Chocolate Raspberry Cheesecake

Introduction
Chocolate raspberry cheesecake is a decadent dessert that combines the rich and creamy texture of cheesecake with the indulgent flavors of chocolate and the bright, tart taste of fresh raspberries. This luxurious dessert is perfect for special occasions or whenever you’re craving something sweet, tangy, and chocolatey all at once.

The History of Chocolate Raspberry Cheesecake
The origins of cheesecake date back to ancient Greece, where it was served as a dessert during the first Olympic Games in 776 BC. Over time, the cheesecake evolved, with many cultures putting their unique spin on the classic recipe. The combination of chocolate and raspberry became popular in the late 20th century, as chefs began to pair rich, creamy flavors with fruity notes for a refreshing contrast. Chocolate raspberry cheesecake, with its mix of creamy cheese, rich chocolate, and tangy raspberries, became a favorite dessert in many fine dining establishments, symbolizing the balance between indulgence and freshness.

Ingredients Breakdown
For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup unsweetened cocoa powder
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ¼ cup heavy cream
• 8 oz semisweet chocolate, melted
• 1 cup fresh raspberries

For the raspberry topping:

• 1 ½ cups fresh raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice

Step-by-Step Recipe

1. Make the Crust:
   Preheat the oven to 325°F (165°C). In a medium bowl, mix together the graham cracker crumbs, cocoa powder, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow to cool.
2. Prepare the Cheesecake Filling:
   In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, and continue to beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and heavy cream until the batter is smooth and creamy. Gently fold in the melted chocolate, making sure it is fully incorporated.
3. Bake the Cheesecake:
   Pour the cheesecake batter over the cooled crust in the springform pan. Place the pan on a baking sheet and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour before transferring it to the refrigerator. Chill for at least 4 hours or overnight.
4. Prepare the Raspberry Topping:
   In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool to room temperature.
5. Assemble the Cheesecake:
   Once the cheesecake has cooled and set, spread the raspberry topping evenly over the surface. If desired, garnish with additional fresh raspberries for a vibrant, fresh touch.

Tips for the Perfect Chocolate Raspberry Cheesecake

• Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before mixing. This ensures a smooth batter without lumps.
• Don’t Overmix: When making the cheesecake filling, mix the ingredients just until combined. Overmixing can introduce air bubbles, leading to cracks in the cheesecake.
• Use High-Quality Chocolate: The quality of chocolate you use will directly impact the flavor of the cheesecake. Opt for good quality semisweet or bittersweet chocolate for the best results.
• Chill Properly: Let the cheesecake cool completely in the oven with the door slightly ajar before transferring it to the fridge. Chilling it overnight allows the flavors to meld and ensures a firmer texture.

Variations and Customizations

• Crust Options: If you’re not a fan of graham crackers, you can substitute them with Oreo crumbs or even crushed nuts like almonds or hazelnuts for a more flavorful and crunchy base.
• Chocolate Options: For a richer, more intense chocolate flavor, try using dark chocolate or a combination of dark and milk chocolate in the cheesecake filling.
• Raspberry Swirl: For an extra twist, you can swirl the raspberry topping into the cheesecake filling before baking for a marbled effect.
• Cheesecake Style: For a lighter version, replace the heavy cream with Greek yogurt or low-fat sour cream.

Health Considerations and Nutritional Value
While chocolate raspberry cheesecake is a delicious treat, it’s important to note that it is high in calories, sugar, and fat. However, you can reduce some of the calories by using lower-fat versions of the cream cheese and sour cream, or by using a healthier crust option, like almond meal or oat flour. Raspberries are high in fiber and vitamin C, which adds a nutritional benefit to the dessert. Enjoy it in moderation as a special indulgence.

FAQ

• Can I make this cheesecake ahead of time? Yes! This cheesecake can be made 1-2 days in advance. Store it in the refrigerator until ready to serve.
• Can I freeze the cheesecake? Yes, you can freeze the cheesecake without the raspberry topping. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
• Can I use frozen raspberries for the topping? Yes, you can use frozen raspberries in place of fresh. Just make sure to thaw and drain them before cooking for the topping.

