Dark Chocolate Raspberry Cheesecake

Dark chocolate raspberry cheesecake is my go to dessert whenever I want something truly decadent but also guaranteed to please a crowd Ribbons of creamy chocolate cheesecake and fresh raspberries combined with a glossy ganache topping make every bite luxurious This is a showstopper dessert perfect for special occasions and honestly my family is always angling for an extra slice

Making this for birthdays and holidays has turned my cousins into cheesecake superfans The first time I brought it to a gathering it disappeared before I could even stash a slice for myself

Ingredients

• Unsalted butter melted: Adds rich flavor and moisture to the crust Choose high quality European style butter for best taste
• Chocolate sandwich cookies Oreo type: Crushed to make a chocolatey firm base Look for cookies with strong cocoa aroma and avoid the stale ones
• Fresh raspberries: Used in the filling and as topping for vivid berry bursts Pick plump berries with vibrant color
• Espresso powder: Deepens the chocolate flavor without making it taste like coffee Choose a finely ground powder meant for baking
• Granulated sugar: Provides the required sweetness and structure Opt for organic if available for a cleaner taste
• Semi sweet chocolate roughly chopped: Creates the base of the filling and ganache Use real chocolate with cocoa content around 60 percent for balance
• Light brown sugar packed: Moistens the filling and gives a mellow background caramel note
• Large eggs room temperature: Essential for setting the cheesecake properly Fresh eggs give the best texture
• Dutch process cocoa: Boosts chocolate depth Choose a rich dark cocoa for that bakery quality appearance
• Heavy cream room temperature: Creaminess in the filling and ganache Stick with full fat for the smoothest finish
• Vanilla extract: Rounds out the flavors Natural vanilla not imitation is best
• Egg yolks: Additional richness and silkiness Use very fresh yolks
• Full fat cream cheese soft: Makes the filling ultra creamy Buy the bricks not whipped tubs for proper structure
• Chocolate ganache ingredients: Extra chocolate heavy cream and unsalted butter for topping Use the same standards for freshness and quality as above
• Cocoa powder chocolate sauce and extra raspberries for garnish: Choose the best berries and cocoa you can find for a polished restaurant presentation

Step by Step Instructions

Prepare the Pan:

Wrap a 23 cm springform pan in several layers of foil so water will not get in then generously grease the bottom and edges Preheat oven to 175 C

Make the Crust:

Mix crushed chocolate cookies with warm melted butter in a large bowl until fully combined Press this mixture very firmly into the bottom and a bit up the sides of your pan using your fingers or a measuring cup

Bake and Cool the Crust:

Bake the crust at 175 C for 10 minutes Let it cool on a rack and turn the oven down to 165 C

Melt Chocolate and Espresso:

Heat water in a saucepan until it just barely simmers Place a bowl over it making sure the bowl does not touch the water Add chocolate and espresso powder Stir frequently until smooth and melted Keep it warm for later use

Blend Cream Cheese Base:

Place soft cream cheese in a food processor Blend until very smooth about 2 minutes Scrape down the sides Add both sugars and cocoa and blend until fully incorporated

Add Eggs and Cream:

Add eggs and yolks one at a time pulsing just until each egg is mixed in Pour in heavy cream and vanilla extract while the machine runs Blend about 20 seconds until creamy but not overmixed

Incorporate Chocolate:

Fold the melted chocolate espresso mixture into your cream cheese blend Mix gently but thoroughly until smooth and uniform

Assemble Cheesecake Layers:

Pour half of the chocolate filling onto the cooled crust Scatter raspberries evenly over the layer Pour the rest of the filling on top covering all raspberries

Prepare Water Bath and Bake:

Place your foil wrapped pan in a roasting pan Pour very hot water in the roasting pan to come about 2.5 cm up the sides Bake at 165 C for about 70 minutes The center should jiggle slightly but not be wet

Cool and Chill:

Remove cheesecake from the water bath take off some foil for steam to escape and run a thin knife all around inside edge to prevent cracks Let the cake cool completely in the pan

Refrigerate Overnight:

Place the cooled cheesecake still in its pan in the fridge for at least 6 hours for best slicing and flavor

Make Ganache:

Place finely chopped chocolate for ganache in a bowl Heat heavy cream until just boiling Pour it over the chocolate Let sit 1 minute then whisk until smooth Whisk in cubed soft butter until melted Let the ganache cool and thicken slightly

Add Ganache Topping:

Spread ganache smoothly over the cold cheesecake using an offset spatula Let it set at room temperature for about one hour

Slice and Garnish:

Run a sharp thin knife under hot water and wipe dry before each cut Serve slices with extra chocolate sauce fresh raspberries and dusting of cocoa if you wish Store leftovers covered in the fridge

Pin

One of my favorite parts of this cheesecake is the ganache layer I always save a little extra to drizzle on my own slice My little niece calls this her birthday wish cake because she always gets the first raspberry

Storage Tips

Keep cheesecake wrapped or in a sealed container in the fridge up to five days For longer storage slices can be frozen individually then thawed overnight in the fridge for a nearly fresh taste If adding berries as a garnish wait until serving so they stay vibrant

Ingredient Substitutions

You can swap bittersweet chocolate for semi sweet just add an extra spoonful of sugar if you like it sweeter Use gluten free chocolate cookies for a gluten free version Mascarpone can replace a portion of the cream cheese for a slightly lighter taste

Serving Suggestions

Pin

I love to serve wedges with a dollop of softly whipped cream and a little extra berry compote For a party use mini springform pans to bake individual cheesecakes so everyone gets their own

Cultural and Historical Notes

Classic New York cheesecake gets a flavor upgrade in this recipe by blending traditional cream cheese filling with chocolate and raspberry Studded with fresh fruit and rich cocoa this variation brings together European and American dessert traditions in one decadent treat It is a dessert worth sharing for celebrations and holidays

Recipe FAQs

→ How do I ensure a smooth cheesecake texture?

Use room temperature ingredients, especially cream cheese, eggs, and cream. Blend the filling until creamy but avoid over-mixing once eggs are added.

→ Why bake in a water bath?

A water bath gently bakes the cheesecake, reducing the risk of cracking and creating a creamy texture.

→ Can I substitute frozen raspberries?

Yes, but thaw and drain them well first to avoid excess moisture in the filling.

→ How long should the dessert chill before slicing?

Chill the cheesecake for at least 6 hours, or overnight, for clean slices and set texture.

→ What chocolate is best for the ganache?

Semi-sweet chocolate between 55% and 70% cocoa provides a balanced flavor and smooth, glossy ganache.

→ Can I make it without a food processor?

A blender, stand mixer, or hand mixer also work well to blend the filling until smooth.