Restaurants›Iron Hill Brewery & Restaurant›Dark Chocolate Cheesecake Recipe

Dark Chocolate Cheesecake Recipe

Inspired by Iron Hill Brewery & Restaurant
Time1h 30m
Serves8

raspberry puree, whipped cream

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Ingredients

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Cheesecake

Method

Preparation

1

Prepare the Crust

In a bowl, combine graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake at 350°F (175°C) for 10 minutes, then let it cool.

2

Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add melted dark chocolate and vanilla extract, mixing well. Add eggs one at a time, ensuring each is fully incorporated before adding the next.

3

Bake the Cheesecake

Pour the cheesecake filling over the cooled graham cracker crust. Bake at 325°F (160°C) for about 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

4

Chill the Cheesecake

Refrigerate the cheesecake for at least 4 hours or overnight to set completely.

5

Prepare the Whipped Cream

In a mixing bowl, beat heavy cream and powdered sugar until soft peaks form.

6

Serve

Slice the chilled cheesecake, top with whipped cream and raspberry puree, and enjoy!