Chocolate-Raspberry Cheesecake

Name: Chocolate-Raspberry Cheesecake
Ingredients: 4.25 oz chocolate cookies; 6 tbsp butter, melted; 1 lb cream cheese, at room temperature; 1 cup granulated sugar; 1/4 cup cornstarch; 2 tsp vanilla extract; 3 None eggs, at room temperature; 1/2 cup sour cream, at room temperature; 7 oz dark chocolate, melted + 2 oz extra, to decorate; 8 oz frozen raspberries, partially thawed + extra, to serve

10 ingredients

4 steps

Ingredients

4.25 oz chocolate cookies
6 tbsp butter, melted
1 lb cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
2 tsp vanilla extract
3 None eggs, at room temperature
1/2 cup sour cream, at room temperature
7 oz dark chocolate, melted + 2 oz extra, to decorate
8 oz frozen raspberries, partially thawed + extra, to serve

Directions

1

Preheat oven to 350°F. Grease and line an 8 inch springform pan with parchment paper.
2

In a food processor, process cookies to make fine crumbs. Add butter and pulse until combined. Press into base of prepared pan. Bake for 12 mins. Set aside.
3

Meanwhile, beat cream cheese, sugar, cornstarch and vanilla until light and creamy. Add eggs, 1 at a time, beating well between additions. Add sour cream and melted chocolate. Fold in raspberries. Transfer to prepared pan, smooth surface and bake for 1 hour. Turn off oven and let cake cool in oven with door ajar for 2 hours.
4

To serve, remove cake from pan. Grate extra chocolate over cake. Serve with extra raspberries.