Description
A rich and creamy cheesecake infused with dark chocolate and fresh raspberries, perfect for special occasions.
Ingredients
Scale
- 1 package Oreo cookies, crushed (36 cookies)
- 1/2 cup unsalted butter, melted
- 2 cups semi-sweet chocolate, coarsely chopped
- 2 teaspoons espresso powder
- 1 1/2 pounds full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 2 1/2 tablespoons Dutch-process cocoa powder
- 4 large eggs plus 2 egg yolks, at room temperature
- 3/4 cup heavy cream, at room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
- 1 1/3 cups semi-sweet chocolate, finely chopped (for ganache)
- 1 1/4 cups heavy cream (for ganache)
- 1/4 cup unsalted butter, room temperature, cut into cubes (for ganache)
- 1 cup fresh raspberries (for garnish)
- 1 cup chocolate sauce (for garnish)
- 1/2 teaspoon cocoa powder (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap it with aluminum foil.
- Combine Oreo crumbs and melted butter, then press into the base of the pan. Bake for 10 minutes and let cool.
- Lower the oven temperature to 325°F (160°C).
- Melt the chocolate with espresso powder over a double boiler; set aside.
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Mix in cocoa powder.
- Add eggs one at a time, beating well after each addition. Stir in heavy cream and vanilla extract.
- Fold in melted chocolate and fresh raspberries.
- Pour the filling over the crust and bake in a water bath for 1 hour and 20 minutes. Let cool with the oven door slightly open.
- Refrigerate for at least 6 hours, preferably overnight.
- For the ganache, heat cream until it simmers, whisk in chocolate and butter until smooth.
- Pour ganache over the chilled cheesecake. Garnish with fresh raspberries, chocolate sauce, and cocoa powder.
- Slice and serve chilled.
Notes
Ensure all ingredients are at room temperature for best results. Use a water bath during baking for an even texture.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, chocolate, raspberry, dessert, baking