Dark Chocolate Raspberry Cheesecake (Print-Friendly Version)
Silky cheesecake swirled with dark chocolate and raspberries, topped with smooth ganache and a fresh fruit finish.
# Ingredients Required:
→ Crust
01 -
113 grams unsalted butter, melted
02 -
36 chocolate sandwich cookies, finely crushed
→ Chocolate Raspberry Filling
03 -
120 grams fresh raspberries
04 -
2 teaspoons espresso powder
05 -
198 grams granulated sugar
06 -
340 grams semi-sweet chocolate, roughly chopped
07 -
71 grams light brown sugar, packed
08 -
4 large eggs, at room temperature
09 -
2.5 tablespoons Dutch-process cocoa powder
10 -
170 grams heavy cream, at room temperature
11 -
2 teaspoons vanilla extract
12 -
2 large egg yolks, at room temperature
13 -
680 grams full-fat cream cheese, softened
→ Chocolate Ganache
14 -
57 grams unsalted butter, cubed and softened
15 -
283 grams heavy cream
16 -
226 grams semi-sweet chocolate, finely chopped
→ Garnish (optional)
17 -
0.5 teaspoon cocoa powder
18 -
1 cup chocolate sauce
19 -
120 grams fresh raspberries
# Detailed Directions:
01 -
Wrap a 23-cm springform pan in several layers of foil to prevent water leakage. Grease the base and sides thoroughly. Preheat oven to 175°C.
02 -
Combine finely crushed chocolate sandwich cookies with melted butter in a large bowl. Stir until the mixture resembles wet sand. Press firmly into the base and slightly up the sides of the prepared pan.
03 -
Bake crust for 10 minutes at 175°C. Remove and allow to cool on a rack. Reduce oven temperature to 165°C.
04 -
Gently heat water in a saucepan until just simmering. Place a heatproof bowl over the water, ensuring it does not touch the liquid. Add chopped chocolate and espresso powder. Stir occasionally until melted and smooth. Keep warm over the water.
05 -
In a food processor, blend softened cream cheese until completely smooth, about 2 minutes. Scrape the sides. Add brown sugar, granulated sugar, and cocoa powder, blending until fully incorporated. Add eggs and egg yolks one at a time, pulsing after each addition.
06 -
With processor running, slowly pour in room temperature heavy cream and vanilla extract. Blend briefly, around 20 seconds, until just mixed.
07 -
Fold the melted chocolate mixture into the cream cheese batter, stirring until the mixture is completely homogenous and glossy.
08 -
Pour half the batter over the cooled crust. Evenly distribute raspberries across the surface. Cover with remaining filling, ensuring berries are fully enclosed.
09 -
Place the foil-wrapped pan in a large roasting tin. Carefully pour very hot water into the roasting pan to a depth of approximately 2.5 cm. Bake at 165°C for about 70 minutes, until edges are set and centre jiggles slightly.
10 -
Remove from water bath and partially peel foil to allow steam to escape. Run a thin knife around the edge to loosen. Cool completely in the pan at room temperature.
11 -
Chill the cheesecake in the refrigerator for at least 6 hours before removing from the pan or slicing.
12 -
Place chopped chocolate in a bowl. Heat cream in a saucepan until just below boiling, then pour over chocolate. Let stand 1 minute, then whisk until smooth. Add soft butter and stir until melted. Allow to sit at room temperature until slightly thickened.
13 -
Spread ganache in an even layer over the chilled cheesecake using a spatula. Allow to set at room temperature for about 1 hour.
14 -
Use a sharp, thin knife, cleaning between cuts, to portion. Top each slice with chocolate sauce, fresh raspberries, and a dusting of cocoa powder if desired. Store covered in the refrigerator for up to 5 days.
# Helpful Advice:
01 -
Ensure all dairy ingredients are at room temperature for a smooth filling.
02 -
Select chocolate containing 55–70% cocoa solids for optimal balance.
03 -
Chill thoroughly before slicing to ensure tidy portions.
04 -
Add fresh garnishes immediately before serving to maintain texture.
05 -
A food processor, powerful blender, stand mixer, or hand mixer may all be used.