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Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 54 reviews
  • Author: Claire
  • 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 Dark Chocolate Raspberry Cheesecake features a rich and creamy chocolate cheesecake layered with fresh raspberries on a crisp Oreo cookie crust. Topped with a silky chocolate ganache and fresh berries, this decadent dessert is perfect for special occasions or chocolate lovers seeking a luscious treat.

Ingredients

Scale

For the Crust:

  • 36 sandwich 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 with heavy-duty aluminum foil to prevent water from leaking in during the water bath baking. In a large bowl, combine the crushed Oreo cookie crumbs with the melted butter and mix well. Press this mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove and set aside to cool. Lower the oven temperature to 325 degrees Fahrenheit.
  2. Melt Chocolate and Prepare Filling: Heat a pot with about one-third full of water and bring to a low simmer. Place a heatproof bowl on top of the pot, making sure it doesn’t touch the water. Add the chopped semi-sweet chocolate and espresso powder to the bowl and stir occasionally until fully melted. Remove from heat and set aside. In a food processor, beat cream cheese until smooth, then add granulated sugar, brown sugar, and cocoa powder, beating until smooth. Add eggs and yolks one at a time, mixing until just combined. Slowly add heavy cream and vanilla extract and mix until just combined. Fold in the melted chocolate thoroughly; the batter will become thick. Remove from processor and fold again with a spatula to ensure even mixing.
  3. Assemble Cheesecake: Pour half of the cheesecake batter over the crust. Arrange fresh raspberries evenly over the batter layer. Pour the remaining batter on top, covering all raspberries. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the side of the springform pan to create a water bath. Bake for 1 hour and 10 minutes until the center is set but slightly jiggly. Remove cheesecake from water bath and cool on a wire rack. Loosen the foil carefully and run a knife around the pan’s edges to prevent cracking. Allow to cool completely, then refrigerate for at least 6 hours or overnight.
  4. Prepare Chocolate Ganache: Place finely chopped semi-sweet chocolate in a bowl. Bring heavy cream to a rolling boil in a small saucepan, then pour it over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy. Stir in the cubed butter until fully melted and combined. Set ganache aside at room temperature until ready to use.
  5. Finish and Serve: Pour the ganache evenly over the chilled cheesecake and let it set for about 1 hour at room temperature. Before serving, slice the cheesecake with a thin sharp knife, cleaning the blade between slices. Garnish each slice with a drizzle of chocolate sauce, a few fresh raspberries, and a dusting of cocoa powder. Store leftover cheesecake loosely covered in the refrigerator for up to 5 days.

Notes

  • If you don't have a food processor, a high-powered blender, stand mixer, or hand mixer will work as alternatives.
  • For best flavor, use chocolate with cocoa content between 55% and 70%.
  • Do not skip chilling the cheesecake; slicing it without chilling will result in a lava cake-like texture.
  • For longest freshness, store cheesecake without toppings (other than ganache) and add garnishes before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 540 kcal
  • Sugar: 34 g
  • Sodium: 230 mg
  • Fat: 40 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 190 mg

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