Chocolate Raspberry Cheesecake Recipe

Indulge in the rich, velvety goodness of Chocolate Raspberry Cheesecake, a decadent dessert that combines the deep flavors of chocolate with the tart sweetness of raspberries. This cheesecake features a luscious chocolate cookie crust, a creamy chocolate-infused cheesecake filling, and a vibrant raspberry swirl that adds a refreshing contrast. Topped with a silky chocolate ganache and fresh raspberries, this dessert is a showstopper for any occasion.

Ingredients:

For the Crust:

• 24 Oreo cookies, crushed into fine crumbs
• ¼ cup unsalted butter, melted

For the Raspberry Sauce:

• 12 ounces fresh raspberries
• ½ cup water
• 2 tablespoons granulated sugar
• 2 teaspoons cornstarch

For the Cheesecake Filling:

• 3 packages (8 ounces each) cream cheese, softened
• 1 ½ cups granulated sugar
• ¼ cup Dutch-processed cocoa powder
• 5 large eggs
• ¾ cup heavy cream
• 2 cups semisweet chocolate chips, melted
• 1 teaspoon vanilla extract

For the Ganache Topping:

• 1 cup semisweet chocolate, finely chopped
• ½ cup heavy whipping cream
• ¼ cup unsalted butter

For Garnish:

• Fresh raspberries
• Mint leaves (optional)

Instructions:

Step 1: Prepare the Raspberry Sauce

1. In a medium saucepan over medium heat, combine raspberries, water, sugar, and cornstarch.
2. Stir occasionally and cook until the raspberries break down and the sauce thickens (about 20-25 minutes).
3. Remove from heat and let it cool slightly.

Step 2: Make the Crust

1. Preheat the oven to 325°F (163°C).
2. Lightly grease a 9-inch springform pan and line it with parchment paper.
3. In a small bowl, mix the crushed Oreo cookies with melted butter until fully coated.
4. Press the mixture evenly into the bottom of the prepared pan.
5. Wrap the bottom and sides of the pan with two layers of heavy-duty aluminum foil.
6. Set aside.

Step 3: Prepare the Cheesecake Filling

1. In a microwave-safe bowl, melt the chocolate chips with ¼ cup of heavy cream in 20-second intervals, stirring between each, until smooth. Set aside.
2. In a large mixing bowl, beat the cream cheese until smooth.
3. Add sugar and cocoa powder, mixing until fully incorporated.
4. Add eggs one at a time, mixing well between each addition.
5. Pour in the remaining ½ cup of heavy cream and vanilla extract, mixing until combined.
6. Gently fold in the melted chocolate mixture until no white streaks remain.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake filling into the crust.
2. Dollop 4 tablespoons of raspberry sauce over the filling.
3. Carefully add the remaining cheesecake batter, then dollop 4 more tablespoons of raspberry sauce on top.
4. Use a butter knife or skewer to gently swirl the sauce into the filling, creating a marbled effect.

Step 5: Bake the Cheesecake

1. Place the springform pan into a larger pan (such as a roasting pan).
2. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
3. Bake for 100-105 minutes or until the sides are set and the center is slightly jiggly.
4. Remove the cheesecake from the oven and allow it to cool on a wire rack for 1 hour.
5. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Step 6: Prepare the Ganache

1. Place the chopped chocolate in a medium bowl.
2. In a small saucepan, bring the heavy cream to a rolling boil.
3. Pour the hot cream over the chocolate and let it sit for 1 minute.
4. Whisk until smooth and glossy.
5. Stir in the butter until fully melted.
6. Let the ganache cool slightly before spreading it over the chilled cheesecake.

Step 7: Garnish and Serve

1. Arrange fresh raspberries on top of the cheesecake.
2. Optionally, add mint leaves for a decorative touch.
3. Slice and serve with extra raspberry sauce on the side.

This Chocolate Raspberry Cheesecake is a masterpiece of flavors and textures, perfect for impressing guests or treating yourself to a luxurious dessert. Enjoy every bite! 🍫🍰🍓

You can find more details here.