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Dark Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Lucy
  • Prep Time: 25 minutes
  • Refrigeration 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 decadent Dark Chocolate Raspberry Cheesecake features a rich Oreo cookie crust, a silky chocolate-infused cream cheese filling studded with fresh raspberries, and a glossy chocolate ganache topping. Perfectly baked in a water bath for a smooth texture, this elegant dessert is finished with fresh raspberries and chocolate sauce for a stunning presentation. Ideal for special occasions or a luxurious treat.

Ingredients

Scale

For the Crust:

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

For the Chocolate Raspberry Cheesecake:

  • 2 cups semi-sweet chocolate, coarsely chopped (340 grams)
  • 2 teaspoons espresso powder
  • 1 and 1/2 pounds full-fat cream cheese, at room temperature (680 grams)
  • 1 cup granulated sugar (198 grams)
  • 1/3 cup light brown sugar, packed (71 grams)
  • 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 (170 grams)
  • 2 teaspoons vanilla extract
  • 1 cup fresh raspberries (120 grams)

For the Chocolate Ganache:

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

For Garnish (optional):

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

Instructions

  1. Prepare the Crust: Preheat your oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch springform pan and wrap the outside completely with heavy-duty aluminum foil to protect it during the water bath. In a large bowl, combine the crushed Oreo crumbs and melted butter, mixing until well blended. Press this mixture firmly into the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes, then remove and allow it to cool on a rack. Reduce oven temperature to 325 degrees Fahrenheit.
  2. Melt Chocolate for Cheesecake: Fill a medium pot about one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl on top of the pot, ensuring it doesn’t touch the simmering water. Reduce heat to low and add the chopped semi-sweet chocolate and espresso powder to the bowl. Stir occasionally until fully melted. Remove from heat but leave the bowl over the hot water until needed.
  3. Make the Cheesecake Batter: In a food processor, pulse the cream cheese until completely smooth, scraping sides as needed (about 2 minutes). Add granulated sugar, brown sugar, and cocoa powder, mixing until smooth. Incorporate eggs and egg yolks one at a time, beating until just combined after each addition. Slowly mix in heavy cream and vanilla extract until just blended (about 20 seconds). Gently fold in the melted chocolate using a rubber spatula; the batter will become thick. Stir several times to ensure even blending.
  4. Assemble the Cheesecake: Pour half of the batter over the cooled crust in the springform pan. Evenly distribute the fresh raspberries over the batter. Pour the remaining batter over the raspberries, ensuring they are fully covered. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes about 1 inch up the sides of the springform pan.
  5. Bake in Water Bath: Bake the cheesecake in the preheated 325-degree oven for 1 hour and 10 minutes, until the center is set but still slightly jiggly. Remove from the water bath and place the pan on a wire rack. Carefully loosen the foil, then run a thin knife around the edges of the pan to prevent cracking. Allow to cool completely in the pan.
  6. Chill the Cheesecake: Once cooled, transfer the cheesecake to the refrigerator and chill for at least 6 hours to set completely and develop the best texture for slicing.
  7. Prepare the Chocolate Ganache: Place chopped semi-sweet chocolate in a medium bowl. In a small saucepan, heat heavy cream over medium heat until boiling, then immediately pour it over the chocolate. Let it sit for 1 minute. Whisk until smooth and glossy. Stir in cubed butter until fully melted and incorporated. Set ganache aside at room temperature until ready to use.
  8. Finish the Cheesecake with Ganache: Pour the ganache evenly over the chilled cheesecake. Let it set at room temperature for about 1 hour until firm.
  9. Garnish and Serve: Slice the cheesecake using a thin, sharp knife, wiping it clean between cuts for neat slices. Drizzle each slice with chocolate sauce, add a few fresh raspberries, and dust lightly with cocoa powder. For whole cheesecake presentation, drizzle ganache and chocolate sauce over the top, then scatter 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 or hand mixer can be used instead.
  • Use semi-sweet chocolate with 55% to 70% cocoa content for the best flavor and texture.
  • Don’t skip chilling the cheesecake for at least 6 hours; slicing too early will result in a lava-cake-like texture.
  • The cheesecake stores best in the fridge for up to 5 days without toppings except the ganache.
  • Wrapping the springform pan with foil tightly is essential to prevent water from seeping in during the water bath baking.

Nutrition

  • Serving Size: 1 slice (approximately 150 grams)
  • Calories: 520 kcal
  • Sugar: 38 g
  • Sodium: 230 mg
  • Fat: 38 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 150 mg

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