Chocolate Raspberry Treat (Print-Friendly Version)

# What You'll Need:

→ Crust

01 - 113 grams unsalted butter, melted
02 - 36 Oreo-style chocolate cookies, crushed up fine

→ Chocolate Raspberry Filling

03 - 120 grams fresh raspberries
04 - 2 teaspoons espresso powder
05 - 170 grams heavy cream, room temp
06 - 340 grams semi-sweet chocolate, chopped up
07 - 198 grams white sugar
08 - 4 large eggs, room temp
09 - 2 large egg yolks, also room temp
10 - 71 grams packed light brown sugar
11 - 680 grams full-fat cream cheese, soft
12 - 2 teaspoons vanilla
13 - 2.5 tablespoons Dutch cocoa powder

→ Chocolate Ganache

14 - 57 grams unsalted butter, cut into little pieces and left to soften
15 - 283 grams heavy cream
16 - 226 grams semi-sweet chocolate, chopped fine

→ For Garnish (optional)

17 - 0.5 teaspoon cocoa powder
18 - 120 grams fresh raspberries
19 - 1 cup chocolate sauce

# Step-by-Step Directions:

01 - Cover your springform pan (23 cm) with a few layers of heavy-duty foil outside—keeps water out. Grease up the inside and set oven to preheat at 175°C.
02 - Throw the melted butter over your crushed cookies, stir 'em together in a big bowl, and press the mix into the pan bottom and a bit up the sides so it’s packed tight.
03 - Pop the crust in the hot oven for 10 minutes. Let it cool on a rack once it’s done. Now, drop your oven to 165°C.
04 - Set a bowl over a pot of simmering water (the bowl shouldn’t touch the water). Drop in chocolate and espresso powder, stir every so often until totally melted. Pull off heat and let it chill over the warm water until you're ready for it.
05 - Toss the soft cream cheese in your food processor, let it run a bit till it’s smooth. Scrape, then add both sugars and cocoa powder. Buzz again. Next, add egg and yolk one at a time. Don't overmix.
06 - Keep the machine rolling and pour in heavy cream and vanilla—just until they're stirred in, about 20 seconds.
07 - Fold your melted chocolate blend into the cheese batter till it’s all even and rich.
08 - Pour half the filling in the cooled crust. Sprinkle those fresh raspberries in an even layer. Cover it all with the rest of the batter.
09 - Sit the foil-wrapped pan into a big roasting pan. Fill the outer pan with hot water so it comes up about 2.5 cm. Slide it in the oven for about 70 minutes, just till the middle is set but still gives a little jiggle.
10 - Take cheesecake out of the water, put on a wire rack. Carefully undo foil. Slide a skinny knife around the edge to avoid cracks. Leave it to cool in the pan, no rush.
11 - Move the cooled cake into your fridge for at least 6 hours. Wait to un-mold and slice until it’s good and cold.
12 - Dump chopped chocolate in a bowl. Heat up the cream to just boil, then pour it over the chocolate. Let it sit a minute or so. Whisk till it’s glossy. Drop in the butter and keep stirring till it melts in. Let this cool and thicken a little on the counter.
13 - Pour your ganache over the chilled cake, smooth it out with a spatula, and let it set up about an hour at room temp.
14 - Use a thin, sharp knife to cut slices, wiping it clean every time. Top each piece with more raspberries, a bit of chocolate sauce, and a sprinkle of cocoa if you want. Cover leftovers and keep in the fridge, stays good up to five days.

# Helpful Notes:

01 - Let all your dairy sit out till it’s not cold before you get started—makes blending smooth and easy.
02 - Go for chocolate that’s got between 55 and 70% cocoa for the best taste and texture.
03 - Don’t skip that fridge time—chilling helps everything set up nice and slice clean.
04 - If you’re not decorating slices yet, leave off the fresh toppings so leftovers store better in the fridge.
05 - If you don’t have a food processor, a strong blender, stand, or hand mixer can do the job too.

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