1Weigh the butter and melt it or ensure it's at room temperature.
2Weigh the butter and melt it or ensure it's at room temperature.
3Weigh the butter and melt it or ensure it's at room temperature.
4Weigh the sugar, either white or brown.
5Weigh the sugar, either white or brown.
6Weigh the sugar, either white or brown.
7Break up chocolate crackers (or Oreos/graham crackers) and blend them quickly.
8Break up chocolate crackers (or Oreos/graham crackers) and blend them quickly.
9Break up chocolate crackers (or Oreos/graham crackers) and blend them quickly.
10Add the blended crackers, sugar, and butter to a bowl and mix until it reaches a wet sand consistency that holds its form when clumped but breaks apart easily.
11Add the blended crackers, sugar, and butter to a bowl and mix until it reaches a wet sand consistency that holds its form when clumped but breaks apart easily.
12Add the blended crackers, sugar, and butter to a bowl and mix until it reaches a wet sand consistency that holds its form when clumped but breaks apart easily.
13Drop the crust mixture into a 10-inch springform pan and shake it to distribute evenly.
14Drop the crust mixture into a 10-inch springform pan and shake it to distribute evenly.
15Drop the crust mixture into a 10-inch springform pan and shake it to distribute evenly.
16Use a cup, ramekin, or any flat-bottomed object to compact the crust firmly and evenly on the bottom of the pan.
17Use a cup, ramekin, or any flat-bottomed object to compact the crust firmly and evenly on the bottom of the pan.
18Use a cup, ramekin, or any flat-bottomed object to compact the crust firmly and evenly on the bottom of the pan.
19Preheat the oven and bake the crust for 10 to 12 minutes to make it crunchy.
20Preheat the oven and bake the crust for 10 to 12 minutes to make it crunchy.
21Preheat the oven and bake the crust for 10 to 12 minutes to make it crunchy.
22Remove the crust from the oven and set it aside to cool while preparing the filling.
23Remove the crust from the oven and set it aside to cool while preparing the filling.
24Remove the crust from the oven and set it aside to cool while preparing the filling.
25Cut up dark or milk chocolate for the filling.
26Cut up dark or milk chocolate for the filling.
27Cut up dark or milk chocolate for the filling.
28Melt the chocolate using a Bain Marie: fill a pot with water, bring it to a boil, place a metal or glass bowl on top, and melt the chocolate over low heat.
29Melt the chocolate using a Bain Marie: fill a pot with water, bring it to a boil, place a metal or glass bowl on top, and melt the chocolate over low heat.
30Melt the chocolate using a Bain Marie: fill a pot with water, bring it to a boil, place a metal or glass bowl on top, and melt the chocolate over low heat.
31Turn off the heat and let the melted chocolate rest while finishing the rest of the filling.
32Turn off the heat and let the melted chocolate rest while finishing the rest of the filling.
33Turn off the heat and let the melted chocolate rest while finishing the rest of the filling.
34Place a wet rag or paper towel under the mixing bowl to prevent it from moving during mixing.
35Place a wet rag or paper towel under the mixing bowl to prevent it from moving during mixing.
36Place a wet rag or paper towel under the mixing bowl to prevent it from moving during mixing.
37Add room temperature cream cheese, white sugar, and brown sugar to the bowl and mix.
38Add room temperature cream cheese, white sugar, and brown sugar to the bowl and mix.
39Add room temperature cream cheese, white sugar, and brown sugar to the bowl and mix.
40Wipe down the sides of the bowl after mixing.
41Wipe down the sides of the bowl after mixing.
42Wipe down the sides of the bowl after mixing.
43Add 1/4 teaspoon of salt, 1 teaspoon of vanilla extract, and a few tablespoons of cocoa powder to the mixture and mix again, wiping down the sides.
44Add 1/4 teaspoon of salt, 1 teaspoon of vanilla extract, and a few tablespoons of cocoa powder to the mixture and mix again, wiping down the sides.
45Add 1/4 teaspoon of salt, 1 teaspoon of vanilla extract, and a few tablespoons of cocoa powder to the mixture and mix again, wiping down the sides.
46Add heavy cream and mix to incorporate.
47Add heavy cream and mix to incorporate.
48Add heavy cream and mix to incorporate.
49Add the raspberry liqueur (optional) and mix.
50Add the raspberry liqueur (optional) and mix.
51Add the raspberry liqueur (optional) and mix.
52Add the eggs one by one, mixing after each addition.
53Add the eggs one by one, mixing after each addition.
54Add the eggs one by one, mixing after each addition.
55Pour the melted chocolate into the filling and mix until combined.
56Pour the melted chocolate into the filling and mix until combined.
57Pour the melted chocolate into the filling and mix until combined.
58Wrap the pie tin with a double layer of plastic film on the bottom, then create a rope from another piece of film to tie around the bottom for extra security.
