Description
This decadent Chocolate Raspberry Cheesecake features a rich Oreo crust, creamy dual-layered cheesecake filling infused with raspberry and chocolate flavors, and a silky chocolate ganache topped with fresh raspberries. Perfect for special occasions, it combines the tartness of raspberries with the deep richness of chocolate in a beautifully marbled dessert.
Ingredients
Crust
- 20 Oreos
- 5 tablespoons butter, melted
Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 3/4 cup full-fat sour cream
- 1/2 cup raspberry puree
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons raspberry extract
- 1-3 drops pink gel food coloring (optional)
- 1/2 cup semi-sweet chocolate chips, melted
- 3 tablespoons unsweetened cocoa powder
Ganache and Topping
- 3/4 cup milk chocolate chips or semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 pint fresh raspberries
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Spray the sides of a 9-inch springform pan with nonstick baking spray and line the sides with a 3-inch wide strip of parchment paper to prevent sticking. Crush 20 Oreos in a food processor until they become fine crumbs. Add 5 tablespoons of melted butter and pulse until the mixture resembles wet sand. Press the crumbs firmly and evenly onto the bottom of the springform pan. Chill in the fridge or freezer while preparing the filling.
- Make cheesecake base: In a mixing bowl, beat 24 ounces of cream cheese on medium speed until smooth. Scrape down the sides and add 1 3/4 cups sugar, beating until incorporated. Add 4 large eggs one at a time, mixing each one fully before adding the next. Scrape the bowl as needed.
- Add wet ingredients: Mix in 3/4 cup full-fat sour cream, 1/2 cup raspberry puree, and 2 teaspoons vanilla extract on medium speed until just combined. Scrape sides and stir the mixture to fully incorporate remaining puree or sour cream.
- Divide batter: Pour half of the batter into a separate bowl, aiming for equal portions using a kitchen scale or measuring cup.
- Flavor the raspberry batter: To one bowl, add 1 1/2 teaspoons raspberry extract and optional 1-3 drops pink gel food coloring and stir thoroughly.
- Prepare chocolate batter: Melt 1/2 cup semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between, until smooth. Add 1/2 cup batter from the second bowl into the melted chocolate and stir quickly to combine without letting it seize. Stir in 3 tablespoons unsweetened cocoa powder fully. Pour this chocolate mixture back into the second bowl of batter and mix evenly.
- Layer the cheesecake: Pour the chocolate batter first into the springform pan and spread it evenly. Slowly pour or spoon the raspberry batter over the chocolate layer cautiously to avoid mixing layers. Spread gently to cover the chocolate batter.
- Bake using water bath: Wrap the springform pan securely with two layers of heavy-duty aluminum foil to prevent leaks. Place the pan inside a larger roasting pan. Pour 1-2 inches of hot water into the larger pan to create a water bath. Bake in the preheated oven for 1 hour and 20 to 30 minutes. The cheesecake is done when the edges are set but the center slightly jiggles like jello.
- Cool the cheesecake: Turn off the oven and crack the oven door slightly. Let the cheesecake cool inside the oven to room temperature.
- Make the ganache: Combine 3/4 cup milk or semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave-safe bowl. Heat in 30-second increments, stirring after each until smooth and syrupy.
- Apply ganache and chill: Pour the ganache over the cooled cheesecake, spreading evenly. Refrigerate until the ganache thickens, about 1 to 2 hours.
- Add fresh raspberries and chill overnight: Top the ganache with 1 pint of fresh raspberries. Return the cheesecake to the fridge and chill for at least 6 hours or overnight to fully set before serving.
Notes
- Using a water bath during baking helps prevent cracks by maintaining gentle, even heat.
- Make sure the cream cheese is at room temperature for a smooth batter without lumps.
- Optional pink food coloring adds a vibrant raspberry hue but can be omitted without affecting flavor.
- Allow the cheesecake to chill thoroughly to ensure clean slices.
- If you do not have a springform pan, a regular cake pan lined with parchment and greased well can be used.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
