Raspberry Chocolate Cheesecake Recipe

This Raspberry Chocolate Cheesecake is a decadent dessert that combines the richness of chocolate with the tart sweetness of raspberries. A crisp chocolate cookie crust provides the perfect foundation for the velvety cheesecake filling, which is infused with cocoa and layered with fresh raspberries. Topped with a glossy chocolate ganache and delicate chocolate curls, this cheesecake is a showstopper for any occasion.

Ingredients:

For the Crust:

• 20 chocolate wafer cookies, crushed into fine crumbs
• 2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 2 packages (8 ounces each) cream cheese, softened
• 2 packages (8 ounces each) reduced-fat cream cheese (or substitute with full-fat)
• 1 ½ cups granulated sugar
• ⅔ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 large eggs
• 6 ounces fresh raspberries

For the Chocolate Ganache:

• 2 tablespoons vegetable shortening
• 8 ounces semi-sweet chocolate chips

For Garnish:

• Additional fresh raspberries
• Chocolate curls (optional)

Instructions:

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. Place the chocolate wafer cookies in a food processor and pulse until finely crushed.
3. Add melted butter and pulse again until well combined.
4. Press the mixture firmly into the bottom of a 9-inch springform pan.
5. Bake for 5-10 minutes, until firm and fragrant. Set aside to cool completely.

Step 2: Make the Cheesecake Filling

6. In a large mixing bowl, beat the cream cheese on high speed until completely smooth.
7. Add sugar, cocoa powder, and vanilla extract, beating until fully incorporated.
8. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
9. Bring a large pot of water to a boil while continuing with the recipe.
10. Wrap the outside of the springform pan with three layers of heavy-duty aluminum foil, ensuring it reaches the top of the pan.
11. Pour half of the cheesecake batter into the prepared crust.
12. Arrange 1 package of raspberries in a single layer over the batter, pressing them down slightly.
13. Pour the remaining batter over the raspberries, ensuring they are completely covered.

Step 3: Bake the Cheesecake

14. Place the springform pan into a large roasting pan.
15. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan, ensuring no water spills into the cheesecake.
16. Bake for 1 hour 30 minutes, or until the cheesecake is just barely set in the center.
17. Remove the springform pan from the roasting pan and allow it to cool on a wire rack for several hours.
18. Refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Chocolate Ganache

19. Place vegetable shortening in a microwave-safe bowl and heat on medium power until melted.
20. Add chocolate chips and stir to combine.
21. Continue heating and stirring in short increments until the chocolate is completely melted and smooth.
22. Line an 8-inch x 4-inch loaf pan with aluminum foil.
23. Pour the melted chocolate mixture into the lined pan and refrigerate for several hours or overnight.
24. Once set, unmold the chocolate and shave curls using a vegetable peeler.

Step 5: Assemble and Serve

25. Remove the cheesecake from the refrigerator and carefully unmold it from the springform pan.
26. Spread the prepared chocolate ganache over the top of the cheesecake.
27. Garnish with fresh raspberries and chocolate curls.
28. Slice and serve chilled.

This Raspberry Chocolate Cheesecake is a luxurious treat that combines the richness of chocolate with the bright, tart flavor of raspberries. Perfect for celebrations or simply indulging in a moment of pure bliss! Enjoy.