Experience the ultimate dessert indulgence with our Chocolate Raspberry Cheesecake. This rich and decadent cheesecake features a chocolate biscuit base, a creamy chocolate raspberry filling, and a luscious chocolate ganache topping. Whether you’re hosting a special event or simply treating yourself, this dessert is sure to impress with its perfect balance of flavors and textures.
Chocolate Raspberry Cheesecake Recipe
Ingredients:
For the Base:
- 300g (10.6 oz) Oreos
- 90g (3.2 oz) unsalted butter
The Cheesecake:
- 225g (8 oz) dark chocolate
- 500g (17.6 oz) full-fat soft cream cheese
- 100g (3.5 oz) caster sugar
- 100g (3.5 oz) light brown soft sugar
- 35g (1.2 oz) cocoa powder
- 3 medium eggs
- 150ml (5.1 fl oz) double cream
- 2 tsp vanilla extract
- 200g (7 oz) raspberries
For the Decoration:
- 100g (3.5 oz) dark chocolate
- 100g (3.5 oz) milk chocolate
- 200ml (6.8 fl oz) double cream
- 100g (3.5 oz) raspberries
- Freeze-dried raspberries
- Chocolate curls
Instructions:
Prepare the Base:
- Preheat the oven to 200ºC (180ºC fan, 400ºF).
- Blitz the Oreos into a fine crumb using a food processor.
- Melt the butter in a separate bowl, then mix it into the Oreo crumbs.
- Press the mixture into the bottom of a deep 8″ (20cm) round tin lined with parchment paper.
- Bake the biscuit base in the oven for 10 minutes. Set aside to cool slightly.
Make the Cheesecake:
- Reduce the oven temperature to 180ºC (160ºC fan, 350ºF).
- In a microwave-safe bowl, melt the dark chocolate in short bursts, stirring until smooth. Allow to cool slightly.
- In a large bowl, beat the full-fat soft cream cheese until smooth.
- Add the eggs one at a time, beating well after each addition. Add the caster sugar and light brown sugar, and beat until combined.
- Sift in the cocoa powder and add the vanilla extract. Beat again to combine.
- Fold in the melted dark chocolate until the mixture is smooth.
- Add the double cream and fold until smooth. Finally, gently fold in the raspberries.
- Pour the cheesecake mixture over the baked biscuit base, spreading evenly.
- Bake in the oven for 35 minutes, or until the center is set but slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove from the oven and refrigerate for at least 6 hours, or overnight.
Decorate the Cheesecake:
- Once the cheesecake has set, combine the dark chocolate, milk chocolate, and double cream in a microwave-safe jug.
- Melt together in short bursts in the microwave, stirring until smooth.
- Pour the chocolate mixture over the top of the cheesecake, spreading evenly.
- Decorate with fresh raspberries, freeze-dried raspberries, and chocolate curls.
- Allow the ganache to set for about 1 hour before slicing and serving.
Additional Information
Tips for Perfect Chocolate Raspberry Cheesecake:
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature before starting. This helps in achieving a smooth and creamy cheesecake mixture.
- Avoid Overmixing: When making the cheesecake layer, mix until just combined to avoid incorporating too much air, which can cause cracks.
- Water Bath: Baking your cheesecake in a water bath can help prevent cracks and ensure even baking. Simply place your springform pan in a larger pan and add hot water until it reaches halfway up the sides of the springform pan.
- Cool Gradually: After baking, let the cheesecake cool gradually to prevent it from cracking. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for about an hour.
Variations:
- Nut-Free Option: If you prefer a nut-free cheesecake, omit the pecans in the garnish or replace them with shredded coconut or chocolate shavings.
- Spices: Feel free to adjust the spices in the carrot cake layer according to your taste. Additional spices like ground ginger or cloves can add a different dimension to the flavor.
- Frosting: For a richer flavor, you can add a layer of cream cheese frosting on top of the cheesecake before adding the sour cream topping.
Storage and Serving:
- Storage: Store the cheesecake in the refrigerator covered with plastic wrap or in an airtight container. It can last for up to 5 days.
- Freezing: This cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
- Serving Suggestion: Serve the cheesecake slightly chilled with a cup of hot tea or coffee for a delightful treat. It pairs well with a light dusting of powdered sugar or a drizzle of caramel sauce.
Chocolate Raspberry Cheesecake FAQs
What makes this Chocolate Raspberry Cheesecake unique?
This cheesecake combines rich dark chocolate and fresh raspberries in a creamy filling atop a chocolate biscuit base, creating a perfect balance of flavors and textures.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance and refrigerated overnight, making it ideal for planning ahead for special occasions.
How do I store leftover cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cheesecake can also be frozen for up to 3 months.
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but the flavor will be sweeter and less intense. Dark chocolate is recommended for a richer taste.
Is it necessary to use a water bath for baking the cheesecake?
Using a water bath helps ensure even baking and prevents cracks in the cheesecake, but it is not strictly necessary, especially if you cover the top with ganache.