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I always feel content seeing a chocolate cheesecake packed with raspberries cooling off after a fun night. Each forkful hits you with rich chocolate, smooth gentle cheesecake, and hits of juicy raspberries. I always make this for special days. You won't need a big slice since it's decadent, so it's ideal for crowds or for two.
This all started after a birthday dinner out. I couldn't believe it tasted even better homemade! Now my husband asks for it every year.
Luscious Ingredients
- Oreo cookies: crush them up for the bottom layer these give a chocolate crunch stick with classic style
- Butter (unsalted): melt this and stir it with crumbs to hold the crust together pick a nice sweet cream if you can
- Semi-sweet chocolate: chop big chunks for both batter and ganache bars melt best use anything fifty five to seventy percent cocoa for good flavor
- Espresso powder: makes chocolate stand out just a pinch optional but worth it pick a nice instant, skip cheap coffee granules
- Cream cheese (regular, brick style): let it sit to warm up so it's smooth and thick skip whipped tubs for structure
- White sugar plus light brown sugar: sweetens things just right the brown bit adds a caramel vibe
- Dutch-process cocoa powder: amps up the chocolate go for good quality here
- Eggs and yolks (large size): these make a rich set and smooth texture always use at room temp
- Heavy cream: brings silkiness to both the creamy filling and the ganache use fresh for best results
- Vanilla extract: smooths out the flavors go for real stuff, not fake
- Fresh raspberries: use these for swirling in and topping double-check for mold and pick plump, pretty ones
- Chocolate sauce: optional but tasty on top use a thick version if you like
- Extra cocoa for dusting: top with this Dutch cocoa for a fancy finish
Simple Steps
- Get the Pan Ready:
- Slather a nine-inch springform pan with a bit of grease then tightly wrap the outside with heavy foil—get every edge covered so the water bath won’t leak in
- Crust Time:
- Pulse your cookies into tiny bits mix well with warm melted butter press firmly into the bottom and a bit up the sides bake the crust at three hundred fifty for ten minutes take out to cool and now lower the oven temp to three twenty-five
- Chocolate Melting:
- Add chopped chocolate and espresso powder into a heatproof bowl set over barely simmering water with the bottom not touching stir gently now and then till melted and smooth take off heat (let it stay on the pot but not over direct heat till you’re ready for it)
- Filling Magic:
- Whip your cream cheese till totally smooth using a food processor scrape sides pour in both sugars and cocoa mix until it’s lump-free Blend in eggs and yolks one at a time while running the machine Drizzle in cream plus vanilla just long enough to mix Don’t keep blending after Add melted chocolate by hand with a spatula—it’ll get thick so take it slow and don’t overmix
- Layer and Bake:
- Smear half the filling on your cooled crust lay raspberries all over then cover with the rest making sure no berries are showing Next set the pan inside a bigger roasting dish place it all in your oven then pour very hot water around your springform—bring it just one inch up the outside Bake sitting in the water bath for seventy minutes the middle should jiggle just a little it’ll set more while cooling
- Cooling Down:
- Take the pan from water remove the foil slide a thin knife around pan’s edge right away to loosen helps keep it from cracking Cool on the counter first then put in the fridge for six hours before removing from pan
- Glossy Ganache:
- Drop chopped chocolate into a bowl heat cream nearly to boiling and pour it over the chocolate wait a bit, then mix till shiny and smooth add in some butter last as it gets silken chill aside till thickened
- Topping Off:
- Spoon the cooled ganache on cold cheesecake let it rest for about an hour before slicing For neat edges wipe your sharp knife between each cut Add extra raspberries, some chocolate sauce, and dust with cocoa powder if you want
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Good to Know
- This treat is loaded with chocolate but isn’t too sugary, so it works for true chocolate fans
- Cool slices taste best and you can keep it fresh in the fridge for five days
- Wrap it up tightly and you can freeze plain cheesecake (no fresh toppings) without worry
- Honestly, the best bites are when you find the soft berries hidden inside. My daughter’s favorite job was always tucking them in—plus sneaking a couple of course!
Keep it Fresh
Leftovers? Just cover lightly and stash in the fridge for up to five days. Toppings hold best if you wait till serving. For freezing, wrap a whole cheesecake in cling film then foil, store up to a month, then let it defrost in the refrigerator overnight.
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Swap Options
No Oreos handy? Use chocolate wafer cookies instead. Any dark or bittersweet chocolate you like will work, but stay clear of chocolate chips because they don’t melt as easily. If you can’t get fresh raspberries, frozen work too—just thaw and pat them dry really well first.
Serving Ideas
Show this off at birthdays or whenever you want to impress. Give out thin slices, and pile on fresh raspberries or more chocolate sauce for extra style. Whipped cream on top is always welcome too.
Fun Backstory
Cheesecakes have been around everywhere, but this American-style one with chocolate and berries is a new favorite at home. Using a water bath in the oven makes every bite super creamy—better than most bakeries. People love how the zingy raspberry cuts through the chocolate richness.
Common Questions
- → Which chocolate melts down best in this dessert?
Semi-sweet bars with 55 to 70 percent cacao melt easily and pack just the right amount of deep flavor in your filling.
- → How do I get my cheesecake super creamy?
Let all your wet stuff reach room temp, then keep mixing the cream cheese till it’s totally lump-free before you throw in eggs and chocolate.
- → Do I really need a water bath in the oven?
Yup, a water bath keeps the heat steady and gentle, which helps everything bake evenly and keeps cracks from popping up.
- → Is it okay to swap in frozen raspberries?
Fresh is best for texture, but if frozen’s what you’ve got, just thaw ’em out and drain so there’s not too much juice.
- → How much chill time does this need before slicing?
Shoot for at least six hours in the fridge—longer’s even better—so it firms up nice and you get perfect pieces.
- → Got tips for cutting nice, sharp slices?
Grab a small sharp knife, give it a wipe after each cut, and you’ll get bakery-style wedges every time.