Dark chocolate cheesecake with raspberries

Preheat the oven to 160 ° C.

Line the bottom of the spring mold with the baking paper.

Melt the butter. Crumble the cake in the food processor and mix in the butter. Divide the mixture over the bottom of the spring form and press.

Chop the chocolate into pieces and put in a refractory bowl that fits in a pan. Put a layer of water against the boil and hang the bowl with chocolate in it.

Make sure the bowl does not touch the water. Let the chocolate melt gently (au bain-marie).

Put the mascarpone, ricotta, eggs and sugar in the food processor and mix briefly (maximum 1 min.) And on the lowest setting until an even mass.

Stir through the melted chocolate. Pour in the baking tin.

Keep some raspberries behind and divide the rest over the filling. Bake the cake in the middle of the oven for about 1 hour.

Turn off the oven, but leave the cheesecake in it and cool to room temperature in 3 hours. Garnish with fresh raspberries if necessary. Yummy! .