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Raspberry Chocolate Ganache Cheesecake with Oreo Crust

Raspberry Cheesecake with Chocolate Ganache is decadently rich and creamy cocooned in a buttery Oreo Crust and topped with fresh sweetened raspberries.  Does it get any better?! This Raspberry Cheesecake with Chocolate Ganache Recipe is show stopping delicious!  It's Christmas worthy!  
Course Dessert
Cuisine American
Servings 10

Ingredients

Crust

  • 20 oreos
  • 4 tablespoons butter, melted

Cheesecake Filling

  • 5 8 oz. pkgs. Cream Cheese at room temperature, cut into chunks (2 1/2 lbs)
  • 1 1/2 cups sugar
  • 5 whole eggs at room temperature
  • 2 egg yolks at room temperature
  • 1/3 cup sour cream
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons vanilla extract

Easy Chocolate Ganache

  • 7 oz. bittersweet chocolate*
  • 3 oz. semisweet chocolate*
  • 3/4 cup heavy cream
  • 2 tablespoons butter

Raspberry Topping

  • 1 1/2 pints (3 x 6 oz. pkgs) fresh raspberries
  • 1 cup raspberry jelly

Instructions

  • Waterproof a 9" springform pan by placing 2 large 18" x 18" pieces of aluminum foil on a flat surface underneath the pan then gently folding (to make sure you don't create any holes) up the sides of the foil around the pan. Line bottom with parchment paper and lightly grease the inside of your entire springform pan with nonstick cooking spray.**
  • Preheat oven to 350°F, with the oven rack in lower third of oven. Fill a roasting pan with 1 1/2 inches water to create a water bath for your cheesecake (to prevent cracking). Place roasting pan in the oven while you prepare your cheesecake.
  • To make the crust, pulse the oreos in a food processor or blender until until finely ground. Pour ground oreos in a large bowl and stir in melted butter; mix until well combined. Pour oreo crumbs into springform and firmly press the crumbs down on the bottom of the pan until you have an even layer. Wipe out your food processor or blender and add chocolate. Pulse until finely chopped (more chopped than in my picture).
  • To make the cheesecake filling, add cream cheese and sugar to the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs, then the 2 egg yolks, 1 at a time, mixing 30 seconds after each egg/egg yolk, scraping down the sides of the bowl as necessary. With the mixer still running, add the sour cream, lemon juice and vanilla. Mix until well incorporated then pour directly onto uncooked oreo crust.
  • To bake your cheesecake, place the cheesecake in the water bath and cook for 90-115 minutes OR until the edges are firm and the center of the cheesecake is still wobbly, but not runny. (The baking time can vary due to the differences in ovens, so make sure to check the cheesecake at 90 minutes and cook longer if necessary.)
  • To gently cool your cheesecake and prevent cracking, turn off your oven and crack open the oven door. Allow cheesecake to cool in oven for 60 minutes, then remove to a wire rack and gently run a hot knife along the edges of the cheesecake (to prevent cracking) then continue to cool for 2-3 hours or until cheesecake is completely cooled. Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for 1 hour then cover with ganache.
  • To make ganache, add heavy cream and butter to a large microwave safe bowl and heat for 2 minutes, stir to combine. Heat at 30 second intervals if butter is not completely melted at this point. Add already chopped chocolate (see step 3) and stir until chocolate is melted. Let cool for 15 minutes. Now, you can either remove springform and allow the ganache to run over the cheesecake edges slightly when you spread it evenly over the cheesecake with a spatula or back of a spoon (like in my coconut cheesecake pictured), or you can keep the springform on and spread the ganache just to the edges like in my raspberry cheesecake pictures - entirely personal preference. Cover and chill for overnight but best if 24 hours.
  • At the same time you chill cheesecake with ganache, gently mix raspberries with jelly in a large bowl, cover and chill separately in the refrigerator.
  • When ready to serve, top cheesecake evenly with chilled raspberries.
  • To cut cheesecake, fill a large glass with hot water, then dip knife in hot water before each cut. Wipe knife clean after each cut.
  • Enjoy!

Notes

*You can change the proportions of bittersweet vs. semi-sweet chocolate based on your personal preference. **To ensure your pan is 100% waterproof: If you have a pan larger than your springform pan that will also fit in your roasting pan, then place your springform in this slightly larger pan and then place in your roasting pan instead of waterproofing with foil.   Another option is if you have any slow cooker liners, then place your springform pan inside the liner, bring the liner up to the sides of the pan then tie the liner on one side.  Continue to waterproof with foil.