Choc Raspberry Cheesecake (Print Version)
Creamy cheesecake loaded with dark chocolate and ripe raspberries, finished with a layer of ganache and topped with juicy fruit.
# Ingredients:
→ Crust
01 -
36 chocolate sandwich cookies, crushed up nice and fine
02 -
113 grams unsalted butter, melted down
→ Chocolate Raspberry Filling
03 -
680 grams full-fat cream cheese, left out to soften
04 -
2 large egg yolks, let them warm up to room temp
05 -
2 teaspoons vanilla extract
06 -
170 grams heavy cream, let it sit out a bit
07 -
2.5 tablespoons Dutch-process cocoa powder
08 -
4 large eggs, take them out of the fridge early
09 -
71 grams packed light brown sugar
10 -
340 grams chopped semi-sweet chocolate
11 -
198 grams white sugar
12 -
2 teaspoons espresso powder
13 -
120 grams fresh raspberries
→ Chocolate Ganache
14 -
226 grams semi-sweet chocolate, chopped super fine
15 -
283 grams heavy cream
16 -
57 grams unsalted butter, cubed and at room temp
→ Garnish (optional)
17 -
120 grams fresh raspberries
18 -
1 cup chocolate sauce
19 -
0.5 teaspoon cocoa powder
# Steps:
01 -
Pop the oven on at 175°C. Wrap the outside of a 23-cm springform pan in a bunch of foil layers. Grease the sides and bottom, cover it well so nothing leaks.
02 -
Mix those cookie crumbs and melted butter together in a big bowl till it clumps up like wet sand. Press it into your foiled pan—don’t forget the edges.
03 -
Let the crust bake at 175°C for 10 minutes. Pull it out, set it on a cooling rack for a bit. Now, drop your oven down to 165°C.
04 -
Put a heatproof bowl over barely simmering water—but don’t let the bottom touch the water. Dump in the chopped chocolate and espresso powder. Stir it every so often until everything’s smooth. Leave it over the water to keep it warm.
05 -
Toss your softened cream cheese in the food processor and whiz for about 2 minutes till totally smooth. Scrape the bowl down. Add white sugar, brown sugar, and the cocoa powder. Blend again so it’s mixed in well. Now swap in eggs and yolks one at a time, pulsing between each.
06 -
Keep the machine running as you slowly pour in the heavy cream and vanilla. Only blend for like 20 seconds, just until it’s barely all together.
07 -
Pour your melted chocolate mix into the cream cheese stuff and fold until it looks glossy and totally combined.
08 -
Spread half of your filling over that cooled crust. Scatter the raspberries all over. Top with the rest of the filling, making sure all those berries are hidden.
09 -
Put your foil-wrapped pan inside a big roasting pan. Pour hot water in, about 2.5 cm up the side. Bake at 165°C for roughly 70 minutes—edges should look set but the middle will wobble a bit.
10 -
Take the pan out of the water, peel the foil back so steam can get out. Grab a thin knife and run it around the edge gently. Let it cool off on the counter without removing from pan.
11 -
Stick the whole thing in the fridge for at least 6 hours before you try removing the pan sides or slicing.
12 -
Put the chopped chocolate in a bowl. In a small pot, heat the cream almost to a boil. Pour over chocolate and leave it for a minute. Whisk until smooth. Drop in the softened butter and stir till it’s melted. Let it cool down till it’s a bit thicker.
13 -
Spread the ganache all over the cold cheesecake with a spatula. Let it set at room temp for about an hour so it firms up.
14 -
Grab a thin, sharp knife and wipe it between cuts so your slices look clean. Add a pop of chocolate sauce, some raspberries, and a sprinkle of cocoa powder on each slice if you want. Cover and chill any leftovers—will keep up to 5 days.
# Notes:
01 -
Let all your dairy hang out at room temp before you start for a smooth mix.
02 -
Pick chocolate with 55–70% cocoa so it doesn’t get too bitter or sweet.
03 -
Let it get totally cold in the fridge before slicing for neater pieces.
04 -
Top with fresh stuff right before you serve so everything stays perky.
05 -
Any strong blender, stand mixer, hand mixer, or food processor will do the trick.