Chocolate Raspberry Cheesecake

Chocolate Raspberry Cheesecake

Introduction:

Chocolate Raspberry Cheesecake is a decadent dessert that perfectly combines the rich flavors of dark chocolate with the fresh, tart taste of raspberries.

This dessert is ideal for special occasions or when you want to treat yourself and your loved ones to something truly indulgent.

The creamy cheesecake layer is nestled on a chocolate cookie crust, with pockets of fresh raspberries providing a burst of flavor in every bite.

Topped with a luscious chocolate ganache and garnished with fresh raspberries, this cheesecake is as beautiful as it is delicious.

Ingredients:

For the Crust:

1 package (36) Oreo cookies, finely crushed

1/2 cup (113 grams) unsalted butter, melted

For the 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

For the 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 homemade)

1/2 teaspoon cocoa powder

Instructions:

1. Prepare the Crust:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy-duty aluminum foil to prepare for a wter bath.

Make the Crust: In a large bowl, combine the crushed Oreo cookie crumbs and melted butter. Mix well to ensure the crumbs are evenly coated.

Press and Bake: Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake in the preheated oven for 10 minutes, then remove and set aside to cool slightly.

2. Prepare the Cheesecake Filling:

Melt the Chocolate: Fill a medium pot one-third full with water and bring to a low simmer. Place a heatproof bowl on top, ensuring it fits snugly without touching the water. Add the chopped chocolate and espresso powder to the bowl and melt, stirring occasionally until smooth. Remove from heat and set aside.

Mix the Cream Cheese: In the bowl of a food processor, pulse the cream cheese until completely smooth. Add the granulated sugar, brown sugar, and cocoa powder, and continue to mix until smooth and well combined.

Incorporate the Eggs and Cream: Add the eggs and egg yolks one at a time, mixing just until combined. Slowly add in the heavy cream and vanilla extract, mixing until smooth. Finally, fold in the melted chocolate until the batter is thick and well combined.

Add the Raspberries: Pour half of the cheesecake filling over the pre-baked crust. Sprinkle the raspberries evenly over the filling, then pour the remaining cheesecake batter over the raspberries, smoothing the top.

3. Bake the Cheesecake:

Prepare the Water Bath: Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the springform pan.

Bake: Bake the cheesecake 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 it on a wire rack. Run a knife around the edges to prevent cracking, and allow it to cool completely.

Chill: Once cooled, refrigerate the cheesecake for at least 6 hours, preferably overnight.

4. Make the Chocolate Ganache:

Heat the Cream: In a small saucepan, bring the heavy cream to a rolling boil. Remove from heat and pour over the chopped chocolate in a medium bowl. Let sit for 1 minute.

Stir the Ganache: Stir the cream and chocolate mixture until smooth and glossy. Add the butter and continue to stir until fully incorporated.

Top the Cheesecake: Once the cheesecake is fully chilled, pour the ganache over the top, spreading it evenly. Allow the ganache to set at room temperature for about 1 hour.

5. Garnish and Serve:

Decorate: Before serving, garnish the cheesecake with fresh raspberries and a dusting of cocoa powder. You can also drizzle with additional chocolate sauce for extra decadence.

Slice and Enjoy: To serve, slice the cheesecake with a sharp knife, wiping the blade clean between cuts. Enjoy the rich, creamy flavors with a burst of raspberry freshness in every bite.

Conclusion:

Chocolate Raspberry Cheesecake is a show-stopping dessert that perfectly balances the richness of chocolate with the tartness of raspberries.

The smooth and creamy cheesecake layer, paired with a crisp chocolate cookie crust and a luscious ganache topping, makes this dessert a truly indulgent treat.

Whether you’re making it for a special occasion or just because, this cheesecake is sure to impress anyone who tastes it.

The combination of flavors and textures makes it a dessert worth savoring, and the vibrant raspberries add a beautiful contrast to the deep chocolate flavors.

Enjoy this cheesecake chilled, and don’t be surprised if it quickly becomes a favorite in your dessert repertoire!