Chocolate Raspberry Cheesecake recipe

Chocolate Raspberry Cheesecake is a decadent dessert that combines rich chocolate, tangy raspberry sauce, and creamy cheesecake for an irresistible treat. This show-stopping dessert is perfect for special occasions or to impress your guests.

Ingredients

Raspberry Sauce

• Frozen Raspberries – Provide a tangy and fruity base for the sauce.
• Water – Helps in cooking down the raspberries.
• Granulated Sugar – Balances the tartness of the raspberries.
• Cornstarch – Thickens the sauce for a smooth consistency.

Crust

• Oreo Cookies – Form the rich and chocolatey base.
• Unsalted Butter – Binds the cookie crumbs together.

Cheesecake

• Semisweet Chocolate Chips – Add a deep chocolate flavor.
• Heavy Cream – Creates a silky texture.
• Cream Cheese – The creamy base of the cheesecake.
• Granulated Sugar – Sweetens the filling.
• Dutch-Processed Cocoa Powder – Enhances the chocolate flavor.
• Eggs – Provide structure and richness.
• Vanilla Extract – Adds warmth and depth.
• Mint Leaves – For garnish.

Note: Ingredient measurements can be found in the recipe card below the article.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F. Lightly grease a 9-inch springform pan and line it with parchment paper. Set aside.

Step 2: Make the Raspberry Sauce

To a medium saucepan over medium heat, add the raspberries, water, sugar, and cornstarch. Stir to combine. Cook, stirring occasionally, until the raspberries break down and the sauce thickens, about 20-25 minutes. Set aside to cool slightly.

Step 3: Prepare the Crust

In a small bowl, combine the crushed Oreo cookies and melted butter, stirring until the crumbs are fully coated. Press the mixture evenly into the bottom of the prepared springform pan. Wrap the bottom and sides of the pan with two layers of heavy-duty aluminum foil. Set aside.

Step 4: Melt the Chocolate

In a microwave-safe bowl, combine the chocolate chips and ¼ cup of heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and smooth. Set aside.

Step 5: Make the Cheesecake Filling

To the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese. Mix until smooth. Add the sugar and cocoa powder, beating until fully incorporated.

Add the eggs one at a time, mixing well between each addition. Pour in the remaining ½ cup of heavy cream and vanilla extract. Mix until combined. Gently fold in the melted chocolate mixture, stirring until no white streaks remain.

Step 6: Assemble the Cheesecake

Pour half of the cheesecake filling into the prepared crust. Dollop 4 tablespoons of raspberry sauce over the filling. Carefully add the remaining cheesecake batter, then dollop 4 more tablespoons of raspberry sauce on top. Use a butter knife or skewer to gently swirl the sauce into the filling to create a marbled effect without disturbing the crust.

Step 7: Bake the Cheesecake

Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 100-105 minutes, or until the sides are set and the center is slightly jiggly.

Step 8: Cool and Chill

Remove the cheesecake from the oven and allow it to cool on a wire rack until it reaches room temperature, about 1 hour. Transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight.

Step 9: Garnish and Serve

Garnish the cheesecake with mint leaves and serve with the remaining raspberry sauce.

How to Serve

Chocolate Raspberry Cheesecake is best served chilled with a drizzle of raspberry sauce on each slice. Pair it with a cup of coffee or tea for a complete dessert experience.

Make Over

Make Ahead

This cheesecake can be made a day in advance. The flavors deepen as it chills, making it even more delicious.

Storing

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Freezing

Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work perfectly. You may need to adjust the cooking time slightly as fresh berries release less water.

Can I skip the water bath?
While the water bath helps prevent cracks, you can bake without it. Just be aware the texture may be slightly less creamy.

Can I use milk chocolate instead of semisweet?
Yes, but the cheesecake will be sweeter, so you may want to reduce the sugar slightly.

Chocolate Raspberry Cheesecake is a luxurious dessert that perfectly balances rich chocolate and tart raspberries. Whether for a special occasion or simply to treat yourself, this cheesecake is sure to impress!

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