Chocolate Raspberry Cheesecake is a luscious decadent treat. The raspberry jam helps to cut through some of the rich chocolate and makes this a perfectly divine dessert that’s perfect for a special celebration, birthday, or holiday treat.
¼cupunsalted butterat room temperature, cut into cubes
For Garnish (optional)
fresh raspberries
natural unsweetened cocoa powder
Instructions
Prep work:
Preheat the oven to 325° F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with heavy duty aluminum foil. The pan will be in a water bath, so be sure the pan has been wrapped completely. Set the prepared pan aside.
Make the Crust
Break wafers into smaller pieces, and place in a food processor; pulse until fine crumbs. Add butter to cookie crumbs, and process until well blended. Press the cookie mixture into the bottom and up the sides, about ½-inch, of a removable-bottom tart pan. Set aside.
For the Cheesecake:
Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl on top of the pan snugly, but will not touch the simmering water.
Reduce the heat to low and add the 12 ounces chopped chocolate and 2 teaspoons espresso powder into the bowl of the double boiler. Heat until the chocolate is completely melted, stirring occasionally. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
Using a stand mixer, with the paddle attachment, blend the 24 ounces cream cheese on low until completely smooth, about 2 minutes, scraping down the sides of the bowl occasionally. Add in 1 cup granulated sugar, 1/3 cup light brown sugar, and 2 & ½ tablespoons cocoa powder and beat until smooth. Add in the 4 eggs and 2 egg yolks, one at a time, beating until just combined, about 15-20 seconds each.
Slowly add in ¾ cup heavy cream and 2 teaspoons vanilla, and mix until just combined, about 20 seconds.
Remove the bowl from the food processor, and using a rubber spatula, fold the melted chocolate into the cheesecake batter, ensuring that the batter is evenly blended. The batter will be very thick at this point.
Pour half of the cheesecake filling over the prepared crust. Spoon the raspberry jam over the filling, and lightly swirl it into the filling. Pour the remaining batter on top.
Place the foil wrapped springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come up the sides of the springform pan about 1-inch.
Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. You can also test it with an instant read thermometer to see if it has reached between 140° to 150° F. The cake will set completely as it cools.
Remove the cheesecake from the water bath and place the pan on a wire rack to cool. Carefully loosen the foil, then immediately run the tip of a knife or an offset spatula around the sides of the pan, to prevent the top from cracking as it cools.
Let the cake cool completely in the springform pan, then transfer the cheesecake to the refrigerator to chill for at least 6 hours before adding the ganache.
For the Ganache:
Add 8 ounces chopped chocolate to a medium bowl and set aside.
In a small saucepan over medium-heat, bring 1 & ¼ cups heavy cream to a rolling boil then immediately remove from heat. Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, mix the melted chocolate into the cream, until smooth and glossy.
Using a spatula, add in ¼ cup butter and stir until the butter is completely melted. The ganache will be dark and glossy. Pour the ganache over the cooled cheesecake. Place in refrigerator until ganache is set, about 1 hour.
To Garnish & serve:
Top cheesecake with fresh raspberries and a dusting of cocoa powder.
To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
Notes
Store, loosely covered, in the refrigerator, for up to 5 days, or freeze wrapped individual slices for up to a month.