Description
Experience pure bliss: a silky dark chocolate cream cheese filling baked in a water bath, set atop a crunchy wafer crust. Full instructions and nutritional facts included.
Ingredients
Scale
- Chocolate wafer crumbs (Oreo or chocolate graham) 1 1/2 cups
- Unsalted butter, melted 6 tablespoons
- Cream cheese, room temperature 32 ounces (four 8-oz packages)
- Granulated sugar 1 1/2 cups
- Large eggs, room temperature 4
- Dark chocolate (70% cocoa or higher), melted 4 ounces
- Raspberry preserves (or seedless jam) 1/2 cup
- vanilla bean paste 1 teaspoon
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Combine the chocolate wafer crumbs and melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan. Wrap the outside of the pan securely in heavy-duty aluminum foil for the water bath.
- Step 2: In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and vanilla bean paste, scraping down the sides of the bowl. Beat in the melted dark chocolate until fully incorporated, then gently mix in the eggs one at a time until just combined, being careful not to overmix.
- Step 3: Pour the dark chocolate filling over the prepared crust. Spoon dollops of raspberry preserves evenly over the top of the filling, then use a thin knife or skewer to gently swirl the preserves into the cheesecake batter, creating a marbled effect.
- Step 4: Place the foil-wrapped pan into a larger roasting pan, then carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan (creating a water bath). Bake for 60 to 75 minutes, or until the edges are set and the center is only slightly jiggly.
- Step 5: Turn off the oven, prop the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. Remove the cheesecake from the water bath, let it cool completely on a wire rack, and then refrigerate for at least 6 hours (preferably overnight) before slicing and serving garnished with fresh raspberries.
Notes
- To store for up to 3 months, freeze slices individually on a tray until solid, then tightly wrap in plastic and foil, thawing overnight in the fridge when ready to enjoy.
- Elevate the dark chocolate notes by pairing a slice with a strong, freshly brewed espresso or a small glass of raspberry fruit juice like Chambord.
- Preventing cracks relies on gentle cooling: make sure to prop the oven door open after baking for the essential one-hour cool-down period before transferring it to the wire rack.
- For the silkiest texture, verify that both the cream cheese and eggs are genuinely at room temperature; this prevents lumps and reduces the need for aggressive mixing which can ruin the cheesecake's density.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16th of a 9-inch cheesecake)
- Calories: 465
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: *The % Daily Value (%DV) for Trans Fat and Unsaturated Fat is not typically listed as there is no official recommended daily intake.
- Trans Fat: 0g
- Protein: 35g