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
- Preheat your oven to 200ºC/180ºC fan and prepare a deep 8″/20cm round tin.
- Crush the biscuits until they form fine crumbs.
- 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.
- Bake the biscuit base in the preheated oven for 10 minutes.
Cheesecake
- Once the base is baked, reduce the oven temperature to 180ºC/160ºC fan and set the biscuit base aside.
- In a bowl, melt the dark chocolate until smooth, either using the microwave in short bursts or a double boiler.
- In a separate large bowl, beat the full-fat cream cheese until smooth.
- Add the eggs one by one, beating well after each addition, then mix in the sugars until combined.
- Add the cocoa powder and vanilla extract, and beat again until smooth.
- Carefully fold in the cooled melted dark chocolate until well combined.
- Fold in the double cream until smooth, then gently fold in the raspberries.
- Spread this mixture over the baked biscuit base and bake the cheesecake in the oven for 35 minutes.
- After baking, let the cheesecake cool in the oven with the door slightly ajar for about an hour.
- Remove the tin from the oven and put the cheesecake in the fridge for at least 6 hours before serving.
Decoration
- Once the cheesecake has set, prepare the chocolate topping by combining dark chocolate, milk chocolate, and double cream in a jug.
- Melt the mixture together and stir until smooth.
- Pour the chocolate topping over the cheesecake and spread it evenly.
- Sprinkle chocolate curls, raspberries, and freeze-dried raspberries on top.
- 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.
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