Dark Chocolate Raspberry Cheesecake Recipe
Indulge in the rich, decadent flavors of this Dark Chocolate Raspberry Cheesecake. A velvety chocolate cheesecake filling studded with fresh raspberries, all nestled on a crunchy Oreo cookie crust and topped with a luscious chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours (including chilling)
- Yield: 1 9-inch cheesecake (about 12 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
To Garnish & Serve:
- 1 cup chocolate sauce (use your favorite store-bought variety)
- 1/2 teaspoon cocoa powder
Instructions
- For the Crust: Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy-duty aluminum foil. Combine cookie crumbs and melted butter, press into pan and bake for 10 minutes. Set aside.
- For the Chocolate Raspberry Cheesecake: Melt chocolate and espresso powder, beat cream cheese, sugars, cocoa powder, and eggs. Add cream and vanilla, then fold in melted chocolate. Pour half of the batter over crust, add raspberries, then top with remaining batter. Bake in a water bath for 1 hour and 10 minutes.
- For the Chocolate Ganache: Melt chocolate with hot cream, add butter, and stir until smooth. Pour over cooled cheesecake and set aside.
- To Garnish & Serve: Slice cheesecake, top each slice with chocolate sauce, raspberries, and cocoa powder. Store chilled.
Notes
- Ensure all ingredients are at room temperature for smooth blending.
- Use high-quality chocolate for the best flavor.
- Allow the cheesecake to chill thoroughly for optimal texture.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 32g
- Sodium: 290mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 135mg
Keywords: Dark Chocolate Raspberry Cheesecake, Chocolate Raspberry Cheesecake, Cheesecake Recipe
