Description
This luxurious Dark Chocolate Raspberry Cheesecake combines a rich Oreo crust with a velvety chocolate cheesecake filling punctuated by fresh raspberries. Topped with a smooth chocolate ganache and garnished with extra raspberries and cocoa powder, this dessert is perfect for special occasions or indulgent treats.
Ingredients
Scale
For the Crust:
- 36 sandwich Oreo cookies, crushed into fine crumbs
- 1/2 cup unsalted butter, melted
For the Chocolate Raspberry Cheesecake:
- 2 cups semi-sweet chocolate, coarsely chopped
- 2 teaspoons espresso powder
- 1 and 1/2 pounds full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1/3 cup 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 heavy cream, at room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
For the Chocolate Ganache:
- 1 and 1/3 cups semi-sweet chocolate, finely chopped
- 1 and 1/4 cups heavy cream
- 1/4 cup unsalted butter, at room temperature, cut into cubes
For Garnish (optional):
- 1 cup fresh raspberries
- 1 cup chocolate sauce (store-bought variety)
- 1/2 teaspoon cocoa powder
Instructions
- Prepare the Crust: Preheat your oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch springform pan and wrap it thoroughly in heavy-duty aluminum foil to protect against water in the upcoming water bath. In a large bowl, mix the crushed Oreo crumbs with melted butter until combined. Press this mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove and cool on a rack. Reduce oven temperature to 325 degrees Fahrenheit.
- Melt the Chocolate: Fill a medium pot one-third full with water and bring to a low simmer over medium heat. Place a heatproof bowl over the pot without touching the water. Lower the heat and add the chopped semi-sweet chocolate and espresso powder to the bowl. Stir occasionally until fully melted. Remove from heat but keep the bowl over the pot to retain warmth.
- Mix the Cheesecake Batter: In a food processor bowl, pulse cream cheese until smooth, scraping down sides often. Add both sugars and cocoa powder, beating until smooth. Incorporate eggs and egg yolks one at a time, mixing just until combined. Slowly add heavy cream and vanilla extract, mixing briefly. Fold in the melted chocolate carefully, as batter will thicken. Use a spatula to ensure batter is evenly blended.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the crust. Arrange raspberries in a single layer on top, then cover with remaining batter, ensuring all raspberries are covered. Place the springform pan inside a larger roasting pan and add enough hot water to the roasting pan to reach one inch up the sides of the springform pan.
- Bake in Water Bath: Bake the cheesecake for 1 hour and 10 minutes until the edges are set but the center still jiggles slightly. Remove from the water bath, loosen foil carefully, and run a knife around the sides of the pan to prevent cracking. Let cool completely in the pan on a wire rack.
- Chill the Cheesecake: Transfer the cooled cheesecake to the refrigerator and chill for at least 6 hours until fully set and firm.
- Prepare Chocolate Ganache: Place chopped semi-sweet chocolate in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it reaches a rolling boil, then remove from heat. Pour hot cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy. Add butter cubes and stir until fully melted and incorporated. Set ganache aside at room temperature until needed.
- Finish and Serve: Pour the ganache evenly over the chilled cheesecake. Allow ganache to set for about 1 hour at room temperature. Slice cheesecake with a sharp thin-bladed knife, wiping knife clean between slices. Garnish each slice with chocolate sauce drizzle, fresh raspberries, and a light dusting of cocoa powder. Store leftovers loosely covered in the refrigerator up to 5 days.
Notes
- If you don't have a food processor, you can use a high-powered blender, stand mixer, or hand mixer instead.
- Use semi-sweet chocolate between 55% and 70% cocoa content for the best balance of sweetness and flavor.
- Chilling is essential; slicing without proper chilling will result in a molten texture similar to lava cake.
- For best storage, keep the cheesecake refrigerated without toppings other than ganache until ready to serve.
- Wrap the springform pan completely in foil to prevent water seepage during the water bath baking.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of cheesecake)
- Calories: 580 kcal
- Sugar: 38 g
- Sodium: 260 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 175 mg
