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Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 23 reviews
  • Author: Lina
  • 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

Decadent Dark Chocolate Raspberry Cheesecake features a luscious Oreo crust, rich chocolate espresso-infused cheesecake filling studded with fresh raspberries, and a glossy chocolate ganache topping. Perfectly baked in a water bath for creamy texture and garnished with fresh raspberries and chocolate sauce, this American dessert is an indulgent treat for special occasions.

Ingredients

Scale

Crust

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

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)

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)

Garnish (optional)

  • 1 cup fresh raspberries (120 grams)
  • 1 cup chocolate sauce (store-bought or favorite 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 and wrap the outside of the pan with heavy-duty aluminum foil to protect from water bath moisture. Combine the crushed Oreo cookie crumbs with melted butter in a large bowl and mix well. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then remove and let cool on a rack. Reduce oven temperature to 325°F.
  2. Melt Chocolate for Filling: Fill a medium pot with about one-third water and bring to a gentle simmer over medium heat. Set a heatproof bowl on top, ensuring it does not touch the water. Lower heat, then add coarsely chopped semi-sweet chocolate and espresso powder to the bowl. Stir occasionally until fully melted. Remove from heat but leave bowl over pot to keep warm until needed.
  3. Make Cheesecake Batter: Using a food processor, beat cream cheese until smooth (about 2 minutes), scraping down bowl sides as needed. Add granulated sugar, brown sugar, and cocoa powder, beating until evenly combined. Add eggs and yolks one at a time, beating just until incorporated. Slowly pour in heavy cream and vanilla extract, mixing until just combined. Fold in the melted chocolate carefully; the batter will thicken noticeably. Stir with a rubber spatula to ensure even blending.
  4. Assemble Cheesecake: Pour half the cheesecake batter over the cooled crust. Arrange fresh raspberries in a single layer evenly over the batter. Pour the remaining batter on top, covering all raspberries. Place the springform pan into a larger roasting pan or baking tray. Pour hot water into the roasting pan to create a water bath about one inch deep on the sides of the springform pan.
  5. Bake Cheesecake: Bake in preheated 325°F oven for 1 hour and 10 minutes until the center is set but slightly jiggly. Remove from oven and carefully lift out the springform pan from the water bath. Loosen the foil wrap and run a thin knife around the edges to prevent cracking. Cool completely at room temperature, then refrigerate for at least 6 hours to fully set before slicing.
  6. Prepare Chocolate Ganache: Place finely 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 immediately remove from heat. Pour cream over chocolate and let stand for 1 minute. Whisk until smooth and glossy. Add butter cubes and stir with a spatula until melted and fully incorporated. Let ganache cool to room temperature until thickened but pourable.
  7. Glaze and Garnish: Pour the chocolate ganache evenly over the chilled cheesecake. Allow ganache to set for about 1 hour at room temperature. To serve, use a sharp thin-bladed knife wiped clean between cuts to slice cheesecake. Drizzle each slice with chocolate sauce, add a few fresh raspberries, and dust lightly with cocoa powder. For a whole cheesecake presentation, drizzle sauce over the top and scatter raspberries with a dusting of cocoa powder.
  8. Storage: Store leftover cheesecake loosely covered in the refrigerator for up to 5 days, ideally without ganache and toppings to maintain best texture.

Notes

  • If you don’t have a food processor, a high-powered blender or an electric mixer (stand or hand) will work to smooth the cream cheese mixture.
  • Use semi-sweet chocolate between 55% and 70% cocoa for optimal balance of sweetness and chocolate flavor.
  • Do not skip the chilling phase; slicing warm cheesecake will result in a lava cake-like texture rather than firm slices.
  • For best storage, keep cheesecake refrigerated without toppings other than ganache to maintain freshness.
  • Be sure to wrap the springform pan tightly in foil to prevent water from seeping in during the water bath baking process.

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