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Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 22 reviews
  • Author: Dina
  • 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

Description

This rich and indulgent Dark Chocolate Raspberry Cheesecake combines a crunchy Oreo cookie crust with a silky chocolate and raspberry-infused cream cheese filling, topped with a luscious chocolate ganache and fresh raspberries. Perfect for special occasions or any time you want a decadent dessert that impresses.

Ingredients

Scale

For the Crust:

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

For the Chocolate Raspberry Cheesecake:

  • 2 cups semi-sweet chocolate (340 grams), coarsely chopped
  • 2 teaspoons espresso powder
  • 1 1/2 pounds full-fat cream cheese (680 grams), at room temperature
  • 1 cup granulated sugar (198 grams)
  • 1/3 cup light brown sugar (71 grams), packed
  • 2 1/2 tablespoons Dutch-process cocoa powder
  • 4 large eggs plus 2 egg yolks, at room temperature
  • 3/4 cup heavy cream (170 grams), at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup fresh raspberries (120 grams)

For the Chocolate Ganache:

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

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 a 9-inch springform pan on the bottom and sides, then wrap it completely in heavy-duty aluminum foil to prevent water from leaking during the water bath baking. In a large bowl, combine the crushed Oreo cookie crumbs and melted butter until well mixed. Press this mixture evenly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then remove and let cool on a rack. Reduce oven temperature to 325 degrees Fahrenheit.
  2. Melt Chocolate for Filling: Fill a medium pot with about one-third water and bring it to a low simmer over medium heat. Place a heatproof bowl on top of the pot, ensuring it does not touch the water. Lower the heat and add the chopped semi-sweet chocolate and espresso powder to the bowl. Stir occasionally until melted completely, then remove the pot from heat keeping the bowl over the warm water.
  3. Make Cheesecake Filling: In a food processor bowl, pulse the room temperature cream cheese until smooth, scraping sides as needed, about 2 minutes. Add granulated sugar, light brown sugar, and Dutch-process cocoa powder; beat until smooth. Add eggs and yolks one at a time, mixing until just combined. Gradually stir in heavy cream and vanilla extract for about 20 seconds. Fold in the melted chocolate carefully with a rubber spatula until thick and uniform.
  4. Assemble Cheesecake: Pour half of the chocolate filling over the cooled crust. Arrange fresh raspberries in a single layer over the filling, then pour the remaining batter on top, covering the raspberries completely.
  5. Bake in Water Bath: Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan to come 1 inch up the sides of the springform pan. Bake at 325 degrees Fahrenheit for 1 hour and 10 minutes until the cheesecake center is set but slightly jiggly. Remove from oven and water bath, loosen foil carefully, and run a knife around the edges to prevent cracking. Cool completely in the pan.
  6. Chill Cheesecake: Transfer the cooled cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, to allow the filling to set firmly.
  7. Prepare Chocolate Ganache: Place finely chopped chocolate in a medium bowl. Heat heavy cream in a saucepan over medium heat until it reaches a rolling boil, then remove immediately. Pour hot cream over the chocolate and let sit for 1 minute, then whisk until smooth and glossy. Stir in cubes of unsalted butter until fully melted and combined. Let ganache sit at room temperature until slightly thickened but pourable.
  8. Top Cheesecake: Pour the ganache over the chilled cheesecake and spread evenly. Let set for about 1 hour at room temperature until ganache firms up.
  9. Garnish and Serve: When ready to serve, slice cheesecake using a thin, sharp knife wiping clean between cuts. Garnish each slice with a drizzle of chocolate sauce, fresh raspberries, and a light dusting of cocoa powder. For whole cheesecake presentation, drizzle chocolate sauce over top, scatter raspberries, and dust with cocoa powder.
  10. Storage: Store leftover cheesecake loosely covered in the refrigerator for up to 5 days. Ganache and raspberries on top help maintain freshness longer.

Notes

  • If you don’t have a food processor, use a high-powered blender or an electric stand or hand mixer to achieve a smooth cream cheese texture.
  • Use semi-sweet chocolate with cocoa content between 55% and 70% for the best flavor balance.
  • Do not skip chilling the cheesecake; slicing it too early will cause texture issues like a lava cake consistency.
  • The cheesecake keeps best without any toppings except the ganache; add fresh raspberries and sauce just before serving.
  • Wrapping the springform pan tightly with foil is essential to prevent water leaking into the cheesecake during the water bath bake.

Nutrition

  • Serving Size: 1 slice
  • Calories: 600 kcal
  • Sugar: 38 g
  • Sodium: 210 mg
  • Fat: 45 g
  • Saturated Fat: 27 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 180 mg

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