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Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 75 reviews
  • Author: Hannah
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Dark Chocolate Raspberry Cheesecake combines a rich Oreo cookie crust with a smooth, luscious chocolate and raspberry cheesecake filling, topped with a glossy chocolate ganache and fresh raspberries. Perfect for special occasions or a luxurious dessert treat, this cheesecake is baked in a water bath to achieve a creamy, velvety texture without cracks.

Ingredients

Scale

For the Crust:

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

For the Chocolate Raspberry Cheesecake:

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

For the Chocolate Ganache:

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

For Garnish (optional):

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

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan, then wrap the outside of the pan thoroughly with heavy-duty aluminum foil to protect it during the water bath. In a large bowl, combine crushed Oreo crumbs and melted butter. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool. Lower the oven temperature to 325°F (163°C).
  2. Melt Chocolate for Filling: Fill a medium pot with about one-third water and bring to a low simmer over medium heat. Place a heatproof bowl over the pot, ensuring it doesn’t touch the water. Reduce heat to low and add chopped semi-sweet chocolate and espresso powder to the bowl. Stir occasionally until fully melted. Remove from heat, leaving the bowl over the warm water.
  3. Make the Cheesecake Batter: In a food processor, pulse cream cheese until smooth (about 2 minutes), scraping down sides as needed. Add granulated sugar, brown sugar, and cocoa powder; beat until smooth. Add eggs and yolks one at a time, mixing until just combined. Slowly add heavy cream and vanilla, mixing for about 20 seconds. Fold in the melted chocolate with a spatula until blended; batter will thicken significantly.
  4. Assemble the Cheesecake: Pour half the batter over the baked crust. Arrange fresh raspberries in a single layer on top. Pour remaining batter over the raspberries, fully covering them. Place springform pan inside a roasting or large baking pan. Pour hot water into the baking pan to reach 1 inch up the sides of the springform pan, creating a water bath.
  5. Bake the Cheesecake: Bake in the preheated 325°F oven for 1 hour and 10 minutes, until the center is set yet slightly jiggly. Carefully remove the springform pan from the water bath and place on a wire rack. Loosen the foil, and immediately run a knife around the edges to prevent cracking. Allow to cool completely in the pan, then refrigerate for at least 6 hours (preferably overnight) before removing from pan and slicing.
  6. Prepare the Chocolate 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 from heat. Pour cream over the chocolate and let sit for 1 minute. Whisk gently until smooth and glossy. Stir in butter cubes until fully melted and incorporated. Let ganache sit at room temperature until set but still pourable.
  7. Finish and Serve: Pour the ganache evenly over the chilled cheesecake and let it set at room temperature for about 1 hour. To serve, slice cheesecake with a sharp, thin-bladed knife, cleaning the blade between cuts. Garnish each slice with a drizzle of chocolate sauce, fresh raspberries, and a light dusting of cocoa powder. Store leftovers loosely covered in the refrigerator for up to 5 days.

Notes

  • If you don’t have a food processor, you can use a high-powered blender or an electric stand or hand mixer to smooth the cream cheese and mix the batter.
  • Use semi-sweet chocolate with 55% to 70% cocoa content for the best flavor balance.
  • Do not skip the chilling time; slicing the cheesecake without chilling will result in a lava cake-like texture rather than a firm cheesecake.
  • The cheesecake stores best in the fridge without toppings other than ganache, lasting up to 5 days.

Nutrition

  • Serving Size: 1 slice (1/10th of cheesecake)
  • Calories: 540 kcal
  • Sugar: 36 g
  • Sodium: 140 mg
  • Fat: 38 g
  • Saturated Fat: 22 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 41 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 165 mg

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