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Chocolate Raspberry Cheesecake

Chocolate raspberry cheesecake topped with fresh raspberries, chocolate shavings, and dripping chocolate ganache on a cookie crust.

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A rich and indulgent Chocolate Raspberry Cheesecake with a baked Oreo base, creamy chocolate raspberry filling, and a decadent ganache topping—perfect for any special occasion.

Ingredients

Scale
  • 300g Oreos
  • 90g unsalted butter
  • 225g dark chocolate (70%+ cocoa)
  • 500g full-fat cream cheese
  • 100g caster sugar
  • 100g light brown sugar
  • 35g cocoa powder
  • 3 medium eggs
  • 150ml double cream
  • 2 tsp vanilla extract
  • 200g fresh raspberries
  • 100g dark chocolate (for ganache)
  • 100g milk chocolate (for ganache)
  • 200ml double cream (for ganache)
  • 100g fresh raspberries (for topping)
  • Freeze-dried raspberries (for topping)
  • Chocolate curls (for topping)

Instructions

  1. Preheat the oven to 200ºC (180ºC fan). Line and prepare an 8″ springform pan.
  2. Blitz Oreos to a fine crumb and mix with melted butter.
  3. Press into the base of the tin and bake for 10 minutes. Remove and reduce oven to 180ºC (160ºC fan).
  4. Melt dark chocolate until smooth and set aside to cool slightly.
  5. Beat cream cheese until smooth, then add eggs, caster sugar, and brown sugar. Mix well.
  6. Add cocoa powder and vanilla extract. Beat to combine.
  7. Fold in cooled chocolate, then double cream, then fresh raspberries.
  8. Pour filling over baked base and smooth the top.
  9. Bake for 35 minutes. Then turn off oven and leave cheesecake inside with door slightly ajar for 1 hour.
  10. Refrigerate the cheesecake for at least 6 hours or overnight.
  11. To make ganache, melt dark and milk chocolate with cream until smooth.
  12. Pour ganache over set cheesecake, then decorate with fresh raspberries, freeze-dried raspberries, and chocolate curls.
  13. Chill for 1 more hour, then slice and serve.

Notes

  • Use full-fat cream cheese to prevent splitting.
  • Use a bain marie to avoid cracks.
  • Freeze individual slices for up to 3 months.
  • Fresh raspberries give better results than frozen.
  • Let cheesecake cool slowly to avoid texture issues.

Nutrition