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Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 125 reviews
  • Author: Emily
  • 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

This decadent Dark Chocolate Raspberry Cheesecake combines a rich, velvety chocolate cheesecake with fresh raspberries and a luscious chocolate ganache topping. The Oreo crust adds a delightful crunch, while the water bath baking method ensures a smooth, creamy texture. Perfect for chocolate lovers looking to impress with a luscious dessert.

Ingredients

Scale

For the Crust:

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

For the Chocolate Raspberry Cheesecake:

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

For the Chocolate Ganache:

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

For Garnish (optional):

  • 1 cup (120 grams) fresh raspberries
  • 1 cup chocolate sauce (use your favorite store-bought variety)
  • 1/2 teaspoon cocoa powder

Instructions

  1. Prepare the crust: Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan and wrap the outside in heavy-duty aluminum foil to prevent water from leaking in during the water bath baking. In a large bowl, combine the crushed Oreo crumbs with melted butter and mix until evenly incorporated. Press this mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then remove and let cool on a rack. Reduce oven temperature to 325°F.
  2. Melt the chocolate: Fill a medium pot a third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl over the pot, ensuring it doesn’t touch the water. Lower the heat to low and add the chopped semi-sweet chocolate and espresso powder to the bowl. Stir occasionally until the chocolate is fully melted. Remove from heat but keep the bowl over the hot water to keep warm until needed.
  3. Prepare the cheesecake batter: Using a food processor, beat the cream cheese until completely smooth, about 2 minutes, scraping sides as needed. Add granulated sugar, brown sugar, and cocoa powder, and beat again until smooth. Add eggs and egg yolks one at a time, mixing gently until just combined. Slowly mix in heavy cream and vanilla extract until incorporated. Finally, fold in the melted chocolate carefully using a rubber spatula, ensuring an even mix.
  4. Assemble the cheesecake: Pour half of the cheesecake batter over the crust in the springform pan. Distribute fresh raspberries evenly over the batter in a single layer. Pour the remaining batter over the raspberries, covering them completely.
  5. Bake in a water bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Bake at 325°F for 1 hour and 10 minutes or until the edges are set and the center is slightly jiggly. Remove the pan from the water bath, carefully loosen the aluminum foil, then run a knife around the cheesecake edges to prevent cracking as it cools. Allow to cool completely in the pan, then refrigerate for at least 6 hours or overnight to set fully.
  6. Make the chocolate ganache: Place finely chopped chocolate in a medium bowl. In a small saucepan, bring heavy cream to a rolling boil over medium heat, then immediately pour over the chocolate. Let stand for 1 minute, then whisk gently until smooth and glossy. Stir in the butter cubes with a spatula until fully melted and combined. Allow ganache to cool to room temperature before using.
  7. Apply ganache and chill: Pour the ganache evenly over the chilled cheesecake. Let the ganache set at room temperature for about 1 hour before serving.
  8. Garnish and serve: Slice the cheesecake with a thin, sharp knife, wiping the blade clean between slices. Drizzle each slice with chocolate sauce, add a few fresh raspberries, and lightly dust with cocoa powder. If serving whole, drizzle chocolate sauce over the entire cheesecake, top with 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 mixer/hand mixer can be used to achieve a smooth batter.
  • Using chocolate with 55% to 70% cocoa content provides the best balance of richness and sweetness for this cheesecake.
  • Do not skip the chilling phase; chilling ensures the cheesecake sets properly and slices cleanly rather than resembling a lava cake.
  • This cheesecake keeps best without toppings (aside from ganache) and will stay fresh refrigerated for up to 5 days.

Nutrition

  • Serving Size: 1 slice (1/10th of cheesecake)
  • Calories: 620 kcal
  • Sugar: 38 g
  • Sodium: 210 mg
  • Fat: 48 g
  • Saturated Fat: 28 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 190 mg

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