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Chocolate Raspberry Cheesecake

A delightful twist on the classic cheesecake, combining rich chocolate and tart raspberry for an indulgent dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 6 hours
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Raspberry Sauce
  • 1 bag (12 ounces) frozen raspberries Fresh raspberries can be substituted.
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch
For the Cheesecake Crust
  • 24 cookies Oreo cookies, crushed
  • 1/4 cup unsalted butter, melted Use carefully to avoid separation.
For the Cheesecake Filling
  • 2 cups semisweet chocolate chips High-quality brands like Ghirardelli are recommended.
  • 3/4 cup heavy cream, room temperature, divided
  • 3 packages (8 ounces each) cream cheese, room temperature Let sit out for 30-60 minutes before use.
  • 1 1/2 cups granulated sugar
  • 1/4 cup Dutch processed cocoa powder Regular unsweetened cocoa powder can be used as a substitute.
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Mint leaves for garnish

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line it with parchment paper.
  2. In a medium saucepan over medium heat, combine raspberries, water, sugar, and cornstarch. Cook for about 20-25 minutes until thickened, stirring occasionally. Let the sauce cool.
  3. In a small bowl, mix the crushed Oreo cookies with melted butter until well combined. Press this mixture into the bottom of the prepared springform pan. Wrap the pan with aluminum foil.
  4. Melt the chocolate chips with 1/4 cup of heavy cream in the microwave, stirring until smooth.
Making the Cheesecake Mixture
  1. In a stand mixer, beat the cream cheese until creamy, then gradually add in sugar and cocoa powder, mixing until fully integrated.
  2. Add the eggs one at a time, ensuring each is well mixed, then fold in the remaining heavy cream and vanilla.
  3. Gently mix in the melted chocolate mixture until combined.
Layering and Baking
  1. Pour half of the cheesecake mixture into the crust. Spoon dollops of the cooled raspberry sauce on top, followed by the rest of the cheesecake mixture.
  2. Use a knife or toothpick to gently swirl the raspberry sauce into the cheesecake filling.
  3. Place the springform pan inside a larger roasting pan and pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
  4. Bake for 100 to 105 minutes, or until the sides are set and the center has a slight jiggle. Do not over-bake!
Cooling and Serving
  1. Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours, or ideally overnight, to set fully.
  2. Garnish with fresh mint leaves and extra raspberry sauce before serving.

Notes

Ensure your cream cheese and butter are at room temperature for easy mixing. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. This cheesecake can be made a day in advance.