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Few things beat the comfort of a dark chocolate raspberry cheesecake cooling on the counter after a nice meal with family. The bold chocolate flavor mixes up with buttery cheesecake and tangy raspberry kicks. Whenever there’s something to celebrate, this is what I make. It's super rich, so you don't need a huge piece. Great for parties or those cozy evenings for two.
The first time I tasted this was after a birthday dinner out. Couldn’t believe how good it was homemade. Now it’s what my husband wants every single year for his birthday.
Decadent Ingredients
- Full-fat cream cheese: Softened first, gives you the ultra creamy base — definitely go for the solid blocks, not the fluffy tub kind
- Oreo sandwich cookies: Smash ‘em up real fine to make a chocolate crust that holds together but is still tender—classic Oreos are best
- Unsalted butter: Melted and mixed with crumbs, helps the crust set—pick a tasty, quality butter
- Semi-sweet chocolate: Chopped up, goes in the cake and ganache—use good bars, not chips, anything between fifty-five and seventy percent cocoa is ideal
- Dutch-process cocoa powder: Richens things up — smooth texture depends on using decent cocoa
- Granulated sugar and light brown sugar: Mix the two for sweetness and a hint of caramel
- Espresso powder: Just a pinch to bring out the chocolate — optional but worth it if you have a good instant espresso
- Large eggs and extra yolks: These make it set right and stay fudgy—room temp is the secret to no lumps
- Heavy cream: Goes in the batter and the ganache; get fresh for the silkiest result
- Vanilla extract: Balances the chocolate—pure extract over imitation is always better
- Fresh raspberries: Adds both tangy swirls and bright topping—pick only the firm, flawless ones
- Chocolate sauce: For drizzling on top—optional but a thick, rich one adds even more wow
- Extra cocoa powder: Dust over the top for a classy look—grab the Dutch-process kind here too
Step-by-Step Directions
- Finish & Garnish:
- Spoon the cooled ganache over the cold cheesecake, then let it firm up for about an hour before you cut it. For sharp slices, use a clean knife every time. Pile on more raspberries, drizzle extra chocolate sauce, and finish with a dust of cocoa if you feel fancy.
- Make Ganache:
- Put the chopped chocolate in a big bowl. Heat up the cream till it just starts to boil, then pour over the chocolate. Let it sit one minute, then whisk smooth. Add butter and stir until glossy and silky. Let this cool off.
- Cool it Down Right:
- When it’s done baking, take the pan out of the hot water, unwrap the foil, and run a knife around the edge to keep cracks away. Let it get to room temp, then stick it in the fridge for at least six hours before popping it out of the pan.
- Build & Bake:
- Spoon half the filling into the cooled crust, dot with raspberries all over, cover with the rest of the batter so the fruit hides inside. Set the springform pan inside a bigger dish, slide in the oven, then fill the big pan with hot water till it’s an inch up the sides. Bake one hour and ten minutes until it just wobbles a little in the center—the rest sets up as it cools.
- Mix Up the Filling:
- Pulse the cream cheese in your food processor until it’s super smooth, scraping down the bowl a bunch. Add both sugars and the cocoa powder, blend till smooth. With the machine going, drop in eggs and yolks one by one until just mixed. Now pour in cream and vanilla, let it just come together—don’t overmix. Gently stir in your melted chocolate by hand with a spatula; it’ll be thick, don’t overdo it.
- Melt Chocolate:
- Toss chopped chocolate and espresso powder in a heatproof bowl over a pot with a bit of simmering water (don’t let it touch the water). Stir every now and then while it melts. Take off heat but keep it warm over the water until you need it.
- Crust Time:
- Crush Oreos nice and fine, toss with melted butter, then mash it tightly into the pan bottom and a little up the side walls. Bake at 350 F for ten minutes, chill it after. Turn oven down to 325 F.
- Get the Pan Ready:
- Coat a 9-inch springform pan with butter or spray. Cover the outside with layers of heavy-duty foil wrapped really well—that keeps water out during baking.
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Storage Tips
For leftovers, wrap loosely and keep in the fridge for up to five days. Wait until just before serving to add any toppings so they stay fresh. If you want to freeze the whole cake without cutting it, wrap in both plastic wrap and foil. Freeze up to a month, then let it thaw slowly in the fridge overnight.
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Ingredient Swaps
If you’re out of Oreos, chocolate wafer cookies work. Don’t use chocolate chips because they don’t melt as well—try dark or bittersweet chocolate bars instead. If fresh raspberries are hard to find, frozen ones work, but let them thaw and dry them off really well first.
Serving Ideas
This is the dessert people remember at big get-togethers and birthdays. Slice small and pile with more fresh raspberries and maybe an extra swirl of ganache or a shot of chocolate sauce. Whipped cream on top is always welcome too.
Background & Traditions
Cheesecake shows up all over the globe, but this chocolate-raspberry style feels so American and modern. The water bath trick means it’s creamy like a bakery version. Home cooks go nuts for chocolate and raspberries together— that sweet and tart mix hits just right.
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FAQs About the Recipe
- → What kind of chocolate melts best inside?
Grab some semi-sweet bars with 55-70% cacao—they melt smoothly and make the filling taste dreamy.
- → What's the secret to a smooth filling?
Let all your dairy sit out until it’s not cold, then take time to beat the cream cheese so it's silky before mixing in eggs and chocolate.
- → Why put the pan in water?
A water bath keeps baking gentle and helps keep your cake soft and without any cracks.
- → Can I use raspberries from the freezer?
Thawed, well-drained frozen ones do the trick, but fresh berries always feel juicier. Just keep extra moisture out.
- → How many hours does it chill?
Shooting for at least 6 hours in the fridge will give you slices that hold together and taste awesome.
- → What's the best way to get neat slices?
Use a skinny sharp knife and wipe between each cut so every piece looks good.