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Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 8 reviews
  • Author: Emily
  • Prep Time: 25 minutes
  • Chilling Time: 6 hours
  • Cook Time: 1 hour 20 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Dark Chocolate Raspberry Cheesecake combines a rich, creamy chocolate filling with fresh raspberries baked atop a crunchy Oreo cookie crust. Finished with a silky chocolate ganache and optional garnishes of fresh raspberries and chocolate sauce, it’s a decadent dessert perfect for special occasions or any chocolate lover’s dream.

Ingredients

Scale

For the Crust:

  • 36 sandwich Oreo cookies, crushed into fine crumbs (1 full-size package)
  • 1/2 cup unsalted butter, melted (113 grams)

For the Chocolate Raspberry Cheesecake:

  • 2 cups semi-sweet chocolate, coarsely chopped (340 grams)
  • 2 teaspoons espresso powder
  • 1 and 1/2 pounds full-fat cream cheese, at room temperature (680 grams)
  • 1 cup granulated sugar (198 grams)
  • 1/3 cup light brown sugar, packed (71 grams)
  • 2 and 1/2 tablespoons Dutch-process cocoa powder
  • 4 large eggs plus 2 egg yolks, at room temperature
  • 3/4 cup heavy cream, at room temperature (170 grams)
  • 2 teaspoons vanilla extract
  • 1 cup fresh raspberries (120 grams)

For the Chocolate Ganache:

  • 1 and 1/3 cups semi-sweet chocolate, finely chopped (226 grams)
  • 1 and 1/4 cups heavy cream (283 grams)
  • 1/4 cup unsalted butter, at room temperature, cut into cubes (57 grams)

For Garnish (optional):

  • 1 cup fresh raspberries (120 grams)
  • 1 cup chocolate sauce (your favorite store-bought variety)
  • 1/2 teaspoon cocoa powder

Instructions

  1. Prepare the Crust: Preheat your oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch springform pan, then wrap the outside completely with heavy-duty aluminum foil to protect it from water during the water bath baking. In a large bowl, combine the crushed Oreo cookie crumbs with melted butter and mix thoroughly. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then remove and let it cool on a rack. Reduce oven temperature to 325 degrees Fahrenheit.
  2. Melt Chocolate for Cheesecake: Fill a medium pot one-third with water and bring to a low simmer over medium heat. Set a heatproof bowl on top of the pot without touching the water. Lower heat and add chopped semi-sweet chocolate and espresso powder to the bowl. Stir occasionally until chocolate is completely melted. Remove from heat but leave bowl over pot to keep warm.
  3. Make the Cheesecake Filling: In a food processor, pulse the cream cheese until smooth, scraping the sides as needed (about 2 minutes). Add the granulated sugar, brown sugar, and Dutch-process cocoa powder, and beat until smooth. Add eggs and egg yolks one at a time, beating until just combined. Slowly mix in heavy cream and vanilla extract for about 20 seconds until just blended. Fold in the melted chocolate using a rubber spatula until the batter is thick and uniform.
  4. Assemble Cheesecake: Pour half the cheesecake batter over the cooled crust in the pan. Spread fresh raspberries evenly in a single layer over this. Pour the remaining batter on top to cover the raspberries completely. Place the springform pan inside a larger roasting pan or baking pan. Pour hot water into the outer pan until it reaches 1 inch up the sides of the springform pan, creating a water bath for even baking.
  5. Bake Cheesecake: Bake at 325 degrees Fahrenheit for 1 hour and 10 minutes or until the center is set but slightly jiggly. Remove from the water bath and wire rack. Carefully unwrap the foil and immediately run a knife around the pan’s edges to prevent cracking. Cool the cheesecake completely in the pan before refrigerating.
  6. Chill: Cover and refrigerate the cheesecake for at least 6 hours, allowing it to firm up fully for clean slicing and the best texture.
  7. Prepare Ganache: Place chopped semi-sweet chocolate in a medium bowl. Heat heavy cream in a small saucepan over medium heat until it reaches a rolling boil, then remove immediately. Pour the hot cream over the chopped chocolate and let sit for 1 minute. Whisk gently until smooth and glossy. Stir in the cubed butter until completely melted and combined. Set aside at room temperature until needed.
  8. Finish Cheesecake: Once chilled, pour the prepared chocolate ganache evenly over the cheesecake. Allow the ganache to set for about 1 hour at room temperature before serving.
  9. Serve and Garnish: Slice the cheesecake with a thin, sharp knife, wiping the knife clean between cuts. Garnish each slice with a drizzle of chocolate sauce, a few fresh raspberries, and a light dusting of cocoa powder. For whole cheesecake presentation, drizzle chocolate sauce on top, scatter raspberries, and dust with cocoa powder.
  10. Storage: Store leftover cheesecake loosely covered in the refrigerator for up to 5 days. For best texture and flavor preservation, store without additional garnish other than ganache.

Notes

  • If you don’t have a food processor, a high-powered blender or an electric stand or hand mixer can be used to achieve smooth cream cheese batter.
  • Use semi-sweet chocolate with 55% to 70% cocoa content for best flavor balance.
  • Do not skip chilling the cheesecake; serving without chilling will result in a lava cake-like, softer texture.
  • The cheesecake keeps best without toppings other than the ganache for up to 5 days refrigerated.
  • Make sure to wrap the springform pan well with foil to prevent water from leaking into the crust during the water bath baking.

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 590 kcal
  • Sugar: 35 g
  • Sodium: 280 mg
  • Fat: 45 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 190 mg

Find it online: https://creamypot.com/dark-chocolate-raspberry-cheesecake-recipe/