For the cheesecake:
- 2 blocks (16 ounces, 450 grams) full fat cream cheese, at room temperature
- 7 ounces (200 grams) 70% dark chocolate
- ½ cup (100 grams) granulated sugar
- 1 heaping tablespoon (9 grams) unsweetened cocoa powder, sifted if clumpy
- 1 teaspoon instant espresso powder, sifted if clumpy
- Pinch of fine sea salt
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the whipped cream:
- 1 cup heavy cream
- 2 teaspoons powdered sugar
- ½ teaspoon vanilla extract
- For the raspberry sauce:
- 6 ounces fresh raspberries (thawed if frozen)
- 2 tablespoons (12 grams) granulated sugar
- 1 teaspoon cornstarch
- Splash of water
- Place a rack in the center of the oven and preheat oven to 450 degrees F. Line a 6-inch round cake pan with 3-inch tall sides with a piece of parchment baking paper. Press and fold the paper into the edges of the pan, leaving a few inches of paper to hang over the sides of the pan.
- In a small bowl, melt chocolate in the microwave in 20 second bursts, stirring in between, until melted and glossy. Set aside.
- In a large bowl using electric hand beaters, beat cream cheese until spread around the bowl and smooth. Beat in the sugar until well combined. Beat in the cocoa powder and espresso powder until smooth and free of lumps.
- Beat in the eggs, one at a time until well combined. Use a rubber spatula to fold in the melted chocolate. Add the cream in two batches, beating to combine thoroughly.
- Pour the thick batter into the prepared pan and bake for 25-28 minutes until burnt across the top, puffed up towards the edge of the pan, and just slightly wobbly. Turn off the oven. Open the oven door and wedge a wooden spoon of kitchen towel into the door to prop the oven and allow cake rest in the warm oven for 15 minutes.
- Remove cake from the oven and immediately transfer it to the refrigerator to chill for at least 4 hours, or overnight.
- To make the whipped cream, in a medium bowl with clean electric hand beaters, whip cream, sugar and vanilla extract to soft peaks. Transfer to a small bowl, cover and store in the refrigerator until ready to serve the cheesecake.
- To make the raspberry sauce, puree raspberries in a small food processor with a splash of water until smooth. Strain through a fine mesh sieve into a liquid measuring cup and discard the seeds. Add enough water to reach just over ½ cup of liquid. In a small saucepan, whisk together sugar and cornstarch. Add the raspberry puree and stir over low heat until just beginning to bubble and thicken. Stir constantly for 1 minute once bubbling around the edges then remove from the heat into a small bowl to thicken.
- To serve the cake, carefully lift the chilled cheesecake from the pan. Spread generously with whipped cream and splatter with raspberry puree just before serving. Cheesecake will last up to 5 days covered in the refrigerator.