59Wrap the pie tin with a double layer of plastic film on the bottom, then create a rope from another piece of film to tie around the bottom for extra security.
60Wrap the pie tin with a double layer of plastic film on the bottom, then create a rope from another piece of film to tie around the bottom for extra security.
61Place aluminum foil underneath the plastic wrap to protect it from the hot water during the water bath.
62Place aluminum foil underneath the plastic wrap to protect it from the hot water during the water bath.
63Place aluminum foil underneath the plastic wrap to protect it from the hot water during the water bath.
64Optionally, butter the edges of the pan to ensure the cheesecake doesn't stick.
65Optionally, butter the edges of the pan to ensure the cheesecake doesn't stick.
66Optionally, butter the edges of the pan to ensure the cheesecake doesn't stick.
67Preheat the oven to 180°C and bake the cheesecake for about 10 minutes.
68Preheat the oven to 180°C and bake the cheesecake for about 10 minutes.
69Preheat the oven to 180°C and bake the cheesecake for about 10 minutes.
70Reduce the oven temperature to 150°C and continue baking for 45 to 55 minutes.
71Reduce the oven temperature to 150°C and continue baking for 45 to 55 minutes.
72Reduce the oven temperature to 150°C and continue baking for 45 to 55 minutes.
73For the water bath (Bain Marie), place the tray in the oven first, then carefully fill it with water, ensuring not to spill water into the cheesecake tin.
74For the water bath (Bain Marie), place the tray in the oven first, then carefully fill it with water, ensuring not to spill water into the cheesecake tin.
75For the water bath (Bain Marie), place the tray in the oven first, then carefully fill it with water, ensuring not to spill water into the cheesecake tin.
76For the raspberry compote, heat a pan and add raspberries, sugar, and a bit of liqueur to deglaze.
77For the raspberry compote, heat a pan and add raspberries, sugar, and a bit of liqueur to deglaze.
78For the raspberry compote, heat a pan and add raspberries, sugar, and a bit of liqueur to deglaze.
79Let the compote reduce; it can be left with seeds or strained to make a sauce.
80Let the compote reduce; it can be left with seeds or strained to make a sauce.
81Let the compote reduce; it can be left with seeds or strained to make a sauce.
82After taking the cheesecake out of the oven, let it rest for about an hour or two.
83After taking the cheesecake out of the oven, let it rest for about an hour or two.
84After taking the cheesecake out of the oven, let it rest for about an hour or two.
85Remove the aluminum, plastic, and springform pan (if possible) after a few minutes of resting.
86Remove the aluminum, plastic, and springform pan (if possible) after a few minutes of resting.
87Remove the aluminum, plastic, and springform pan (if possible) after a few minutes of resting.
88Refrigerate the cheesecake until thoroughly chilled before slicing and serving.
89Refrigerate the cheesecake until thoroughly chilled before slicing and serving.
90Refrigerate the cheesecake until thoroughly chilled before slicing and serving.
Ingredients
120 g crackers
120 g crackers
120 g crackers
30 g sugar
30 g sugar
30 g sugar
60 g butter
60 g butter
60 g butter
780 g cream cheese
780 g cream cheese
780 g cream cheese
220 g white sugar
220 g white sugar
220 g white sugar
60 g brown sugar
60 g brown sugar
60 g brown sugar
2 TBS cocoa powder
2 TBS cocoa powder
2 TBS cocoa powder
0.25 TSP salt
0.25 TSP salt
0.25 TSP salt
180 ml heavy cream
180 ml heavy cream
180 ml heavy cream
1 TSP vanilla extract
1 TSP vanilla extract
1 TSP vanilla extract
4 shots raspberry liqueur
4 shots raspberry liqueur
4 shots raspberry liqueur
4 eggs
4 eggs
4 eggs
2 egg yolks
2 egg yolks
2 egg yolks
300 g melted chocolate
300 g melted chocolate
300 g melted chocolate
raspberries
raspberries
raspberries
Equipment
blender10 inch springform pancup or ramekin with flat bottomovenpotmetal or glass bowl (for Bain Marie)rag or paper towelmixing bowlaluminum foilplastic filmtray
Tips
Ensure cream cheese is at room temperature for easier mixing.
Use a wet rag or paper towel under the mixing bowl to prevent it from moving.
Double wrap the cheesecake pan with plastic film and aluminum foil for the water bath to prevent water leakage and protect the plastic from heat.
Butter the edges of Teflon pans to guarantee non-sticking.
When using a water bath, place the tray in the oven first, then fill with water to avoid spills.
After baking, let the cheesecake rest for 1-2 hours at room temperature, then chill in the fridge before cutting.
The compote can be left as is or strained for a smoother sauce.
Consider making a ganache for an extra decadent touch.