# Decadent Chocolate Cheesecake with Raspberry Liqueur & Compote

A rich chocolate cheesecake enhanced with raspberry liqueur and topped with a vibrant raspberry compote.

- Total time: 77 min
- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- 120 g crackers
- 30 g sugar
- 60 g butter
- 780 g cream cheese
- 220 g white sugar
- 60 g brown sugar
- 2 TBS cocoa powder
- 0.25 TSP salt
- 180 ml heavy cream
- 1 TSP vanilla extract
- 4 shots raspberry liqueur
- 4 eggs
- 2 egg yolks
- 300 g melted chocolate
- raspberries

## Instructions

1. Weigh the butter and melt it or ensure it's at room temperature.
2. Weigh the sugar, either white or brown.
3. Break up chocolate crackers (or Oreos/graham crackers) and blend them quickly.
4. Add 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.
5. Drop the crust mixture into a 10-inch springform pan and shake it to distribute evenly.
6. Use a cup, ramekin, or any flat-bottomed object to compact the crust firmly and evenly on the bottom of the pan.
7. Preheat the oven and bake the crust for 10 to 12 minutes to make it crunchy.
8. Remove the crust from the oven and set it aside to cool while preparing the filling.
9. Cut up dark or milk chocolate for the filling.
10. Melt 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.
11. Turn off the heat and let the melted chocolate rest while finishing the rest of the filling.
12. Place a wet rag or paper towel under the mixing bowl to prevent it from moving during mixing.
13. Add room temperature cream cheese, white sugar, and brown sugar to the bowl and mix.
14. Wipe down the sides of the bowl after mixing.
15. Add 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.
16. Add heavy cream and mix to incorporate.
17. Add the raspberry liqueur (optional) and mix.
18. Add the eggs one by one, mixing after each addition.
19. Pour the melted chocolate into the filling and mix until combined.
20. Wrap 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.
21. Place aluminum foil underneath the plastic wrap to protect it from the hot water during the water bath.
22. Optionally, butter the edges of the pan to ensure the cheesecake doesn't stick.
23. Preheat the oven to 180°C and bake the cheesecake for about 10 minutes.
24. Reduce the oven temperature to 150°C and continue baking for 45 to 55 minutes.
25. For 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.
26. For the raspberry compote, heat a pan and add raspberries, sugar, and a bit of liqueur to deglaze.
27. Let the compote reduce; it can be left with seeds or strained to make a sauce.
28. After taking the cheesecake out of the oven, let it rest for about an hour or two.
29. Remove the aluminum, plastic, and springform pan (if possible) after a few minutes of resting.
30. Refrigerate the cheesecake until thoroughly chilled before slicing and serving.

## Equipment

- blender
- 10 inch springform pan
- cup or ramekin with flat bottom
- oven
- pot
- metal or glass bowl (for Bain Marie)
- rag or paper towel
- mixing bowl
- aluminum foil
- plastic film
- tray

## 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.

## Source

- Original video: https://www.youtube.com/watch?v=0JVupsOmYsA&list=PLR05U0X6SNWWvX_Z1weDNnrZ34mwg_jKJ&index=35
- Recipe page: https://www.cliprecipe.com/recipe/f9775c4d-e52f-4367-8c98-d451d28bef49
- Extracted: 2025-12-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt