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Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 8 reviews
  • Author: Rachel
  • 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
  • Diet: Vegetarian

Description

This decadent Dark Chocolate Raspberry Cheesecake features a rich chocolate crust made from Oreo cookies and a luscious chocolate raspberry filling. The creamy cheesecake is baked in a water bath for perfect texture, then topped with a smooth chocolate ganache and fresh raspberries for an elegant dessert that combines intense chocolate flavor with the bright tang of raspberries.

Ingredients

Scale

For the Crust:

  • 36 Oreo cookies, crushed into fine crumbs
  • 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 (store-bought)
  • 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 and wrap the outside completely with heavy duty aluminum foil to protect it from the water bath later. In a large bowl, combine the crushed Oreo cookie crumbs with melted butter, mixing well. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove from oven and cool on a rack. Reduce oven temperature to 325 degrees Fahrenheit.
  2. Melt chocolate for cheesecake: Fill a medium pot one-third full with water and bring to a low simmer over medium heat. Place a heatproof bowl on top of the pot, ensuring it does not touch the water. Reduce heat to low, add chopped semi-sweet chocolate and espresso powder to the bowl, stirring occasionally until fully melted. Remove from heat and set aside.
  3. Make cheesecake batter: In a food processor, pulse the cream cheese until completely smooth, scraping down the bowl as needed for about 2 minutes. Add both sugars and Dutch-process cocoa powder, then beat until smooth. Add eggs and egg yolks one at a time, beating until just combined after each addition. Slowly add heavy cream and vanilla extract, blending for about 20 seconds until just combined. Fold in the melted chocolate carefully by hand with a spatula until evenly incorporated and the batter is thick.
  4. Assemble cheesecake: Pour half of the cheesecake filling over the baked crust in the springform pan. Evenly distribute fresh raspberries in a single layer over the filling. Pour remaining batter over the raspberries, making sure they are completely covered.
  5. Prepare water bath and bake: Place the springform pan inside a larger roasting or baking pan. Pour enough hot water into the outer pan to come 1 inch up the sides of the springform pan to create a water bath. Bake cheesecake at 325 degrees Fahrenheit for 1 hour and 10 minutes, or until the center is set but still slightly jiggly. Remove from oven and water bath, place pan on a wire rack, carefully loosen the foil, and run a sharp knife around the sides to prevent cracking.
  6. Cool and chill: Allow cheesecake to cool completely in the pan. Then refrigerate uncovered for at least 6 hours to fully set before removing from pan and slicing.
  7. Make chocolate ganache: Put chopped semi-sweet chocolate into a medium bowl. In a small saucepan over medium heat, bring heavy cream to a rolling boil, then remove from heat immediately. Pour hot cream over the chocolate and let sit for 1 minute, then whisk until smooth and glossy. Add butter cubes and stir with a spatula until fully melted and glossy. Let ganache cool at room temperature until ready to use.
  8. Top cheesecake: Pour ganache evenly over the chilled cheesecake. Let ganache set at room temperature for about 1 hour.
  9. Garnish and serve: Slice cheesecake with a thin sharp knife, wiping clean between cuts. Drizzle individual slices with chocolate sauce, top with fresh raspberries, and dust lightly with cocoa powder. Alternatively, drizzle the whole cheesecake and garnish before serving. Store loosely covered in the refrigerator 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 instead to smooth the cream cheese filling.
  • Use semi-sweet chocolate with 55% to 70% cocoa content for best flavor balance.
  • Do not skip chilling the cheesecake; slicing it too soon will result in a softer, almost lava-cake like texture.
  • For best freshness, store the cheesecake without toppings except the chocolate ganache and add garnishes just before serving.

Nutrition

  • Serving Size: 1 slice (based on 10 servings)
  • Calories: 550 kcal
  • Sugar: 45 g
  • Sodium: 230 mg
  • Fat: 38 g
  • Saturated Fat: 22 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 160 mg

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