Go Back
Chocolate Raspberry Cheesecake
Flona

Chocolate Raspberry Cheesecake

This Dark Chocolate Raspberry Cheesecake is pure decadence with rich chocolate filling, fresh raspberry swirls, an Oreo cookie crust, and glossy chocolate ganache. Not too sweet but very rich, so a small slice goes far. The fresh raspberry pockets throughout are delightfully refreshing.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 minutes
Total Time 7 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package Oreo cookies (14.3 oz), including cream filling
  • 5 tablespoons unsalted butter, melted for crust
  • 8 ounces high-quality dark chocolate, chopped not chocolate chips
  • 32 ounces cream cheese, softened to room temperature 4 packages
  • 1 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream for filling
  • 2 teaspoons pure vanilla extract
  • 2 cups fresh raspberries do not use frozen
  • 6 ounces high-quality dark chocolate, finely chopped for ganache
  • 1/2 cup heavy cream for ganache
  • 1 tablespoon unsalted butter for ganache

Equipment

  • 9-inch springform pan
  • Aluminum foil
  • Food processor or electric mixer
  • Large roasting pan for water bath
  • Double boiler or microwave-safe bowl
  • Rubber spatula

Method
 

  1. Prepare the pan: Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
  2. Make the crust: Pulse Oreo cookies in a food processor until fine crumbs form. Mix with melted butter until mixture resembles wet sand. Press firmly into the bottom of prepared pan. Bake for 10 minutes, then set aside to cool.
  3. Melt chocolate: Melt 8 ounces chopped dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each burst. Set aside to cool slightly.
  4. Make filling: Beat cream cheese in food processor or with electric mixer until completely smooth. Add sugar, cocoa powder, espresso powder, and vanilla. Beat until combined.
  5. Add eggs: Add eggs one at a time, beating just until incorporated after each. Do not overmix. Fold in heavy cream with a rubber spatula, then slowly pour in the cooled melted chocolate, stirring until evenly colored and thick.
  6. Assemble: Pour half of filling over cooled crust. Scatter 1 cup fresh raspberries evenly in a single layer. Pour remaining filling over raspberries, making sure all berries are covered. Tap pan gently to release air bubbles.
  7. Water bath: Place springform pan in a large roasting pan. Put in preheated oven, then carefully pour hot water into roasting pan until it comes 1 inch up the sides of the springform pan.
  8. Bake: Bake for 1 hour and 10 minutes, until center is set but still slightly jiggly. Remove from water bath and carefully loosen foil. Immediately run a knife around the edge of pan to prevent cracking.
  9. Cool and chill: Cool completely in pan on wire rack. Transfer to refrigerator and chill for at least 6 hours or overnight.
  10. Make ganache: Place 6 ounces chopped chocolate in a bowl. Heat 1/2 cup heavy cream until boiling, pour over chocolate, let sit 1 minute. Whisk until smooth and glossy. Add butter and stir until melted. Cool to room temperature.
  11. Finish: Remove chilled cheesecake from springform pan. Pour ganache over top, allowing it to drip down sides. Garnish with remaining fresh raspberries. Slice with a hot, clean knife.

Notes

  • Use high-quality chocolate bars, not chocolate chips, for best melting and flavor.
  • Fresh raspberries are essential. Frozen berries release too much moisture.
  • Make sure cream cheese is fully softened to room temperature to avoid lumps.
  • The water bath is crucial for preventing cracks and ensuring even baking.
  • Do not open the oven door while baking to avoid temperature fluctuations.
  • Cheesecake tastes even better the next day after flavors have melded.