Chocolate Cheesecake

Bake for 55-70 minutes until the top is set but still slightly wobbly in the center.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. Then cool at room temperature before refrigerating for at least 6 hours or overnight.

5. Make the Chocolate Ganache:

Chop the dark chocolate and place it in a heatproof bowl.

Heat the heavy cream until almost boiling, then pour over the chocolate. Let sit for 2-5 minutes before whisking until smooth. Stir in the corn syrup.

6. Assemble and Serve:

Remove the cheesecake from the fridge. Carefully trace around the edge with a knife, then unclamp the springform pan.

Pour the chocolate ganache over the cheesecake, allowing it to drip down the sides. Optionally, decorate with raspberries and chocolate shavings.

Chill for another 30 minutes for the ganache to set.

Slice with a sharp knife and enjoy!

Enjoy Your Chocolate Cheesecake!

This decadent treat is perfect for special occasions or whenever you’re craving something rich and chocolatey!