Dark Chocolate Raspberry Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 36 chocolate sandwich cookies, crushed really fine
02 - 113 grams unsalted butter, melted down

→ Chocolate Raspberry Filling

03 - 4 large eggs, let them warm up first
04 - 2 teaspoons espresso powder
05 - 2 large egg yolks, bring to room temp
06 - 2.5 tablespoons Dutch-process cocoa powder
07 - 120 grams fresh raspberries
08 - 680 grams full-fat cream cheese, soft and ready
09 - 170 grams heavy cream, should be room temperature
10 - 340 grams semi-sweet chocolate, chop it up
11 - 198 grams white sugar
12 - 71 grams light brown sugar, packed in
13 - 2 teaspoons vanilla extract

→ Chocolate Ganache

14 - 283 grams heavy cream
15 - 226 grams semi-sweet chocolate, chop really small
16 - 57 grams unsalted butter, soften and cube

→ Garnish (optional)

17 - 1 cup chocolate sauce
18 - 120 grams fresh raspberries
19 - 0.5 teaspoon cocoa powder

# Instructions:

01 - Get a 23-cm springform pan, wrap the outside tightly with a bunch of foil. Coat the inside with butter or spray, getting all the way up the sides. Turn the oven on to 175°C to get hot.
02 - Mix your crushed cookies and melted butter in a bowl. It's ready when it feels damp and sticks together. Dump in the pan and press down, pushing it up the sides a bit.
03 - Pop the pan in the oven for 10 minutes at 175°C. Pull it out and let it stand on a rack so it cools off. Turn oven down to 165°C.
04 - Heat some water until it's almost boiling. Put a bowl on top (not touching the water), then toss in chocolate and espresso powder. Stir here and there till it's smooth. Let it stay warm over the water.
05 - Put the softened cream cheese into a food processor and let it run about 2 minutes until super smooth. Scrape down the sides. Pour in both sugars and the cocoa powder. Blend again. Crack in eggs and yolks, putting them in one by one and pulsing after each.
06 - While the machine goes, pour in the heavy cream and vanilla. Let it blend for just 20 seconds or so, so it doesn't get overmixed.
07 - Gently fold the melted chocolate blend into the cheesy batter. Stir until it looks glossy and everything's mixed up.
08 - Pour half your filling onto the crust. Scatter the raspberries on top. Add the rest of the filling so the berries are totally buried.
09 - Put your foil-wrapped pan inside a roasting pan. Pour super hot water into the roasting pan about 2.5 cm high. Bake at 165°C for roughly 70 minutes. Sides should look firm but the middle still wobbly.
10 - Take the pan out of the water, peel off foil from the edges so steam can escape. Run a slim knife all around the inside edge. Let it cool completely while still in the pan at room temperature.
11 - Once cool, transfer the pan to the fridge for at least 6 hours. Don't try to take it out or slice yet.
12 - Finely chop the chocolate and put it in a bowl. Warm the cream until almost boiling, then pour it on the chocolate. Wait a minute. Stir until smooth, then add the soft butter—mix until it melts in. Let it sit till the ganache gets a little thick but still spreadable.
13 - Spread ganache all over the top with a spatula. Let it sit out at room temp for an hour so it firms up a bit.
14 - Cut using a sharp knife, wiping between cuts if you want neat slices. Spoon on chocolate sauce, toss on extra raspberries, and dust with cocoa powder if you like. Cover leftovers and stash in the fridge for up to 5 days.

# Notes:

01 - Let your cream cheese, eggs, and cream warm up before starting so the filling gets nice and smooth.
02 - Pick a chocolate that's got 55–70% cocoa in it for the best taste.
03 - Wait until it's fully cold before trying to cut—keeps the slices clean.
04 - Add berries or sauce right before serving for best texture.
05 - You can use a food processor, blender, stand mixer, or even a handheld mixer for the filling.

Back