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Dark Chocolate Raspberry Cheesecake Recipe

Dark Chocolate Raspberry Cheesecake Recipe
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★★★★★

4.8 from 26 reviews

Indulge in this rich and decadent Dark Chocolate Raspberry Cheesecake featuring a crunchy Oreo crust, creamy chocolate-infused cheesecake filling studded with fresh raspberries, and a glossy dark chocolate ganache topping. Perfectly balanced between the tartness of the berries and deep chocolate flavor, this dessert is ideal for special occasions or any time you crave a luxurious treat.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 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

Chocolate Ganache

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

Garnish

  • 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 the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan and wrap the outside of the pan completely with heavy-duty aluminum foil to prevent water from seeping in during the water bath baking. In a large bowl, combine crushed Oreo cookie crumbs with melted butter. Press the mixture evenly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool. Reduce oven temperature to 325°F (163°C).
  2. Melt Chocolate: Fill a medium pot with one-third water and bring it to a low simmer. Place a heatproof bowl on top of the pot, ensuring it doesn’t touch the simmering water. Add the chopped semi-sweet chocolate and espresso powder to the bowl, stirring occasionally until the chocolate melts completely. Remove from heat and set aside.
  3. Make Cheesecake Batter: In a food processor, pulse the cream cheese until smooth, about 2 minutes, scraping down the sides as needed. Add granulated sugar, brown sugar, and cocoa powder; beat until smooth and creamy. Add eggs and yolks one at a time, beating until just combined each time. Slowly add heavy cream and vanilla extract, mixing until just combined, about 20 seconds. Finally, fold in the melted chocolate using a spatula until the mixture becomes thick and even.
  4. Assemble Cheesecake: Pour half of the cheesecake batter over the partially baked crust. Evenly scatter 1 cup of fresh raspberries in a single layer over the batter. Pour the remaining batter on top, ensuring raspberries are fully covered. Place the springform pan inside a larger roasting pan or baking pan. Pour hot water into the roasting pan until it reaches 1 inch up the sides of the springform pan, creating a water bath.
  5. Bake the Cheesecake: Bake at 325°F (163°C) in the water bath for 1 hour and 10 minutes or until the center is set but still slightly jiggly. Remove the pan from the water bath and place on a wire rack. Carefully unwrap the foil and run a knife around the perimeter of the pan to prevent cracks. Let cool completely in the pan, then refrigerate for at least 6 hours or overnight before removing the springform sides.
  6. Prepare Chocolate Ganache: Place chopped chocolate in a medium bowl. Bring heavy cream to a rolling boil in a small saucepan and immediately pour over the chocolate. Let sit for 1 minute, then whisk gently until smooth and glossy. Add cubed butter and stir until fully incorporated and the ganache is dark and shiny. Allow ganache to cool to room temperature before use.
  7. Finish and Serve: Pour the ganache evenly over the chilled cheesecake and let set for about 1 hour at room temperature. Just before serving, slice the cheesecake using a thin-bladed sharp knife, wiping the blade clean between each cut. Drizzle each slice with chocolate sauce, add a few fresh raspberries on top, and dust lightly with cocoa powder. If serving whole, drizzle extra chocolate sauce on top, garnish with raspberries, and dust with cocoa powder. Store leftovers loosely covered in the refrigerator for up to 5 days.

Notes

  • Make sure all ingredients such as cream cheese, eggs, and heavy cream are at room temperature to ensure a smooth batter.
  • Wrapping the springform pan with foil is crucial to prevent water from leaking into the cheesecake during the water bath baking.
  • Use a sharp, thin knife warmed in hot water and wiped dry between cuts to create clean cheesecake slices.
  • You can substitute semi-sweet chocolate with dark chocolate if you prefer a more intense chocolate flavor.
  • Allow the cheesecake to chill thoroughly to help it set properly and enhance flavors.
  • For best texture, avoid overmixing once eggs are added to maintain a creamy consistency.

Nutrition

Keywords: dark chocolate cheesecake, raspberry cheesecake, chocolate raspberry dessert, Oreo crust cheesecake, chocolate ganache, creamy cheesecake recipe

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