Chocolate Raspberry Truffle Cheesecake
Indulge in pure decadence with this Chocolate Raspberry Truffle Cheesecake, a show-stopping dessert that perfectly balances rich chocolate flavors with the brightness of fresh raspberries. Featuring a buttery chocolate cookie crust, a velvety cream cheese filling infused with melted semi-sweet chocolate, and studded with bursts of fresh raspberries, this cheesecake is baked to perfection using a water bath to ensure a luxuriously smooth texture. Topped off with a glossy bittersweet chocolate ganache and garnished with vibrant raspberries, it’s a masterpiece that’s as stunning as it is delicious. Perfect for special occasions or when you simply crave an irresistible blend of creamy, fruity, and chocolaty goodness, this cheesecake is a must-try for dessert lovers everywhere.
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Recipe Information
Ingredients
- 24 pieces chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons unsalted butter
- 24 ounces cream cheese, softened
- 1.25 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 10 ounces semi-sweet chocolate chips
- 2 teaspoons vanilla extract
- 2 cups fresh raspberries
- 0.75 cup heavy cream
- 6 ounces bittersweet chocolate, finely chopped
Instructions
Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan and wrap the outside with aluminum foil to protect against leaks.
Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling them with a rolling pin.
Melt the unsalted butter and mix it with the cookie crumbs until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form a crust. Set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time to the cream cheese mixture, beating well after each addition.
Mix in the sour cream, melted semi-sweet chocolate, and vanilla extract until the batter is smooth and uniform.
Gently fold in the fresh raspberries, being careful not to crush them.
Pour the cheesecake batter over the prepared crust in the pan and smooth the top with a spatula.
Place the springform pan in a large roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan. This water bath prevents cracking.
Bake the cheesecake in the preheated oven for 75 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour before removing it from the water bath.
Once cooled, chill the cheesecake in the refrigerator for at least 6 hours or overnight to fully set.
To make the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove it from the heat and pour it over the chopped bittersweet chocolate in a bowl.
Let the cream and chocolate sit for 1-2 minutes, then stir until the mixture is smooth and glossy.
Pour the ganache over the chilled cheesecake and spread it evenly with a spatula.
Garnish the top of the cheesecake with additional fresh raspberries if desired. Slice and serve chilled.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 30.1 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 54.3 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
