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Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 120 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
  • Diet: Vegetarian

Description

This decadent Dark Chocolate Raspberry Cheesecake features a rich Oreo cookie crust, a luscious chocolate-infused cream cheese filling studded with fresh raspberries, and a smooth chocolate ganache topping. Baked in a water bath for a creamy, silky texture, it’s a perfect dessert for any chocolate lover looking to impress.

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 oven to 350°F and grease a 9-inch springform pan. Wrap the outside of the pan thoroughly with heavy-duty aluminum foil to prevent water from seeping in during the water bath. In a large bowl, mix crushed Oreo crumbs with melted butter until well combined. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove and let cool on a rack. Reduce oven temperature to 325°F.
  2. Melt Chocolate: Fill a medium pot with one-third water and bring to a low simmer over medium heat. Place a heatproof bowl on top, ensuring it does not touch the water. Reduce heat to low and add chopped semi-sweet chocolate with espresso powder to the bowl. Stir occasionally until melted and smooth. Remove from heat but keep bowl over simmering water until ready.
  3. Make Cheesecake Filling: Using a food processor, pulse cream cheese until smooth, scraping down the bowl as needed. Add granulated sugar, brown sugar, and cocoa powder; blend until smooth. Beat in eggs and egg yolks one at a time, mixing just until combined. Slowly add heavy cream and vanilla, mixing briefly. Fold in the melted chocolate with a rubber spatula; the batter will become thick. Stir thoroughly for even consistency.
  4. Assemble Cheesecake: Pour half of the cheesecake batter over the crust in the springform pan. Evenly distribute fresh raspberries over the batter, then pour the remaining batter on top to cover the raspberries completely.
  5. Prepare Water Bath and Bake: Place the springform pan inside a larger roasting or baking pan. Pour hot water into the larger pan until it reaches about 1 inch up the sides of the springform pan. Carefully place in the oven and bake for 1 hour and 10 minutes until the center is set but slightly jiggly. Remove from oven and water bath, loosen foil, and run a knife around the edges to prevent cracking.
  6. Cool and Chill: Let the cheesecake cool completely in the pan on a wire rack. Then refrigerate for at least 6 hours or overnight before removing the springform pan and slicing.
  7. Make Chocolate Ganache: Place chopped semi-sweet chocolate in a medium bowl. In a small saucepan, heat heavy cream to a rolling boil over medium heat, then immediately pour over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy. Stir in the cubed butter until fully melted and combined. Allow ganache to stand at room temperature until thickened but pourable.
  8. Finish Cheesecake: Pour the ganache evenly over the chilled cheesecake. Let ganache set at room temperature for about 1 hour.
  9. Garnish and Serve: Use a thin, sharp knife wiped between slices to cut the cheesecake. Top each slice with a drizzle of chocolate sauce, fresh raspberries, and a light dusting of cocoa powder. Optionally, drizzle chocolate sauce over the whole cake and decorate with raspberries and cocoa powder if serving whole. Store refrigerated, loosely covered, for up to 5 days.

Notes

  • If you don’t have a food processor, a high-powered blender or electric stand/hand mixer can be used instead.
  • Use semi-sweet chocolate with 55% to 70% cocoa content for best flavor balance.
  • Do not skip chilling the cheesecake; it will be too soft to slice properly without adequate chilling.
  • For best storage, keep the cheesecake without toppings (except ganache) to maintain freshness up to 5 days in the refrigerator.

Nutrition

  • Serving Size: 1 slice (approximately 1/10th of cake)
  • Calories: 620
  • Sugar: 38g
  • Sodium: 210mg
  • Fat: 48g
  • Saturated Fat: 29g
  • Unsaturated Fat: 15g
  • Trans Fat: 0.5g
  • Carbohydrates: 41g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 180mg

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