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Nothing beats this dark chocolate raspberry cheesecake when you want something lush and surefire for a fun night. Swirls of smooth chocolate filling and bursts of juicy raspberries under a glossy chocolate shell make each forkful feel like a celebration. This dessert always grabs attention at big gatherings. At my house, there's never a crumb left—everyone tries for seconds.
Every time I bring this for birthdays or Christmas, my whole extended family faces off to get the last piece. The cheesecake always vanishes way faster than anything else on the dessert table—I can't ever sneak a secret slice for myself!
Irresistible Ingredients
- Chocolate ganache items: For the shiny top, gather fresh chocolate, some more heavy cream, and unsalted butter—stick to top-notch stuff, just like for the base.
- Egg yolks: Bring in that extra silkiness—use them really fresh if you can.
- Vanilla extract: It softens up the chocolate and berry flavors. Real vanilla's always better than the fake kind.
- Full fat cream cheese, softened: This is your secret for creamy, dreamy slices. Skip the whipped tubs and grab those dense blocks for great texture.
- Heavy cream (let it warm up first): Gives cloud-like filling and glossy ganache. Don’t skimp—keep it full fat.
- Fresh raspberries: Pop them into the mix and scatter on top. Go for firm, deep red berries—no mushy ones.
- Semi-sweet chocolate, chopped up: The hero behind the filling and topping. Use good dark chocolate with at least 60% cocoa for a grown-up flavor.
- Chocolate sandwich cookies (think Oreos): Crush for a rich, crunchy base. Smell the cocoa—if they’re stale, skip them.
- Light brown sugar, packed tight: Sweetens and brings a hidden caramel background to the filling.
- Eggs, large, warmed up: Help set the cheesecake so it holds together. Fresher eggs always work best.
- Melted unsalted butter: Binds the crust and adds bold taste. Grab a nice European-style butter if you can.
- Cocoa powder, chocolate sauce, more berries for garnish: Dust, drizzle, and scatter for a fancy look—pick your prettiest berries and richest cocoa.
- Espresso powder: Boosts the chocolate notes (it won’t taste like coffee in the end). Use the fine baking kind.
- Dutch process cocoa: Brings color and a bakery-style richness. Go dark for best looks.
- Granulated sugar: Lends the sweetness and helps the filling hold its shape. Organic gives a nice pure taste if you want to splurge.
Easy Step-by-Step Guide
- Slice and Garnish:
- Dip a sharp knife in hot water and wipe clean between each wedge for pro slices. Top every piece with a handful of fresh berries, extra sauce, or cocoa dust. Pop leftovers in the fridge with a tight cover.
- Add Ganache Topping:
- Pour that smooth ganache all over your cold cheesecake. Spread it with a spatula until totally coated and let it sit out for about an hour to firm up.
- Make Ganache:
- Put your finely chopped chocolate in a bowl. Heat cream until it's just boiling—pour it straight over the chocolate. After a minute, whisk until it’s glossy, toss in cubed butter, and swirl until melted. Let ganache thicken up before using.
- Refrigerate Overnight:
- Cool cheesecake in the pan, then pop it in the fridge for at least six hours (overnight's best). That way, you'll get tidy slices and fuller flavor.
- Cool and Chill:
- Take the pan out of the water bath, peel back some foil to let steam escape, and run a skinny knife around the inside to keep the top from cracking. Let it cool down on the counter.
- Prepare Water Bath and Bake:
- Set your wrapped pan inside a roasting tray. Add some really hot water to come about halfway up the sides. Bake at 165 C for around 70 minutes. You want the middle wobbly, but not liquid.
- Assemble Cheesecake Layers:
- Spread half the filling into the crust. Toss those juicy raspberries right on top. Pour the rest of that luscious chocolate mix over, covering every berry.
- Incorporate Chocolate:
- Gently fold the melted chocolate and espresso mixture into your creamy filling till it all looks blended and smooth.
- Add Eggs and Cream:
- Crack in the eggs and yolks one by one, blending just until mixed each time. Drizzle in heavy cream and vanilla while it spins, then stop after 20 seconds to keep it light.
- Blend Cream Cheese Base:
- Pop softened cream cheese into the food processor, blend super smooth. Add sugars and cocoa, then buzz again till all mixed in.
- Melt Chocolate and Espresso:
- Warm water in a saucepan but don't boil. Rest a bowl over this so it barely touches the steam. Throw in your chocolate and espresso, stirring until glossy and dripping smooth. Keep warm till it's needed.
- Bake and Cool the Crust:
- Bake the pressed crust at 175 C for 10 minutes, then set aside to cool. Drop oven heat to 165 C for the main event.
- Make the Crust:
- Mix crushed cookies and melted butter in a big bowl. Smash the mixture evenly into the pan bottom and a bit up the sides—your hands or a measuring cup work great.
- Prepare the Pan:
- Grab a 23 cm springform pan, wrap it tight in foil so water won't sneak in, then grease it well. Get your oven going at 175 C.
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The best bit is hands-down the ganache—sometimes I keep an extra spoonful just for myself. My niece claims this is her wish cake, since she always grabs the first raspberry on top for her birthday.
Keeping It Fresh
Stash your cake in a snug container or wrap it up in the fridge. Stays yummy for five days. Want to make ahead? Freeze slices on their own, then thaw overnight for almost bakery-fresh treats. Decorate with fresh berries right before serving so they pop.
Swap Ideas
Try bittersweet chocolate instead of semi-sweet for a stronger kick—just add more sugar if you need more sweetness. Gluten free? Use gluten free cookie crumbs for the base. For a lighter creaminess, swap in some mascarpone instead of using all cream cheese.
Ways to Serve
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I like big slices with soft whipped cream and a spoonful of berry sauce. Throw a party vibe by baking minis in little pans—everyone gets a personal treat.
Fun Background
Blending classic New York style with chocolate and raspberry gives this sweet a whole new spin. The fresh fruit and cocoa mash-up brings together American and European dessert flavors for a true crowd pleaser. It's a favorite at any get together.
Frequently Asked Questions
- → What's the trick for super smooth cheesecake?
Let all your ingredients hang out and get to room temp. Especially cream cheese, cream, and eggs. After you add the eggs, don’t go wild—mix gently until it looks nice and smooth.
- → Why pop it in a water bath?
Baking it this way keeps the filling extra creamy and helps stop those pesky cracks from showing up.
- → Is it ok to use frozen raspberries?
Go for it! Just remember to thaw them first and blot off extra juice so things don’t get soggy.
- → How long do I need to chill before I can slice it?
Best bet is to let it cool for 6 hours or more (even overnight!) so it sets up for tidy slices.
- → What type of chocolate should I pick for ganache?
Semi-sweet chocolate (55% to 70% cocoa) works like a charm. It melts smooth and tastes just right.
- → What if I don't have a food processor?
No problem! You can use a blender, handheld mixer, or a stand mixer to get the filling nice and creamy.