Ingredients
- Chocolate Graham Crackers: 1 1/2 cups crushed
- Unsalted Butter: 6 tablespoons, melted
- Cream Cheese: 32 ounces, softened
- Granulated Sugar: 1 1/2 cups
- Eggs: 4 large
- Unsweetened Cocoa Powder: 1/2 cup
- Sour Cream: 1 cup
- Fresh Raspberries: 1 pint
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed graham crackers and melted butter; press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Beat in cocoa powder. Add eggs one at a time, beating well after each addition. Stir in sour cream.
- Step 3: Gently fold in half of the fresh raspberries into the cheesecake batter.
- Step 4: Pour the cheesecake batter over the cooled graham cracker crust.
- Step 5: Bake for 55-70 minutes, or until the center is just slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Step 6: Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight. Before serving, top with remaining fresh raspberries.
Notes
- Store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days to maintain its creamy texture.
- If you prefer a softer cheesecake, let a slice sit at room temperature for about 15-20 minutes before serving.
- Garnish each slice with a sprig of mint or a dusting of cocoa powder for an elegant presentation.
- Chef's secret: Beating the cream cheese at medium speed prevents air bubbles, resulting in a smoother, denser cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American