Cheesecake with Chocolate Crust

This Cheesecake with Chocolate Crust is a no-bake dessert. Perfect to make ahead and keep covered in refrigerator until the next day.

7 oz. chocolate wafer cookies

1/3 cup + 3 Tbsp. sugar

6-8 Tbsp. butter, melted

1 8 oz. package cream cheese

2 Tbsp. fresh lemon juice

1/4 cup heavy cream

1 pint raspberries

Place the cookies in the bowl of a food processor, process until finely ground.

Combine the cookies and 3 Tbsp. sugar in a bowl. Add 6 Tbsp. butter and mix well until the crumb mixture holds together.

If needed, add remaining melted butter.

Transfer to a 6 inch spring form pan, and pat out evenly to make the crust, lining the sides of the pan only about 3/4 way up.

Transfer to the freezer while preparing filling.

Combine cream cheese, lemon juice and remaining sugar in the bowl of an electric mixer fitted with the paddle attachment and beat until combined.

Lightly whip the cream to soft peaks and fold into cream cheese filling.

Remove the crust from the freezer and pour the filling evenly into the pan.

Cover with plastic wrap, place in the freezer for 30 minutes, then transfer to the refrigerator for at least 30 minutes, or until firm, or up to 24 hours.

To serve: Pass half the raspberries through a fine strainer to puree.

Serve slices of cake with whole raspberries and the puree.

Serves 4



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