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Indulge in the sumptuous blend of savory and sweet with the Dark Chocolate Rosemary Cheesecake. This masterpiece begins with a crumbly crust of graham crackers seasoned with fresh rosemary, followed by a velvety filling where cream cheese’s richness meets the boldness of dark chocolate, both infused with a hint of rosemary for an aromatic twist. It’s baked to perfection, then topped with a glossy dark chocolate drizzle and a garnish of rosemary sprigs, offering an elegant dessert that balances complex flavors with creamy textures. Ideal for those seeking a sophisticated, modern twist on the classic cheesecake.
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Dark Chocolate Rosemary Cheesecake

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 tablespoon fresh rosemary, finely chopped
• For the filling:
• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 8 ounces dark chocolate, melted and cooled
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon fresh rosemary, finely chopped
• For the topping:
• 1/2 cup dark chocolate chips
• 1 teaspoon coconut oil
• Fresh rosemary sprigs for garnish

Process

1. Prepare the crust:
• Preheat the oven to 325°F (163°C).
• In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and chopped rosemary.
• Press the mixture into the bottom of a 9-inch springform pan to form a firm, even crust.
• Bake for 10 minutes, then remove from the oven and allow to cool.
2. Make the cheesecake filling:
• In a large bowl, beat the softened cream cheese until smooth.
• Add granulated sugar and sour cream; beat until well incorporated.
• Blend in the melted dark chocolate until the mixture is uniform.
• Add eggs, one at a time, beating just until each is incorporated.
• Mix in the vanilla extract and chopped rosemary.
• Pour the filling over the prepared crust and smooth the top with a spatula.
3. Bake the cheesecake:
• Reduce the oven temperature to 300°F (150°C).
• Bake the cheesecake for 45-55 minutes, or until the edges are set and the center is slightly wobbly.
• Turn off the oven, slightly open the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
4. Chill the cheesecake:
• Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan.
• Allow it to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
5. Prepare the topping:
• In a small bowl, microwave the dark chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth and glossy.
• Drizzle the chocolate over the chilled cheesecake.
• Garnish with fresh rosemary sprigs before serving.

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