The Best Chocolate Cheesecake—A Stunning Chocolate Raspberry Cheesecake

• CRUST
• 24 Oreo cookies, finely crushed (2 cups [200 g] crumbs)—ideally process all 24 cookies (including the white filling) in a food processor
• 1/4 cup (4 Tbsp; 56 g) unsalted butter, melted
• RASPBERRY REDUCTION
• 2 cups (280–340 g) raspberries (fresh or frozen)
• 1/3 cup (67 g) granulated sugar
• 2 tsp (10 ml) lemon juice
• 2 tsp (5 g) cornstarch, mixed with 2 tsp (10 ml) cold water
• *(Reserve 2–3 Tbsp [30–45 ml] for swirl; remainder for filling)*
• CHOCOLATE CHEESECAKE FILLING
• 3 blocks (8 oz each; 680 g total) full-fat cream cheese, room temperature
• 4 oz (113 g) semisweet chocolate, melted and slightly cooled
• 4 oz (113 g) milk chocolate, melted and slightly cooled
• 1/2 tsp (2.5 g) espresso powder
• 1 cup (200 g) granulated sugar
• 1/2 cup plus 3 Tbsp (150 ml) heavy cream
• 1/4 cup (60 ml) sour cream
• 2 tsp (10 ml) pure vanilla extract
• 1 tsp (5 ml) raspberry extract (optional)
• 1/8 tsp (a pinch) salt
• 3 large eggs, room temperature
• CHOCOLATE GANACHE
• 4 oz (113 g) dark or semisweet chocolate (60–70% cacao), finely chopped
• 1/2 cup (120 ml) heavy whipping cream
• 1/2–1 Tbsp (7–14 g) butter, at room temperature
• FOR GARNISH
• 1–2 cups (150–300 g) fresh raspberries
• Chocolate shavings or curls (from 1 oz [28 g] chocolate bar)

Instructions

1. 1

   Preheat your oven to 325°F (163°C). Position the racks in the lower third of the oven for even baking and to prevent excess browning. In a mixing bowl, combine the Oreo crumbs and melted butter. Mix until evenly moistened. Lightly grease an 8-inch (20cm) springform pan and wrap the outside of the pan with foil to prevent leakage. Press the crumb mixture firmly into the bottom of the pan. Bake the crust for 7–8 minutes; remove from the oven and let cool completely.

2. 2

   In a small saucepan over medium heat, combine the raspberries, ⅓ cup (67g) sugar, and 2 tsp (10ml) lemon juice. Cook for 5–7 minutes, stirring occasionally, until the berries break down. Stir in the cornstarch slurry (2 tsp (10ml) cornstarch + 2 tsp (10ml) water). Let the mixture simmer for another 5 minutes until it thickens. Strain the reduction through a fine-mesh sieve to remove seeds. Reserve 2–3 tbsp (30–45ml) of this seedless reduction for swirling, then let both portions cool completely.

3. 3

   Increase the oven temperature to 450°F (230°C). Position the oven rack where your cheesecake will bake in the lower third of the oven. Below that rack, place a large pan or baking sheet filled with hot water (about ½–1 inch (1–2cm) deep). This will create the humidity needed to prevent cracking—no need to put the cheesecake pan directly in water.

4. 4

   In a heatproof bowl, melt the 4 oz (113g) semisweet chocolate and 4 oz (113g) milk chocolate using short bursts in the microwave or a double boiler. Stir until smooth; set aside to cool slightly. In a stand mixer (or large bowl with a handheld mixer), beat the cream cheese on medium-low until very smooth, about 3 minutes, scraping down the sides as needed. Add the granulated sugar (1 cup (200g)) and continue beating on medium for 2 minutes, scraping down the sides. Beat in the sour cream, heavy cream, vanilla extract, raspberry extract (if using), espresso powder, and salt until combined and creamy. Mix in the melted chocolate until fully incorporated. Sift the 3 eggs through a fine-mesh sieve directly into the batter. Use a spatula or whisk to help push them through. Discard any clots left in the sieve. Then gently mix the eggs on low speed until just combined (avoid overmixing to prevent excess air). Fold in the remaining (larger portion) of cooled raspberry reduction (all but the 2–3 tbsp (30–45ml) you reserved). Your batter should be a smooth chocolate-raspberry mixture.

5. 5

   Pour the cheesecake batter onto the cooled crust. Take the reserved 2–3 tbsp (30–45ml) of raspberry reduction and dot or drizzle it on top. Use a thin knife or skewer to gently swirl the raspberry into the surface—avoid swirling too deeply or overmixing.

6. 6

   Bake at 450°F (230°C) for 15 minutes. During this time, it should puff slightly and the top edges may begin to brown. Reduce the oven temperature to 250°F (120°C) and continue baking for 60–75 minutes. Start checking around 55–60 minutes. The ideal internal temperature in the centre is 149–152°F (65–67°C)—use an instant-read thermometer to be certain. Do not exceed 155°F (68°C). Once it reaches the correct temperature, turn off the oven and slightly prop the door open. Let the cheesecake sit in the warm oven for 1 hour to cool gradually—this helps prevent cracks.

7. 7

   Remove the cheesecake from the oven and cool at room temperature for about 1 hour. Cover and refrigerate for at least 6–8 hours (ideally overnight) to fully set. For the chocolate ganache: Heat ½ cup (120ml) heavy cream until steaming (not boiling) and pour over 4 oz (113g) chopped chocolate and butter. Let sit for 5 minutes, then stir gently until smooth and glossy. Cool slightly to a drizzle consistency. Drizzle or spread the ganache lightly over the chilled cheesecake, allowing some of the raspberry swirl to remain visible. Top with fresh raspberries and, if desired, chocolate curls or shavings.