crumbly. Press the mixture into the bottom and 1 inch up the side of the pan. Bake for 10 minutes or until set. Allow it to cool completely on a cooling rack.
  • In a separate bowl, use an electric mixer to blend cream cheese, 2/3 cup granulated sugar, and vanilla until fluffy. Mix in flour, then add eggs one by one until blended. Stir in chocolate and pour the mixture over the crust.
  • Bake for 1 to 1 hour 15 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake sit inside for 30 minutes. Gently loosen the sides with a spatula, cool on a rack for 30 minutes, then refrigerate for a minimum of 6 hours before serving.
  • Unmold the cheesecake by gently running a small metal spatula around the edge of the springform pan and removing the foil and side of the pan. Allow the cheesecake to sit at room temperature for 15 minutes before slicing. Dust with powdered sugar, top with raspberries, and refrigerate any leftovers.

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