Description
This dessert features a rich, dense dark chocolate crust, providing a deep cocoa foundation. Above it rests a smooth, creamy raspberry cheesecake layer, offering a delicate balance of sweet and tangy notes. The cheesecake is crowned with a vibrant, glossy raspberry glaze that adds a bright, fruity finish. Fresh raspberries and dark chocolate shards complete the presentation, enhancing both flavor and texture.
Ingredients
- For the Dark Chocolate Crust:
- 200g chocolate sandwich cookies (without cream filling)
- 60g unsalted butter, melted
- 2 tablespoons unsweetened cocoa powder
- For the Raspberry Cheesecake Filling:
- 680g (3 blocks) cream cheese, softened
- 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120ml heavy cream
- 100g fresh or frozen raspberries, pureed and strained
- For the Raspberry Glaze:
- 200g fresh or frozen raspberries
- 50g granulated sugar
- 1 tablespoon cornstarch
- 60ml water
- 1 teaspoon lemon juice (optional)
- For Garnish:
- Fresh raspberries
- Dark chocolate shards
Instructions
- **Prepare the Crust:** Preheat oven to 160°C (325°F). Crush chocolate sandwich cookies into fine crumbs using a food processor or by hand. In a medium bowl, combine the cookie crumbs, melted butter, and cocoa powder, mixing until well combined. Press the mixture evenly into the bottom of a 23cm (9-inch) springform pan. Bake for 10 minutes, then remove from oven and let cool completely.
- **Make the Filling:** In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract and heavy cream. Gently fold in the strained raspberry puree until just incorporated. Do not overmix.
- **Bake the Cheesecake:** Pour the cheesecake filling over the cooled chocolate crust in the springform pan. Prepare a water bath by placing the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- **Cool and Chill:** Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour. Carefully remove the springform pan from the water bath and place it on a wire rack to cool completely at room temperature. Once cool, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully.
- **Prepare the Glaze:** In a small saucepan, combine the raspberries, granulated sugar, water, and lemon juice (if using). Bring the mixture to a simmer over medium heat, mashing the raspberries with a spoon as they cook. In a small separate bowl, whisk the cornstarch with 1 tablespoon of cold water to create a smooth slurry. Stir the cornstarch slurry into the simmering raspberry mixture. Cook, stirring constantly, until the glaze thickens and becomes glossy. Remove from heat and strain the glaze through a fine-mesh sieve to remove all seeds, pressing down on the solids to extract as much liquid as possible. Let the raspberry glaze cool completely to room temperature.
- **Assemble:** Once the cheesecake is thoroughly chilled and the glaze is cool, carefully pour the raspberry glaze over the top of the cheesecake, spreading it evenly with an offset spatula or the back of a spoon.
- **Garnish and Serve:** Garnish each slice or the entire cheesecake with fresh raspberries and dark chocolate shards just before serving.
Notes
Ensure cream cheese is at room temperature for a smooth, lump-free filling.
Do not overmix the cheesecake batter after adding eggs to prevent cracks.
Chilling the cheesecake overnight is crucial for proper setting and flavor development.
For a perfectly smooth glaze, strain the raspberry mixture through a fine-mesh sieve to remove all seeds.
To easily remove the cheesecake from the springform pan, run a thin knife around the edge before releasing the sides.
- Prep Time: 45 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 450 kcal
- Fat: 28g
- Carbohydrates: 50g
- Protein: 8g