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Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 70 reviews
  • Author: Sophie
  • Prep Time: 25 minutes
  • Chilling Time: 7 hours
  • Cook Time: 1 hour 20 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This decadent Dark Chocolate Raspberry Cheesecake combines a rich semi-sweet chocolate filling with fresh raspberries and a crisp Oreo crust. Featuring a silky chocolate ganache topping, this elegant dessert is perfect for special occasions or anytime you crave a luscious chocolate treat with a fruity twist.

Ingredients

Scale

For the Crust:

  • 36 sandwich Oreo cookies, crushed into fine crumbs (about 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°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan thoroughly in heavy-duty aluminum foil to protect it during the water bath. In a large bowl, combine the crushed Oreo cookie crumbs with the melted butter and mix until well combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove and let cool on a wire rack. Reduce oven temperature to 325°F.
  2. Melt the chocolate: Fill a medium pot with about one-third full of water and bring it to a low simmer over medium heat. Place a heatproof bowl on top, making sure it doesn’t touch the water. Reduce heat to low and add the coarsely chopped semi-sweet chocolate and espresso powder to the bowl. Stir occasionally with a silicone spatula until fully melted. Remove from heat but keep the bowl over the hot water for warmth.
  3. Make the cheesecake batter: In a food processor bowl, pulse the cream cheese until smooth, scraping the sides as needed – this will take about 2 minutes. Add granulated sugar, brown sugar, and Dutch-process cocoa powder and mix until smooth. Incorporate eggs and egg yolks one at a time, mixing until just combined after each addition. Slowly pour in the heavy cream and vanilla extract, mixing about 20 seconds until just combined. Finally, fold in the melted chocolate using a rubber spatula; the batter will become very thick. Stir the filling several times by hand to ensure even blending.
  4. Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Arrange fresh raspberries in a single layer on top of the filling. Carefully pour the remaining batter over the raspberries, making sure they're fully covered.
  5. Bake in water bath: Place the springform pan inside a larger roasting or baking pan. Pour enough hot water into the larger pan to reach 1 inch up the sides of the springform pan, creating a water bath. Bake the cheesecake in the oven at 325°F for 1 hour and 10 minutes, or until the center is set but still slightly jiggles. Remove from oven and carefully run a thin knife around the edges to prevent cracking. Let cool completely on a wire rack, then refrigerate for at least 6 hours to chill thoroughly.
  6. Prepare the chocolate ganache: Place finely chopped semi-sweet chocolate in a medium bowl. Heat heavy cream in a small saucepan over medium heat until it comes to a rolling boil, then immediately pour the hot cream over the chocolate. Let sit for 1 minute, then whisk gently until smooth and glossy. Stir in cubes of butter until fully melted and combined. Allow ganache to cool to room temperature and thicken slightly before using.
  7. Apply ganache and chill: Pour the ganache evenly over the chilled cheesecake. Let it set at room temperature for about 1 hour until firm.
  8. Garnish and serve: When ready to serve, use a thin, sharp knife (wiping it clean between slices) to cut the cheesecake. Drizzle each slice with chocolate sauce, top with fresh raspberries, and lightly dust with cocoa powder. For a whole cheesecake presentation, drizzle chocolate sauce over the entire cheesecake, then scatter raspberries and dust with cocoa powder. Store leftovers loosely covered in the refrigerator for up to 5 days.

Notes

  • If you don't have a food processor, a high-powered blender or an electric stand or hand mixer can be used to blend the cream cheese smoothly.
  • Use semi-sweet chocolate with a cocoa content between 55% and 70% for best flavor balance.
  • Don’t skip chilling the cheesecake; slicing it too soon will result in a lava-like texture rather than a firm cheesecake.
  • The cheesecake keeps best refrigerated without toppings other than the ganache for up to 5 days.
  • Be sure to wrap the springform pan tightly in foil to prevent water from leaking in during the water bath baking.

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of cheesecake)
  • Calories: 580 kcal
  • Sugar: 45 g
  • Sodium: 210 mg
  • Fat: 42 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 42 g
  • Fiber: 4 g
  • Protein: 7 g
  • Cholesterol: 145 mg

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