Chocolate Raspberry Cheesecake

Chocolate raspberry cheesecake is a rich, indulgent dessert combining creamy cheesecake and a tangy raspberry topping. Perfect for special occasions, it balances sweetness with freshness in every bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Servings 10

Ingredients

  

For the Crust:

• 1 full-size package of Oreo cookies 36 sandwich cookies, crushed into fine crumbs
• 1/2 cup 113 grams unsalted butter, melted

For the Chocolate Raspberry Cheesecake:

• 2 cups 340g semi-sweet chocolate, coarsely chopped
• 2 teaspoons espresso powder
• 1 and 1/2 pounds 680g full-fat cream cheese, at room temperature
• 1 cup 198g granulated sugar
• 1/3 cup 71 grams light brown sugar, packed
• 2 and 1/2 tablespoons Dutch-process cocoa powder
• 4 large eggs plus 2 egg yolks at room temperature
• 3/4 cup 170g heavy cream, at room temperature
• 2 teaspoons vanilla extract
• 1 cup 120 grams fresh raspberries

For the Chocolate Ganache:

• 1 and 1/3 cups 226g semi-sweet chocolate, finely chopped
• 1 and 1/4 cups 283 grams heavy cream
• 1/4 cup 57g unsalted butter, at room temperature, cut into cubes

For Garnish (optional):

• 1 cup 120 grams fresh raspberries
• 1 cup chocolate sauce use your favorite store-bought variety
• 1/2 teaspoon cocoa powder

Instructions

 

For the Crust:

• Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the exterior of the pan with multiple layers of heavy-duty aluminum foil. This is important because the pan will be placed in a water bath, so ensure it is securely wrapped from all sides.
• In a large bowl, combine the crushed cookie crumbs with melted butter and mix thoroughly.
• Press the mixture into the bottom and slightly up the sides of the prepared pan.
• Bake the crust in the preheated oven for 10 minutes. Once done, remove the crust from the oven and set it aside on a cooling rack. Lower the oven temperature to 325°F.

For the Chocolate Raspberry Cheesecake:

• Fill a medium-sized pot one-third of the way with water and bring it to a low simmer over medium heat. Place a heatproof bowl that fits snugly on top of the pot, ensuring it doesn’t touch the simmering water.
• Once the water is simmering, add the chopped chocolate and espresso powder into the bowl over the pot. Stir occasionally with a silicone spatula until the chocolate is fully melted. Remove the pot from heat but leave the bowl of chocolate over the hot water. Set it aside until ready for use.
• In a food processor, pulse the cream cheese until smooth, scraping down the sides of the bowl as needed, for about 2 minutes. Add both sugars and cocoa powder, and continue to beat until smooth. Add the eggs and egg yolks one at a time, mixing until just combined.
• Slowly add in the heavy cream and vanilla extract, mixing until incorporated, about 20 seconds.
• Fold the melted chocolate into the batter. The batter will become quite thick.
• Remove the bowl from the food processor and stir the mixture a few times with a rubber spatula to ensure it is evenly blended.
• Pour half of the batter over the partially baked crust. Arrange raspberries in a single layer, then pour the remaining batter over the top, ensuring all raspberries are covered.
• Place the springform pan into a roasting pan or large baking dish. Add enough hot water to the roasting pan to reach about 1 inch up the sides of the springform pan.
• Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center is set but still slightly jiggly. The cheesecake will firm up as it cools.
• Remove the pan from the water bath and place it on a wire rack. Carefully peel off the aluminum foil, and immediately run a knife around the sides of the pan to prevent cracking.
• Cool the cheesecake completely in the pan, then transfer it to the refrigerator to chill for at least 6 hours before removing it from the pan and slicing.

For the Chocolate Ganache:

• Add the chopped chocolate to a medium bowl and set it aside.
• In a small saucepan, bring the cream to a rolling boil over medium heat, then remove from the heat immediately. Pour the hot cream over the chocolate pieces and let it sit for 1 minute.
• Whisk the mixture until it becomes smooth and glossy.
• Add the butter and stir with a spatula until the butter is fully melted. The ganache will become dark and glossy. Set it aside at room temperature until needed.
• Pour the ganache over the chilled cheesecake and allow it to set for about 1 hour.

To Garnish & Serve:

• To serve, slice the cheesecake using a thin-bladed sharp knife, wiping the knife clean between cuts.
• Top each slice with a drizzle of chocolate sauce, a few raspberries, and a light dusting of cocoa powder. If presenting the cheesecake whole, drizzle the chocolate sauce over the entire cake, then top with raspberries and cocoa powder.
• Store any leftovers loosely covered in the refrigerator for up to 5 days.

Notes

If you don’t have a food processor, you can substitute with a high-powered blender, or use an electric stand mixer or hand mixer instead.
I recommend using chocolate with a cocoa content between 55% and 70% for the best flavor and texture.
Be sure not to skip the chilling phase! If you slice into the cheesecake before it has chilled properly, it will have a consistency more like a lava cake.
This cheesecake can be stored in the fridge for up to 5 days, but it keeps best without any toppings (other than the ganache).