Description

This decadent Dark Chocolate Raspberry Cheesecake combines a rich semi-sweet chocolate and espresso-flavored cream cheese filling with fresh raspberries layered inside. It features a crunchy Oreo cookie crust and is topped with a luscious chocolate ganache and optional fresh raspberries and cocoa powder. Perfect for chocolate lovers seeking a luxurious dessert with a fruity twist.

Ingredients

Scale

Crust:

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

Chocolate Raspberry Cheesecake:

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

Chocolate Ganache:

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

For Garnish (optional):

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

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Instructions

Prepare the Crust: Preheat your oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch springform pan and wrap the exterior completely with heavy-duty aluminum foil to protect against water during baking. In a large bowl, combine the crushed Oreo crumbs with melted butter and mix well. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove and cool while you reduce oven temperature to 325 degrees Fahrenheit.
Melt Chocolate and Espresso: Fill a medium pot one-third full with water and bring to a low simmer over medium heat. Place a heatproof bowl on top of the pot so it fits snugly without touching the water. Reduce heat to low and add the chopped semi-sweet chocolate and espresso powder to the bowl. Stir occasionally until melted and smooth, then remove from heat but keep the bowl over the hot water until needed.
Make Cheesecake Filling: Using a food processor, pulse the room temperature cream cheese until completely smooth, about 2 minutes, scraping down the sides as needed. Add granulated sugar, light brown sugar, and cocoa powder and beat until smooth. Add eggs and egg yolks one at a time, beating just until combined each time. Slowly add the heavy cream and vanilla extract, mixing for about 20 seconds until incorporated. Fold in the melted chocolate with a rubber spatula until the batter thickens and is evenly blended.
Assemble and Bake Cheesecake: Pour half of the cheesecake filling over the baked crust in the springform pan. Arrange the fresh raspberries in a single layer over the filling, then cover with the remaining batter making sure all raspberries are covered. Place the springform pan inside a larger roasting pan or baking pan. Pour enough hot water into the outer pan to come about 1 inch up the sides of the springform pan to create a water bath. Bake at 325 degrees Fahrenheit for 1 hour and 10 minutes until the center is set but slightly jiggly. Remove from oven and water bath, loosen foil carefully, and run a knife around the cheesecake edges to prevent cracking. Cool completely in the pan.
Chill Cheesecake: Refrigerate the cooled cheesecake, still in the pan, for at least 6 hours or overnight to allow it to fully set and chill before removing and slicing.
Prepare the Chocolate Ganache: Place chopped semi-sweet chocolate in a medium bowl. In a small saucepan, bring heavy cream to a rolling boil over medium heat, then immediately pour it over the chocolate pieces. Let sit for 1 minute, then whisk gently until smooth and glossy. Stir in the cubed butter until completely melted and the ganache is dark, smooth, and glossy. Allow ganache to set at room temperature for about 1 hour before using.
Finish and Garnish: Pour the ganache over the chilled cheesecake to cover it completely. Let set for about 1 hour. To serve, use a thin sharp knife, wiping clean between cuts, to slice the cheesecake. Drizzle each slice with chocolate sauce, top with fresh raspberries, and dust lightly with cocoa powder. For whole cheesecake presentation, drizzle sauce over entire cake and arrange raspberries on top with cocoa dusting. Store the cheesecake loosely covered in the refrigerator for up to 5 days.

Notes

If you don’t have a food processor, you can use a high-powered blender or an electric stand or hand mixer to achieve a smooth cream cheese mixture.
For best flavor, use semi-sweet chocolate between 55% and 70% cocoa content.
Don’t skip chilling the cheesecake; slicing it without full chill will yield a more lava cake-like texture rather than a firm slice.
This cheesecake keeps best in the refrigerator without any toppings other than the ganache and lasts up to 5 days stored loosely covered.
Wrap the springform pan thoroughly with foil to avoid water seeping into the crust during the water bath bake.

Nutrition

Serving Size: 1 slice (about 1/10th of the cheesecake)
Calories: 590 kcal
Sugar: 38 g
Sodium: 220 mg
Fat: 45 g
Saturated Fat: 27 g
Unsaturated Fat: 15 g
Trans Fat: 0.5 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 190 mg