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Whenever I want a treat that's showy and over the top, I make dark chocolate raspberry cheesecake. It's creamy, swirled with chocolate, bursting with tangy raspberries, and has a glossy thick chocolate topping. Every bite feels fancy and special. This dessert wows the crowd every time, and honestly my family always tries to sneak a second piece!
I started making this for holidays and birthdays, and now all my cousins basically beg for it. First time I brought it to a get-together, it vanished before I could hide a slice for myself!
Irresistible Ingredients
- Cocoa powder, chocolate sauce, extra raspberries (for serving): Grab the best cocoa and plump berries you can for pretty slices
- Chocolate ganache mix: You’ll need extra chocolate, full fat cream, and some butter to make that smooth topping—use fresh ones
- Block-style cream cheese, softened: The ultra creamy base—use the stuff in bricks, not whipped varieties
- Egg yolks: Adds extra pudding-like smoothness—fresh yolks really help
- Pure vanilla extract: Gives it a well-rounded flavor—forget the fake kind
- Heavy cream, room temp: Makes both filling and ganache rich and luscious—avoid low fat
- Dutch process cocoa: Deepens the chocolate vibe and gives a dark look
- Large eggs, room temp: Holds the whole dessert together—fresh eggs work best for texture
- Packed light brown sugar: Makes the filling moist, with just a whisper of caramel taste
- Semi sweet chocolate, chopped: The backbone of the fudgey filling and ganache—find bars with about 60% cocoa for a perfect balance
- Regular sugar: Makes it sweet and keeps the structure right—organic is even better
- Finely ground espresso powder: Makes the chocolate taste even bolder (don’t worry, it doesn’t turn out coffee-flavored)
- Fresh raspberries: Folded into the filling and piled on for topping—pick glossy, plump ones
- Chocolate sandwich cookies (the Oreo kind): Smash them up for a chocolatey base—skip stale ones!
- Melted unsalted butter: Keeps the crust rich and together—European butter is extra tasty
Simple Step by Step
- Slice and Garnish:
- When it’s time to serve, heat a thin knife in hot water and dry it off between each cut. Top slices with more raspberries, chocolate sauce, or a little cocoa shake. Pop the rest in the fridge, covered.
- Add Ganache Topping:
- Spoon the thickened ganache over the cold cheesecake, smoothing the top out. Let it hang out at room temp for about an hour while the topping fully sets.
- Make Ganache:
- Toss the chopped chocolate for ganache into a bowl. Warm up heavy cream to just boiling, pour it on the chocolate, let it sit a minute, then whisk until glossy. Drop in soft butter chunks and whisk until you get a silky mixture. Let the ganache cool and thicken up.
- Refrigerate Overnight:
- Set the cheesecake (still in the pan) in the fridge for 6 hours or more—it slices best this way and the flavor gets better.
- Cool and Chill:
- Lift the pan from the water bath, rip off some foil for steam to escape, and run a thin knife between the cake and the sides to stop cracks forming. Let it totally cool before you mess with it.
- Prepare Water Bath and Bake:
- Put your foil-wrapped pan in a bigger roasting dish. Fill the dish with super hot water, about an inch up the sides. Bake at 165 C for around 70 minutes—the middle should wiggle a bit, not look soaked.
- Assemble Cheesecake Layers:
- Pour half the chocolate mix onto your cool crust, sprinkle raspberries all over, and finish by pouring the rest on top to hide the berries.
- Incorporate Chocolate:
- Gently mix your melted chocolate and espresso into the cream cheese blend till it’s all the same color (don’t over-do it).
- Add Eggs and Cream:
- Crack in eggs and yolks one by one, mixing just until each vanishes. Drizzle in heavy cream and vanilla while it spins—stop as soon as it’s creamy.
- Blend Cream Cheese Base:
- Blitz the soft cream cheese in a food processor until super smooth (about 2 mins). Scrape down the sides, then add sugars and cocoa. Blend again until mixed together well.
- Melt Chocolate and Espresso:
- Fill a saucepan with water and heat until barely simmering. Set a bowl above (make sure it doesn’t touch the water), drop in chocolate and espresso powder, and stir now and then until all melted and silky. Keep it warm for later.
- Bake and Cool the Crust:
- Bake the base at 175 C for 10 minutes, then shift onto a rack to cool. Drop oven temp to 165 C now.
- Make the Crust:
- Stir cookie crumbs and melted butter in a big bowl till it’s like thick wet sand. Press it down hard in the pan, going up the sides just a bit. Fingers or a cup work.
- Prepare the Pan:
- Take a 23 cm springform, wrap outside in lots of foil so water won’t sneak in, grease bottom and sides well. Fire up oven to 175 C.
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I’m a ganache fiend and always save a little extra for my own piece! My niece calls it her 'birthday wish cake' since she always grabs the first raspberry on top.
Storage Tips
Store the cheesecake tightly wrapped or in a lidded container in the fridge—good for five days. If you want to freeze, slice first and wrap individually. Thaw slices overnight in the fridge for close-to-fresh texture! Hold off on topping with berries till serving, so they look their best.
Ingredient Swaps
Bittersweet chocolate works instead of semi-sweet—just toss in a little extra sugar if you like yours sweeter. Use gluten-free chocolate cookies for no gluten worries. Sub a bit of mascarpone in for cream cheese for a lighter bite.
Serving Ideas
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Try it with a spoonful of soft whipped cream and extra berry sauce! For parties, use mini pans for individual cheesecakes so everyone gets their own cute one.
Fun Facts and History
This twist on the classic New York cheesecake brings chocolate and raspberry right into the creamy mix. With fresh fruit and dark chocolate, it blends American and European dessert traditions. It’s fancy enough for any party or holiday table and always gets rave reviews.
Recipe FAQs
- → How can I make the cheesecake super smooth?
Let your eggs, heavy cream, and cream cheese warm up on the counter before you start. Mix everything until just smooth; when the eggs go in, don't keep beating it too much.
- → What's the deal with the water bath?
It helps bake the cheesecake slowly and gently. This way, it stays creamy and doesn't split or crack on top.
- → Can I use frozen raspberries in place of fresh ones?
Sure! Just make sure you thaw and pat them dry first so extra water doesn't make things soggy.
- → How long does it need to cool before I cut it?
Let it chill in the fridge at least 6 hours. Overnight is even better if you want really clean slices.
- → What kind of chocolate should I pick for ganache?
Grab a semi-sweet bar with about 55–70% cocoa. It'll melt nice and smooth and the flavor won't overpower everything else.
- → Is a food processor necessary for this?
Nope. Just use a blender, regular mixer, or handheld beaters to get the filling totally smooth.