This Chocolate Raspberry Cheesecake brings a tasty twist with rich chocolate and tart raspberries. The blend of creamy cheesecake and fruity topping is a real treat!
It’s like a party in your mouth! I love how the chocolate and raspberry balance each other perfectly. Serve it chilled for a refreshing dessert that everyone will enjoy! 🍰❤️
Key Ingredients & Substitutions
Oreo Cookie Crumbs: These cookies create a delicious base for the cheesecake. If you need a gluten-free option, try using gluten-free chocolate cookies instead. They will give a similar taste and texture!
Cream Cheese: Make sure it’s softened to room temperature for easy mixing. If you’re looking for a lower-fat version, consider using reduced-fat cream cheese, but keep in mind the texture may differ slightly.
Chocolate: Semi-sweet or dark chocolate adds richness. If you want to cut down on sugar, use unsweetened chocolate. Just remember to adjust the sweetness of the cheesecake batter by adding more sugar to balance it out.
Raspberries: Fresh raspberries bring a lovely tartness. If you can’t find them, frozen raspberries work too! Just make sure to thaw and drain them well to avoid extra moisture in the cheesecake.
Ganache: Using a combination of dark chocolate and cream provides a luxurious topping. If you prefer, you can substitute with milk chocolate for a sweeter taste.
What’s the Best Way to Prevent Cracks in My Cheesecake?
Cracks can be frustrating, but they’re common in cheesecakes. To help prevent them:
- Cook at a lower temperature and avoid overbaking. The center should still jiggle slightly when done.
- Cooling the cheesecake slowly in the oven helps set the structure and reduces the chance of cracks.
- Consider a water bath (bain-marie) for baking. Wrap the springform pan in foil and place it in a larger pan filled with hot water. This creates gentle, even heating.
- After baking, let it cool gradually at room temperature before refrigerating to minimize stress on the cheesecake.
By paying attention to these details, you’ll have a beautiful cheesecake with a smooth, perfect surface! Enjoy making your Chocolate Raspberry Cheesecake!
Delicious Chocolate Raspberry Cheesecake Recipe
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups Oreo cookie crumbs (about 20 cookies, crushed)
- 1/4 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 8 oz (225g) semi-sweet or dark chocolate, melted and slightly cooled
- 1 cup fresh raspberries (plus extra for garnish)
For The Ganache:
- 1/2 cup heavy cream
- 4 oz (115g) dark chocolate, chopped (for ganache)
- 1 tbsp unsalted butter (for ganache)
For Garnishing:
- Grated dark chocolate or chocolate shavings
- Fresh raspberries
How Much Time Will You Need?
This delightful cheesecake will take about 20 minutes of prep time and 50-60 minutes to bake. Remember to let it cool for about 1 hour in the oven and then refrigerate it for at least 4 hours or overnight. So, overall, it’s best to plan this treat a day ahead for the ultimate flavor experience!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 325°F (163°C). Take a 7-inch springform pan and grease it or line the bottom with parchment paper for easy removal later. This helps ensure your cheesecake comes out perfectly!
2. Make the Crust:
In a mixing bowl, combine the Oreo cookie crumbs with melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of your prepared pan to create a solid crust. Set it aside while you work on the filling.
3. Cream Cheese Mixture:
In a large bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. This usually takes a couple of minutes.
4. Add Sugar and Vanilla:
Next, add the granulated sugar and vanilla extract to the cream cheese mixture. Beat until everything is well combined and smooth.
5. Add Eggs:
Add the eggs to the mixture, one at a time. After each addition, beat gently until just incorporated. This helps to keep your cheesecake light and fluffy!
6. Melt the Chocolate:
Stir in the melted chocolate until the batter is smooth. This is where the rich flavor of your cheesecake comes from!
7. Fold in Raspberries:
Gently fold in the fresh raspberries, being careful not to break them up too much. You’ll want those lovely pieces of berry throughout your cheesecake!
8. Pour into the Pan:
Pour the cheesecake batter over the crust in your springform pan. Spread it evenly with a spatula.
9. Bake the Cheesecake:
Place the pan in the oven and bake for about 50-60 minutes. You’ll know it’s ready when the edges are set, but the center should still jiggle a bit when you gently shake the pan.
10. Cooling:
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This gradual cooling helps prevent cracks in your cheesecake.
11. Chill the Cheesecake:
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or, better yet, overnight so it sets firmly.
12. Prepare the Ganache:
While your cheesecake is chilling, make the ganache. In a small saucepan, heat the heavy cream until it’s just simmering. Remove it from the heat and add the chopped dark chocolate and butter. Let it sit for a couple of minutes, then stir until smooth and glossy.
13. Finish the Cheesecake:
Once your cheesecake is chilled and set, carefully pour the ganache over the top, allowing it to drip down the sides for a beautiful effect!
14. Garnish:
Top your cheesecake with extra fresh raspberries and sprinkle some grated dark chocolate or chocolate shavings on top to make it even more inviting.
15. Serve and Enjoy:
Slice the cheesecake and serve it chilled. Enjoy the wonderful combination of rich chocolate and tart raspberries!
—
This Chocolate Raspberry Cheesecake is not only visually stunning but also packed with flavor. The velvety texture and delightful balance of sweet and tangy will surely impress anyone lucky enough to have a slice. Happy baking!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! Instead of Oreo cookies, you can use other chocolate cookies or even graham crackers for a different flavor. Just make sure to adjust the amount of butter if the cookie base varies in texture!
How Do I Know When the Cheesecake is Done Baking?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools in the oven and in the refrigerator, so don’t worry if it seems a bit wobbly right out of the oven.
Can I Make This Cheesecake Without Raspberries?
Yes! If you prefer a different flavor, you can leave out the raspberries or substitute them with another fruit like strawberries or blueberries. Just remember to adjust the sweetness or acidity based on the fruit you choose!
What’s the Best Way to Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage—just wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 2 months. Thaw it in the fridge overnight before serving!
