This Raspberry Chocolate Cheesecake is a decadent dessert that combines the richness of chocolate with the tart sweetness of raspberries. A luscious chocolate cheesecake filling is swirled with raspberry preserves and baked to perfection on a crisp Oreo cookie crust. Topped with a smooth chocolate ganache and fresh raspberries, this cheesecake is a showstopper for any occasion.
Ingredients:
For the Crust:
- 15 Oreo cookies, crushed into fine crumbs
- 2 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 15 oz semisweet chocolate, melted
- ½ cup seedless raspberry preserves
For the Chocolate Ganache:
- ⅓ cup heavy whipping cream
- 6 oz semisweet chocolate, chopped
For Garnish:
- Fresh raspberries
- Whipped cream (optional)
Instructions:
Preparing the Crust:
- Preheat the Oven: Set your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the Crust: Combine crushed Oreo cookies with melted butter. Press the mixture firmly into the bottom of the prepared pan. Wrap the outside of the pan with heavy-duty foil to prevent leaks.
Making the Cheesecake Filling:
- Beat the Cream Cheese: In a large bowl, beat cream cheese and sugar until smooth.
- Add Sour Cream and Vanilla: Mix in sour cream and vanilla extract until well combined.
- Incorporate Eggs: Add eggs one at a time, beating on low speed just until blended.
- Melt the Chocolate: In a microwave-safe bowl, melt the semisweet chocolate and stir until smooth.
- Combine Chocolate and Batter: Stir the melted chocolate into the cheesecake mixture until fully incorporated.
- Layer the Raspberry Swirl: Pour half of the cheesecake batter over the crust. In a separate bowl, mix raspberry preserves with a small portion of the batter. Drop spoonfuls of the raspberry mixture over the plain batter. Repeat with the remaining batter and raspberry mixture.
- Bake: Place the springform pan in a larger baking dish and add 1 inch of hot water to the larger dish to create a water bath. Bake for 65-75 minutes, or until the center is just set.
- Cool: Remove the cheesecake from the water bath and let it cool on a wire rack for 10 minutes. Run a knife around the edges to loosen, then cool for another hour. Refrigerate overnight.
Making the Chocolate Ganache:
- Heat the Cream: In a small saucepan, bring heavy whipping cream to a boil.
- Melt the Chocolate: Pour the hot cream over chopped chocolate and whisk until smooth.
- Spread Over Cheesecake: Once the cheesecake has chilled, spread the ganache evenly over the top.
Final Touches:
- Garnish: Decorate with fresh raspberries and whipped cream if desired.
- Serve: Slice and enjoy this indulgent Raspberry Chocolate Cheesecake!
Serving Suggestions:
- Pair with a cup of coffee or hot chocolate for a cozy dessert.
- Serve with a drizzle of raspberry sauce for extra flavor.
- Enjoy chilled for the best texture and taste.
Additional Tips:
- Use Room Temperature Ingredients: This ensures a smooth and creamy cheesecake batter.
- Prevent Cracks: Baking in a water bath helps maintain moisture and prevents cracks.
- Customize the Flavor: Try using dark chocolate for a richer taste or white chocolate for a unique twist.
This Raspberry Chocolate Cheesecake is a luxurious treat that combines the best of chocolate and fruit flavors. Whether for a celebration or a simple indulgence, this dessert is sure to impress! 🍫🍰
You can find more inspiration here.