Chocolate Raspberry Cheesecake

Indulge in this decadent raspberry chocolate cheesecake! With a chocolate biscuit base, creamy chocolate raspberry filling, and more chocolatey goodness, it’s a true delight! Perfect for any celebration or simply treating yourself, this Raspberry Chocolate Cheesecake is a gourmet delight that promises an unforgettable dessert experience.

Imagine savoring this Raspberry Chocolate Cheesecake—it’s like tasting a heavenly blend of flavors! Picture this: a creamy cheesecake with a velvety texture, enriched with dark chocolate that melts in your mouth with every bite. And here’s the exciting part: swirls of tangy raspberry puree run through it, adding a burst of sweet and tart that perfectly complements the chocolatey richness.

What’s so great about this recipe? It’s all about the contrast—it mixes creamy with tangy, sweet with bitter. It creates a delicious balance that will definitely excite your taste buds. Whether you’re unwinding after a busy day or hosting a gathering, this cheesecake will be the star of the show, leaving everyone wanting more. Get ready to fall in love with every delicious mouthful!

Ingredients Note:

Base

• For the base, I went with Oreos this time for a darker contrast, but feel free to use digestives, shortbread, gingernuts, or your favorite biscuit! I used less butter than usual since Oreos have their own creamy filling. Don’t worry, leave it in! To prevent leakage, I suggest baking the base for about 10 minutes before adding the filling.

Filling

• For the filling, I went all out to achieve that rich, fudgy chocolate flavor, and let me tell you, it was absolutely worth it! Each bite feels like heaven (again).
• Chocolate: To get that intense, indulgent taste, I highly recommend using DARK chocolate with a high cocoa content. I also add cocoa powder for an extra chocolatey kick.
• Cream cheese: Stick to FULL-FAT CREAM CHEESE for the best results. Using lower-fat options can lead to splitting and disappointment.
• Sugar: I used a mix of caster sugar and light brown sugar for a balanced flavor, but you can use either one on its own if you prefer.
• Eggs: I used medium eggs, but large ones will work just fine. Three large eggs won’t cause any issues in a baked cheesecake.
• Cream: I opted for double cream, but soured cream and natural yogurt are great alternatives.
• Flavors: I always include vanilla, and of course, the star of the show – raspberries!

Tip

• When it comes to baked cheesecakes, there are a few tricks that can come in handy, depending on the results you want.
• If you want to avoid cracks on the surface after cooling, consider baking your cheesecake in a water bath, also known as a bain marie. Simply wrap the base and sides of your tin in foil to protect it from water. Then, place the tin in a larger tray filled halfway with water. This helps regulate the temperature and prevents the cheesecake from drying out too much. Just be cautious when removing the cheesecake from the water bath.

Love cheesecakes? Be sure to check out these other delicious cheesecake recipes!

• Biscoff Cheesecake
• Mini Biscoff Cheesecakes
• Mini Cranberry Cheesecakes
• Mini Strawberry Cheesecakes

Raspberry Chocolate Cheesecake

Indulge in this decadent raspberry chocolate cheesecake! With a chocolate biscuit base, creamy chocolate raspberry filling, and more chocolatey goodness, it’s a true delight! Perfect for any celebration or simply treating yourself, this Raspberry Chocolate Cheesecake is a gourmet delight that promises an unforgettable dessert experience.

Prep Time: 30 minutes
Cook Time: 45 minutes
Cooling/Setting Time: 7 hours hours
Total Time: 8 hours 15 minutes
Servings: 15 slices
Recipe: Inspired by Janes Patisserie

Ingredients

Base

• 300 grams oreos
• 90 grams unsalted butter

Cheesecake

• 225 grams of dark chocolate
• 500 grams full-fat soft cream cheese
• 100 grams caster sugar
• 100 grams of light brown soft sugar
• 35 grams of cocoa powder
• 3 medium eggs
• 150 ml double cream
• 2 teaspoons vanilla extract
• 200 grams raspberries

Decoration

• 100 grams of dark chocolate
• 100 grams milk chocolate
• 200 ml double cream
• 100 grams raspberries
• freeze-dried raspberries
• chocolate curls

Instructions

Base

1. Preheat your oven to 200ºC/180ºC fan and prepare a deep 8″/20cm round tin.
2. Crush the biscuits until they form fine crumbs.
3. In a separate bowl, melt the butter and then mix it into the biscuit crumbs. Press this mixture firmly into the bottom of the lined tin.
4. Bake the biscuit base in the preheated oven for 10 minutes.

Cheesecake

1. Once the base is baked, reduce the oven temperature to 180ºC/160ºC fan and set the biscuit base aside.
2. In a bowl, melt the dark chocolate until smooth, either using the microwave in short bursts or a double boiler.
3. In a separate large bowl, beat the full-fat cream cheese until smooth.
4. Add the eggs one by one, beating well after each addition, then mix in the sugars until combined.
5. Add the cocoa powder and vanilla extract, and beat again until smooth.
6. Carefully fold in the cooled melted dark chocolate until well combined.
7. Fold in the double cream until smooth, then gently fold in the raspberries.
8. Spread this mixture over the baked biscuit base and bake the cheesecake in the oven for 35 minutes.
9. After baking, let the cheesecake cool in the oven with the door slightly ajar for about an hour.
10. Remove the tin from the oven and put the cheesecake in the fridge for at least 6 hours before serving.

Decoration

1. Once the cheesecake has set, prepare the chocolate topping by combining dark chocolate, milk chocolate, and double cream in a jug.
2. Melt the mixture together and stir until smooth.
3. Pour the chocolate topping over the cheesecake and spread it evenly.
4. Sprinkle chocolate curls, raspberries, and freeze-dried raspberries on top.
5. Allow the topping to set for about an hour before slicing the cheesecake into portions and enjoying it!

Here are some notes for your cheesecake recipe:

– You can make the base non-chocolate by skipping the cocoa powder.
– I highly recommend using dark chocolate for the best flavor. Don’t worry, it won’t taste bitter.
– This cheesecake could last for 3+ days in the fridge.
– You may freeze this cheesecake for 3+ months.
– To prevent cracks on the surface, consider baking the cheesecake in a water bath (bain marie):
– Wrap the base of the cheesecake tin in foil to keep water out.
– Place the tin in a larger pan with about 1″ of water.
– Bake the cheesecake in this setup.