Dark Chocolate Raspberry Cheesecake Recipe

Ingredients

For the Crust

• 36 sandwich cookies (1 full-size package Oreo cookies), crushed into fine crumbs
• 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 and 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 and 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 and 1/3 cups (226 grams) semi-sweet chocolate, finely chopped
• 1 and 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)
• 1/2 teaspoon cocoa powder

Instructions

1. Preheat 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 for the water bath. In a large bowl, combine crushed Oreo crumbs and melted butter, mixing well. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes. Remove and cool on a rack. Lower oven temperature to 325 degrees Fahrenheit.
2. Fill a medium pot one-third full with water and bring to a low simmer over medium heat. Place a heatproof bowl over the pot without touching the water. Reduce heat to low and add chopped chocolate and espresso powder to the bowl, stirring until melted. Remove from heat and keep the bowl over the warm water until needed.
3. In a food processor bowl, pulse cream cheese until smooth, scraping sides as needed, about 2 minutes. Add granulated sugar, brown sugar, and cocoa powder and beat until smooth. Add eggs and yolks one at a time, mixing until just combined. Slowly add heavy cream and vanilla extract, mixing briefly. Fold in melted chocolate with a rubber spatula until evenly blended and thickened.
4. Pour half the cheesecake filling over the crust. Arrange fresh raspberries in a single layer over the filling. Pour remaining filling over raspberries, ensuring they are fully covered.
5. Place the springform pan inside a roasting pan. Pour hot water into the roasting pan to come 1 inch up the sides of the springform pan. Bake in preheated oven for 1 hour and 10 minutes, or until the center is set but slightly jiggly. Remove cheesecake from water bath and place on a wire rack. Loosen foil and run a knife around the edge of the pan to prevent cracking. Cool completely in pan, then chill in refrigerator for at least 6 hours.
6. Place chopped chocolate in a medium bowl. In a small saucepan, bring heavy cream to a rolling boil, then immediately pour over chocolate. Let sit for 1 minute. Whisk until smooth and glossy. Add butter cubes and stir until fully melted and incorporated. Let ganache rest at room temperature until ready to use.
7. Pour ganache over chilled cheesecake and set aside at room temperature for about 1 hour to set.
8. Slice cheesecake with a thin sharp knife, cleaning the blade between cuts. Drizzle slices with chocolate sauce, top with fresh raspberries, and dust lightly with cocoa powder. For whole cheesecake presentation, drizzle ganache and chocolate sauce, then top with raspberries and cocoa powder. Store covered loosely in refrigerator for up to 5 days.

Notes

• If you don’t have a food processor, use a high-powered blender, stand mixer, or hand mixer to achieve smooth cream cheese texture.
• Use semi-sweet chocolate with cocoa content between 55% and 70% for best flavor balance.
• Do not skip chilling phase; slicing before chilling results in a molten lava-like consistency.
• Best stored without additional toppings besides the ganache to preserve freshness up to 5 days.