Dark Chocolate Raspberry Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 36 chocolate sandwich cookies (Oreo type), finely crushed
02 - 113 grams unsalted butter, melted

→ Chocolate Raspberry Filling

03 - 340 grams semi-sweet chocolate, coarsely chopped
04 - 2 teaspoons espresso powder
05 - 680 grams full-fat cream cheese, at room temperature
06 - 198 grams granulated sugar
07 - 71 grams light brown sugar, packed
08 - 2.5 tablespoons Dutch-process cocoa powder
09 - 4 large eggs, at room temperature
10 - 2 large egg yolks, at room temperature
11 - 170 grams heavy cream, at room temperature
12 - 2 teaspoons vanilla extract
13 - 120 grams fresh raspberries

→ Chocolate Ganache

14 - 226 grams semi-sweet chocolate, finely chopped
15 - 283 grams heavy cream
16 - 57 grams unsalted butter, at room temperature, cut into cubes

→ For Garnish (optional)

17 - 120 grams fresh raspberries
18 - 1 cup chocolate sauce
19 - 0.5 teaspoon cocoa powder

# Instructions:

01 - Preheat oven to 175°C. Grease the bottom and sides of a 23-cm springform pan. Wrap the outside of the pan tightly in several layers of heavy-duty aluminum foil to ensure it is watertight for the water bath.
02 - Combine crushed chocolate sandwich cookies with melted butter in a large bowl. Mix thoroughly. Press the mixture firmly into the base and slightly up the sides of the prepared pan.
03 - Bake the crust for 10 minutes. Remove from oven and let cool on a wire rack. Lower oven temperature to 165°C.
04 - In a medium saucepan, bring water to a gentle simmer. Place a heatproof bowl over the pan, ensuring it does not touch the water. Add chopped chocolate and espresso powder. Stir occasionally until completely melted, then remove from heat and keep over warm water until needed.
05 - In a food processor, blend cream cheese until smooth, about 2 minutes. Scrape down sides. Add granulated sugar, brown sugar, and cocoa powder. Process until blended. Add eggs and yolks one at a time, processing just until combined.
06 - With the machine running, slowly pour in heavy cream and vanilla extract. Process until just mixed, about 20 seconds.
07 - Fold the melted chocolate mixture into the cream cheese batter until evenly blended and thick.
08 - Pour half of the cheesecake filling onto the cooled crust. Scatter fresh raspberries over the filling in a single layer. Top with remaining batter, making sure all raspberries are covered.
09 - Place the wrapped springform pan in a large roasting pan. Transfer to the oven. Carefully pour hot water into the roasting pan until it reaches 2.5 cm up the sides of the springform pan. Bake for 70 minutes, or until center is just set with a slight jiggle.
10 - Remove the cheesecake from the water bath and place on a wire rack. Gently loosen foil. Run a thin knife along the edge to prevent cracking. Let cool completely in the pan.
11 - Transfer cooled cheesecake to the refrigerator and chill for a minimum of 6 hours before unmolding and slicing.
12 - Place chopped chocolate in a heatproof bowl. In a saucepan, bring heavy cream just to a boil; pour over chocolate. Allow to stand 1 minute, then whisk until smooth and glossy. Stir in butter until fully melted. Let cool at room temperature until thickened slightly.
13 - Pour ganache over the chilled cheesecake, using a spatula to spread it evenly. Allow to set for about 1 hour at room temperature.
14 - Cut with a thin, sharp knife wiped clean between slices. Garnish individual slices with chocolate sauce, fresh raspberries, and a dusting of cocoa powder as desired. Store covered in the refrigerator for up to 5 days.

# Notes:

01 - Ensure all dairy ingredients are at room temperature to prevent lumps in the filling.
02 - Use chocolate with 55-70% cocoa content for optimal flavour and texture.
03 - Do not skip the chilling phase; proper chilling ensures clean slices and firm structure.
04 - Cheesecake keeps best in the refrigerator without fresh garnishes.
05 - A high-powered blender, stand mixer, or hand mixer can substitute for a food processor.

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