Ingredients and Weight:
- Graham cracker crumbs: 1.5 cups (150g)
- Sugar: 1/4 cup (50g)
- Unsalted butter, melted: 1/4 cup (60g)
- Cream cheese, softened: 2 (8-ounce) packages (450g)
- Sugar: 1 cup (200g)
- Vanilla extract: 1 teaspoon (5ml)
- Sour cream: 1 cup (240g)
- Eggs: 2 large
- Chocolate chips: 1 cup (150g)
- Raspberries: 1 cup (125g)
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Beat in vanilla extract.
- Add sour cream and eggs one at a time, beating well after each addition.
- Fold in chocolate chips.
- Pour filling onto crust.
- Scatter raspberries on top.
- Bake for 45-50 minutes, or until set in the center.
- Let cool for at least 4 hours before serving.
Nutritional Information:
- Calories: 400
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 100mg
- Sodium: 250mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 25g
- Protein: 10g
Dish Characteristics:
- Creamy and decadent chocolate filling
- Tart raspberry topping
- Crunchy graham cracker crust
- Perfect for a special occasion or dessert
User Comments:
- "This pie was so easy to make and turned out amazing! The chocolate and raspberry flavors were a perfect combination." - Sarah P.
- "I'm not usually a fan of cheesecake, but this one was so delicious I couldn't resist a second slice." - Mark B.
- "The raspberry topping added a nice touch of freshness and acidity to the richness of the chocolate filling." - Emily R.
Special Precautions and Tips:
- Use high-quality chocolate chips for the best flavor.
- Make sure the cream cheese is softened to room temperature for easier blending.
- Do not overfill the springform pan, as the filling may bubble over.
- Let the pie cool completely before serving for a clean slice.
