Description

This decadent Dark Chocolate Raspberry Cheesecake features a rich Oreo crust, a luscious chocolate and raspberry cream cheese filling, and a smooth chocolate ganache topping. Perfectly balanced with fresh raspberries and a hint of espresso powder, it's an impressive dessert that's both elegant and indulgent.

Ingredients

Scale

For the Crust:

36 sandwich Oreo cookies, crushed into fine crumbs (about 1 full-size package)
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 (your favorite store-bought variety)
1/2 teaspoon cocoa powder

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Instructions

Prepare the Crust: Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan tightly with layers of heavy-duty aluminum foil to prevent water from leaking in during the water bath baking. In a large bowl, combine the crushed Oreo crumbs with the melted butter until well mixed. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then remove from the oven and set aside on a cooling rack. Lower the oven temperature to 325 degrees Fahrenheit.
Melt Chocolate: Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that fits snugly on top of the pot, ensuring it does not touch the simmering water. Reduce the heat to low and add the chopped semi-sweet chocolate and espresso powder into the bowl. Stir occasionally with a silicon spatula until the chocolate is fully melted. Remove from heat but keep the bowl over the hot water while you prepare the cheesecake batter.
Make Cheesecake Filling: In the bowl of a food processor, pulse the cream cheese until completely smooth, about 2 minutes, scraping down the sides as needed. Add the granulated sugar, brown sugar, and Dutch-process cocoa powder, then beat until smooth. Add the eggs and egg yolks one at a time, beating just until combined after each addition. Slowly add the heavy cream and vanilla extract, mixing for about 20 seconds until combined. Finally, gently fold in the melted chocolate with a rubber spatula until fully incorporated. The batter will become very thick.
Assemble Cheesecake: Pour half of the cheesecake filling over the pre-baked crust in the springform pan. Distribute the fresh raspberries evenly in a single layer over this filling. Cover the raspberries by pouring the remaining cheesecake batter over the top, ensuring the berries are fully submerged.
Bake in Water Bath: Place the springform pan inside a larger roasting or baking pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath. Bake the cheesecake in the preheated 325-degree oven for 1 hour and 10 minutes, or until the center is set but still slightly jiggly. This gentle baking method ensures a creamy texture.
Cool and Chill: Remove the cheesecake from the water bath and place it on a wire rack. Carefully remove the aluminum foil and immediately run a sharp knife around the edges of the pan to prevent cracking. Allow the cheesecake to cool completely in the pan, then refrigerate for at least 6 hours or preferably overnight to firm up fully.
Prepare Chocolate Ganache: Place finely chopped semi-sweet chocolate in a medium bowl. In a small saucepan over medium heat, bring heavy cream to a rolling boil and immediately remove from heat. Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk gently until the mixture becomes smooth and glossy. Add the cubed butter and stir with a spatula until fully melted and incorporated. Let the ganache cool to room temperature before using.
Apply Ganache: Pour the cooled ganache evenly over the chilled cheesecake. Allow it to set at room temperature for about 1 hour before serving to develop a shiny, firm top.
Garnish and Serve: When ready to serve, slice the cheesecake with a thin, sharp knife, wiping the blade clean between slices for neat cuts. Drizzle each slice with chocolate sauce, add a few fresh raspberries, and dust lightly with cocoa powder. If serving the whole cheesecake, drizzle all over with chocolate sauce, top with raspberries, and dust with cocoa powder. Store leftovers loosely covered in the refrigerator for up to 5 days.

Notes

If you don't have a food processor, a high-powered blender, electric stand mixer, or hand mixer will work for mixing the filling.
Use semi-sweet chocolate between 55% and 70% cocoa content for a balanced flavor.
Do not skip the chilling phase; slicing the cheesecake before it chills will result in a molten, lava-like texture.
The cheesecake stores best without toppings (other than the ganache). Remove additional garnishes if storing for several days.
Ensure your springform pan is well sealed with foil to prevent water from the bath leaking into the crust and filling.

Nutrition

Serving Size: 1 slice (approx. 1/10th of cheesecake)
Calories: 580 kcal
Sugar: 36 g
Sodium: 220 mg
Fat: 42 g
Saturated Fat: 25 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 180 mg