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Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 12 reviews
  • Author: Jessica
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Dark Chocolate Raspberry Cheesecake is a rich and decadent dessert with a perfectly balanced sweetness and luscious pockets of fresh raspberries swirled throughout. Featuring a chocolatey Oreo crust, creamy chocolate-infused cheesecake filling, and a glossy chocolate ganache topping, it promises indulgence in every bite. Perfect for special occasions or a luxurious treat, this dessert requires some patience due to its baking in a water bath and chilling time, but the results are well worth the effort.

Ingredients

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 (340 grams) semi-sweet chocolate, coarsely chopped
  • 2 teaspoons espresso powder
  • 1 and 1/2 pounds (680 grams) full-fat cream cheese, at room temperature
  • 1 cup (198 grams) 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 (170 grams) heavy cream, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (120 grams) fresh raspberries

For the Chocolate Ganache:

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

For Garnish (optional):

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

Instructions

  1. Prepare the crust: Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the pan completely with heavy-duty aluminum foil to protect it during water bath baking. In a large bowl, mix the crushed Oreo crumbs with melted butter until well combined. Press this mixture firmly into the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes, then remove from oven and cool on a rack. Lower oven temperature to 325°F (163°C).
  2. Melt the chocolate: Fill a medium pot with one-third water and bring to a low simmer over medium heat. Place a heatproof bowl snugly on top of the pot without touching the water. Reduce heat to low, add chopped semi-sweet chocolate and espresso powder into the bowl, and stir occasionally until fully melted. Remove from heat but keep the bowl above the warm water to stay melted.
  3. Prepare cheesecake batter: In a food processor bowl, 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 egg yolks one at a time, mixing just until combined after each addition. Slowly mix in heavy cream and vanilla extract until just combined (about 20 seconds). Fold in the melted chocolate carefully; the batter will thicken substantially. Stir the batter a few more times with a rubber spatula to ensure it’s evenly blended.
  4. Assemble cheesecake: Pour half the batter over the partially baked crust in the springform pan. Arrange fresh raspberries in a single layer evenly across the batter. Pour the remaining cheesecake batter over the raspberries, covering them completely. Place the springform pan inside a larger roasting pan or baking dish. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan to create a water bath.
  5. Bake the cheesecake: Bake at 325°F (163°C) for 1 hour and 10 minutes, or until the center is just set but still slightly jiggly. Remove the pan from the water bath and place on a wire rack to cool. Carefully remove 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 or overnight.
  6. Prepare the ganache: Place chopped chocolate in a medium bowl. In a small saucepan, heat heavy cream over medium heat until it reaches a rolling boil, then immediately remove from heat. Pour the hot cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy. Add butter cubes and stir with a spatula until butter is fully melted and incorporated. Leave ganache at room temperature until it thickens slightly but is pourable.
  7. Finish the cheesecake: Pour the ganache evenly over the chilled cheesecake. Let ganache set at room temperature for about 1 hour.
  8. Garnish and serve: Before serving, slice cheesecake with a thin, sharp knife wiped clean between cuts. Drizzle each slice with chocolate sauce, top with fresh raspberries, and lightly dust with cocoa powder. For whole cheesecake presentation, drizzle chocolate sauce over the top, add raspberries, and dust with cocoa powder. Store leftovers loosely covered in the refrigerator for up to 5 days.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for a smooth, lump-free batter.
  • Wrapping the springform pan in foil prevents water from leaking in during the water bath baking, crucial for creamy texture.
  • The water bath helps prevent cracking by providing gentle, even heat.
  • Chilling cheesecake for at least 6 hours or overnight allows proper setting and enhances flavor.
  • If fresh raspberries are not available, frozen raspberries can be used but gently thaw and drain excess liquid before layering.
  • Ganache can be made a day ahead and refrigerated; gently warm to pourable consistency before using.
  • To cleanly slice cheesecake, warm the knife blade in hot water and dry it before each cut.

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