Choco Raspberry Cheesecake (Printable Version)

Loads of dark chocolate and fresh raspberries in a creamy filling with shiny ganache poured on top.

# What You'll Need:

→ Crust

01 - 36 crushed chocolate sandwich cookies (the Oreo kind), super fine
02 - 113 grams melted unsalted butter

→ Chocolate Raspberry Filling

03 - 680 grams full-fat cream cheese, let it get soft
04 - 2 large egg yolks at room temp
05 - 2 teaspoons vanilla extract
06 - 170 grams heavy cream that's not cold
07 - 2.5 tablespoons Dutch cocoa
08 - 4 big eggs, room temperature
09 - 71 grams packed light brown sugar
10 - 340 grams semi-sweet chocolate, roughly chopped
11 - 198 grams regular sugar
12 - 2 teaspoons espresso powder
13 - 120 grams fresh raspberries

→ Chocolate Ganache

14 - 226 grams semi-sweet chocolate, chop it up small
15 - 283 grams heavy cream
16 - 57 grams unsalted butter, nice and soft in cubes

→ For Garnish (optional)

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

# Step-by-Step Guide:

01 - Cut the cake slices using a thin, sharp knife and wipe it between each piece. Dollop on some chocolate sauce, scatter a few raspberries, and dust with cocoa powder if that’s your thing. Wrap up any leftovers and chill them in the fridge—they’ll last for several days.
02 - Pour that thick ganache over your cheesecake, smoothing it out with a spatula so it looks pretty. Let it set by just leaving it on your kitchen counter for about an hour.
03 - Toss your chopped chocolate into a heatproof bowl. On the stove, get your cream hot (not boiling, just steamy) then pour it over the chocolate. Wait about a minute before whisking it until shiny and silky. Drop the butter in and whisk till it melts. Let the ganache hang out at room temp so it thickens a bit.
04 - Once the cake isn’t warm anymore, slide it into your refrigerator. Let it hang out in there at LEAST six hours before cutting or even taking it out of the pan.
05 - Lift your cheesecake out of the hot water and carefully unwrap part of the foil so the steam can get out. Run a skinny knife around the edge to stop cracks. Allow it to fully cool down in the same pan.
06 - Place your foil-wrapped pan inside a big roasting pan. Carefully fill that larger pan with hot water (about 2.5 cm up the pan’s sides). Bake everything for 70 minutes or so—the center should wobble just a bit but can’t be runny.
07 - Pour half of the filling on top of your cooled crust, then spread the raspberries over it. Add the rest of the batter so the berries are all covered up and hiding.
08 - Pour your chocolate mixture into the cheesy base and stir until it’s totally smooth and thick.
09 - With your mixer or processor running, slowly drizzle in the cream and vanilla—just give it a quick mix for about 20 seconds. That’s enough.
10 - Put your softened cream cheese into a food processor and blend it until it’s totally lump-free (a couple minutes should do). Scrape the sides, toss in all the sugars and cocoa, and blend again. Add each egg plus each yolk, mixing just long enough for them to disappear before adding the next.
11 - Heat a pan of water gently, then set a bowl over it to make a double boiler. Dump in the espresso powder and chocolate. Stir every so often until it’s fully melted and glossy. Keep this warm till you need it.
12 - Pop your crust in the oven and let it cook for ten minutes. Once it’s out, put it on a rack to cool off. Turn the oven temp lower to 165°C.
13 - Mix together the crushed cookies and warmed melted butter in a large bowl. When it looks like damp sand, press that mix firmly into the bottom and partly up the sides of your pan with your hands.
14 - Wrap your springform pan (23-cm) in a bunch of sturdy foil—it helps stop water leaks. Grease everywhere inside—even the sides. Get your oven preheating to 175°C.

# Additional Notes:

01 - Let all your dairy sit out before mixing—the filling turns chunky if you use it straight from the fridge.
02 - Grab a chocolate in the 55% to 70% cocoa range. Anything in there will taste awesome!
03 - Chilling in the fridge at the end isn’t just a suggestion—it’ll make your slices neat and easy to cut.
04 - Hold off on piling on berries or cocoa till you’re ready to serve. The cake stays yummy on its own, covered and chilled.
05 - Don’t have a food processor? Use a stand mixer, blender, or even a tough hand mixer if you need to.

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