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Few things are better than letting a pan of dark chocolate raspberry cheesecake cool off after family gets together. Each mouthful is packed with bold chocolate, creamy tang, plus juicy raspberry pops here and there. I always whip this up for big parties. It's so rich that a small piece totally hits the spot, so it's awesome for groups or date nights too.
This all started when I ordered it at a birthday dinner out and couldn’t believe I could make it at home. Now my husband asks me for it every single birthday.
Luscious Ingredients
- Fresh raspberries: these go inside and on top make sure they’re plump and bright and toss any that look moldy
- Heavy cream: you’ll need this for the creamy cheesecake and glossy ganache always use the freshest cream you can
- Semi-sweet chocolate: chop up a bar not chips for best melting stick to bars with 55-70% cocoa for super deep flavor
- Oreo cookies: grind them really fine for the crust the regular ones work best and make a sturdy base
- Chocolate sauce: thick stuff works best over the top it’s optional but gives a pretty finish
- Eggs and extra yolks: at room temp so they blend right in make the cake rich and help set it firm
- Vanilla extract: only pure real vanilla here to tie all the flavors together
- Dutch-process cocoa: good brands will give a deep color and smoothness in the batter
- Full-fat cream cheese: let it warm up before using and always use bricks for best texture
- Granulated and light brown sugar: blend these for just-right sweetness brown sugar adds a cozy hint of caramel
- Extra cocoa powder: Dutch-process dusted on top pretties up each slice
- Espresso powder: totally optional but a small bit of good instant espresso bumps up the chocolate taste
- Unsalted butter: pick a sweet cream one melt it to hold the crust together
Simple How-To
- Add Toppings:
- Pour cooled ganache all over your cold cheesecake let it set for about an hour. For tidy slices use a sharp thin knife and wipe it between cuts. Decorate with more raspberries, a squiggle of chocolate sauce, plus a dusting of extra cocoa if you like.
- Make Ganache:
- Drop the chopped chocolate into a bowl. Heat cream until just bubbling then pour right over. Wait a minute, then whisk till shiny and smooth. Toss in butter and mix again until it’s dreamy and silk-slick. Let it cool off.
- Chill It Down:
- When finished baking, lift the pan out of its water bath. Take off the foil. Glide a paring knife all around the inside edge so it comes away easier and doesn’t crack. Leave at room temp to cool off, then pop in the fridge for at least 6 hours before unmolding.
- Bake and Build:
- Spoon half your cheesecake mix onto the cooled crust. Sprinkle raspberries to cover the layer, then spread on the rest of the filling, making sure the fruit is buried. Put the springform inside a big roasting pan and set it in the oven. Pour hot water around the cheesecake until it’s up about an inch. Bake this in its steamy tub for 1 hour and 10 minutes until the middle is almost set but still wobbly—it’ll finish setting while cooling.
- Mix Filling:
- Whiz cream cheese in a food processor so it’s totally smooth (scrape the sides a lot). Add both sugars and cocoa, blend out all the lumps. While running, drop in eggs and yolks one by one. Pour in cream and vanilla briefly. Fold in your melted chocolate using a big spatula—don’t stir too much. Batter will get pretty thick.
- Melt Chocolate:
- Place chopped chocolate and espresso powder in a heatproof bowl set above a pot of gently simmering water (about a third full). Stir till glossy and melted, making sure the bowl doesn’t touch the water. Take it off heat, but leave on the pot until you need it.
- Make Bottom Crust:
- Whirl Oreos to crumbs, stir in your butter till combined, then press that mix into your pan’s bottom, letting some go a little up the sides. Bake at 350 degrees for 10 minutes, then cool. Lower oven to 325.
- Get Your Pan Ready:
- Generously grease a 9-inch springform pan. Wrap the outside really well in lots of foil, making sure it’s sealed so no water seeps in during baking.
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Don’t Miss This
- You’ll get bold chocolate taste without overwhelming sweetness, so it’s awesome for true chocolate fans
- Keep it chilled and it’ll taste great for around five days stashed in the fridge
- Wrap tightly (without toppings) and you can freeze this for later
- I adore tossing in raspberries—my favorite part. My daughter loves poking them into the mix too and sneaking a few for herself!
Keeping It Fresh
Pop leftovers in the fridge, loosely covered, and eat within five days for the best bite. Don’t add extras (like whipped cream or chocolate drizzle) till right before eating, so everything stays crisp. To freeze a whole cheesecake, wrap it up in plenty of plastic wrap and foil—will last for a month. Thaw in the fridge overnight to serve.
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Ingredient Swaps
No Oreos? Chocolate wafers work fine. Try bittersweet or dark chocolate instead of semi-sweet if you like it extra rich, but stay away from chocolate chips since they melt weird. No fresh raspberries? You can use frozen—just make sure they’re thawed and really well-drained.
Serving it Up
This cheesecake totally steals the show at parties and birthdays. Go for thin slices, layer on fresh raspberries, and drizzle with more ganache and chocolate sauce for some flair. Add a big spoonful of whipped cream if you’re feeling fancy.
Why This Treat Matters
Different countries have made cheesecakes for ages, but this chocolate and berry combo is a go-to move in America now. Using a water bath gives it that super creamy bakery texture folks love. The raspberry plus chocolate balance is tough to beat for homemade vibes.
Common Questions
- → Which chocolate gives the best results here?
Go for semi-sweet bars in the 55% to 70% cacao range. They melt easily and give you a great combo of deep flavor and creaminess in your filling.
- → Any tips for keeping the filling super creamy?
Let all your dairy stuff warm up to room temp and whip the cream cheese nice and smooth before you mix in eggs and chocolate. It really keeps things silky.
- → So why do I even need a water bath?
It helps the cheesecake cook evenly and keeps it from cracking or getting lumpy by letting the heat surround it gently.
- → Are frozen raspberries okay to use?
Fresh berries taste and feel best, but if you use frozen, make sure they're thawed and pretty dry so you don’t end up with a watery mess.
- → How long should I chill it before digging in?
Wait at least six hours. That way it fully sets and you’ll slice clean pieces with no mushy edges.
- → How do I make each slice look picture perfect?
Grab a thin sharp knife, wipe it off after every cut, and your slices will turn out super tidy and nice.