Chocolate Raspberry Cheesecake (Printable Version)

# What You'll Need:

→ Crust

01 - 36 chocolate sandwich cookies (Oreo style), smashed to fine crumbs
02 - 113 grams melted unsalted butter

→ Chocolate Raspberry Filling

03 - 680 grams full-fat cream cheese, super soft
04 - 2 large egg yolks, room temp
05 - 2 teaspoons vanilla
06 - 170 grams heavy cream, not cold
07 - 2.5 tablespoons Dutch cocoa powder
08 - 4 large eggs, not cold
09 - 71 grams light brown sugar, firmly packed
10 - 340 grams semi-sweet chocolate, chopped
11 - 198 grams white sugar
12 - 2 teaspoons instant espresso powder
13 - 120 grams fresh raspberries

→ Chocolate Ganache

14 - 226 grams semi-sweet chocolate, sliced small
15 - 283 grams heavy cream
16 - 57 grams soft, cubed unsalted butter

→ For Garnish (optional)

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

# Steps to Follow:

01 - Crimp a bunch of foil all around a 23-cm springform pan so no water can sneak inside. Butter up every part, including the sides. Then, kickstart your oven to 175°C.
02 - In a big bowl, blend cookie crumbs and warm butter with your hands until they lump together. Smush this all over the base of your pan, running it partway up the edge.
03 - Pop your crust into the oven, set a timer for 10 minutes. Let it cool down on a rack, then lower oven heat to 165°C.
04 - Set a saucepan with just-simmering water, then rest a mixing bowl on top, but keep it out of the water. Drop in your chocolate and espresso powder. Stir every so often and let it melt fully. Leave the bowl on warm water for a bit.
05 - Pitch all cream cheese into a food processor and run it until it’s totally creamy, should take 2 minutes. Stop and scrape the sides. Scoop in both sugars and cocoa powder, blend again. Drop eggs and yolks in, one at a time, giving each just a quick mix before tossing in the next.
06 - While it’s running, stream in cream and vanilla, don’t stop for about 20 seconds. Mix just enough to pull it together.
07 - Scrape in your melted chocolate from earlier and gently fold till you get a sticky, even blend.
08 - Pour half that chocolate mix on your cooled crust. Scatter raspberries all around. Pour over the rest so they’re totally covered.
09 - Drop your foil-lined pan into a roasting dish. Slide both into the oven, then add hot water until it’s up about 2.5 cm on the edge. Cook for around 70 minutes. When finished, the middle should shake a little but not look soggy.
10 - Pull your cake from the water, open the foil so steam escapes, and run a thin blade around the edge to dodge cracks. Let the whole thing chill out in its pan till it’s no longer warm.
11 - Move your cooled cake right into the fridge. Let it hang out there at least 6 hours before freeing it or slicing up.
12 - Toss chocolate bits in a heatproof bowl. Gently warm up your cream until it’s almost bubbling, pour it over the chocolate. Wait a minute, then whisk until silky. Add butter and stir till smooth. Let that mixture sit on the counter until it thickens a little.
13 - Work ganache over the top of your cake with a spatula. Let it sit out about an hour so it sets nicely.
14 - Grab a thin, sharp knife and slice, wiping it off every time for neat pieces. Finish each one with some chocolate sauce, raspberries, and if you want, a little sprinkle of cocoa. Store any extras covered in your fridge for up to 5 days.

# Additional Tips:

01 - Ingredients that are cold right from the fridge will make your filling lumpy, so let them warm up.
02 - Any chocolate between 55% and 70% cocoa tastes good here.
03 - Chilling the cake before slicing really keeps every piece looking sharp.
04 - Don't put on any fresh fruit or extras until serving time so the cake stays fresh longer in the fridge.
05 - No food processor? A strong blender, stand mixer, or a hand mixer will all get the job done.

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