If your sweet tooth is tingling and you have a little time to fill, Chocolate Raspberry Cheesecake is the perfect treat for you. With a little patience, you could soon be digging your fork into a rich chocolate ganache that encloses a smooth, cocoa-y, and creamy chocolate cheesecake atop a chocolate sandwich cookie crust. Inside you will find little, tart raspberry surprises, and who doesn’t want that?! Top each slice with even more berries, a nice drizzle of sugary chocolate sauce, and a dusting of cocoa powder and you’ve got yourself one luxurious dessert. Whether you have someone to impress or just want to impress your own tastebuds, Chocolate Raspberry Cheesecake will definitely do the job!
Ingredients
For the crust:
- 1 package chocolate sandwich cookies with cream filling, crushed into fine crumbs
- 1/2 cup unsalted butter, melted
For the cheesecake:
- 2 cups semi-sweet chocolate, coarsely chopped
- 2 teaspoons espresso powder
- 1 1/2 pounds cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 2 1/2 tablespoons cocoa powder
- 4 large eggs plus 2 egg yolks, room temperature
- 3/4 cup heavy cream, room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
For the chocolate ganache:
- 1 1/3 cups semi-sweet chocolate, finely chopped
- 1 1/4 cups heavy cream
- 1/4 cup unsalted butter, room temperature and cut into cubes
For the optional garnish:
- 1 cup chocolate sauce
- 1 cup fresh raspberries
- 1/2 teaspoon cocoa powder
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease the bottom and the sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy-duty aluminum foil. The pan will be placed in a water bath so ensure that it is wrapped from every angle.
Step 3 –In a large bowl, combine the crushed cookies and 1/2 cup of the butter and mix well.
Step 4 –Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
Step 5 –Bake the crust for 10 minutes.
Step 6 –Allow the crust to cool on a wire rack.
Step 7 –Reduce the oven temperature to 325 degrees F.
Step 8 –Fill a medium pot 1/3 of the way full with water and bring it to a low simmer over medium heat.
Step 9 –Place a heatproof bowl that fits the top of the pot snuggly, but will not touch the simmering water, on top of the pan.
Step 10 –Reduce the stove heat to low and add 2 cups of the chocolate and the espresso powder into the bowl over the pot.
Step 11 –Heat the chocolate mixture, stirring occasionally with a silicon spatula, until it is completely melted.
Step 12 –Transfer the pot from the heat, leaving the bowl of chocolate over the hot water, and set aside.
Step 13 –In the bowl of a food processor, pulse the cream cheese, scraping down the sides of the bowl as needed, until it is completely smooth, about 2 minutes.
Step 14 –Add the granulated sugar, the light brown sugar, and 2 1/2 tablespoons of the cocoa powder to the cream cheese and beat until it is smooth.
Step 15 –Add the eggs and the egg yolks, one at a time, to the cream cheese mixture and beat until it is just combined.
Step 16 –Slowly add 3/4 cup of the heavy cream and the vanilla extract to the cream cheese mixture and mix until it is just combined, about 20 seconds.
Step 17 –Fold the melted chocolate into the cream cheese mixture. The batter will become very thick.
Step 18 –Transfer the bowl from the food processor and use a rubber spatula to stir the batter several times to ensure it is evenly blended.
Step 19 –Pour 1/2 of the batter over the cooled crust.
Step 20 –Add 1 cup of the raspberries in a single layer on top of the batter.
Step 21 –Top the raspberries with the remaining batter, ensuring all the berries are covered.
Step 22 –Place the prepared pan in a roasting pan or large baking pan and pour enough hot water to come 1-inch up the sides of the springform pan.
Step 23 –Bake the cheesecake in the water bath until the center of the cheesecake is set but still slightly jiggly, about 1 hour 10 minutes-1 hour 20 minutes.
Step 24 –Transfer the pan from the water bath and place the pan on a wire rack.
Step 25 –Carefully loosen the foil on the pan, then immediately run the top of a knife around the sides of the pan to prevent the top from cracking.
Step 26 –Allow the cheesecake to completely cool and set in the pan, then transfer the cheesecake to the refrigerator to chill for at least 6 hours and up to overnight.
Step 27 –A little over 1 hour before serving, in a medium bowl, add the remaining chocolate.
Step 28 –In a small saucepan over medium heat, bring the remaining heavy cream to a rolling boil and then immediately transfer it from the heat.
Step 29 –Pour the warmed cream on top of the chocolate and set aside for 1 minute.
Step 30 –With a whisk, begin to incorporate the melted chocolate into the cream and whisk until it is smooth and glossy.
Step 31 –Add the remaining butter to the chocolate mixture and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy.
Step 32 –Set the ganache aside at room temperature until it is needed.
Step 33 –Pour the room temperature ganache over the cooled cheesecake and set aside until the ganache has set, about 1 hour.
Step 34 –Slice the cheesecake with a thin-bladed, sharp knife, wiping the knife clean between each cut.
Step 35 –Top each slice of the cheesecake with a drizzle of the chocolate sauce, a few raspberries, and a light dusting of the remaining cocoa powder.
Step 36 –Serve.
