Double Chocolate Raspberry Cheesecake

double chocolate raspberry cheesecake

White & Milk chocolate are poured over a silky soft cheesecake and topped with fresh raspberries, making one luscious dessert! This is probably one of the silkiest cheesecakes that I have yet made. It’s creamy texture reminds me somewhat of a Cheesecake Factory slice! And the raspberries give a berry boost of flavor to the chocolate, which pair so amazing together! I highly recommend making this dessert.

double-chocolate-raspberry-cheesecakeIngredients:

Crust:

  • 13 graham crackers, crushed
  • 1/3 cup sugar
  • 6 tbsp butter, melted

Cheesecake:

  • 3 (8oz) pkgs cream cheese, softened
  • 1/2 cup sugar
  • 3 tbsp sour cream
  • 1 egg
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp corn starch

Topping:

  • 4 oz white chocolate
  • 1/2 cup milk chocolate morsels
  • 1/2 cup heavy cream, divided
  • fresh raspberries (garnish)

IMG_2322How to make the Cheesecake:

1. Preheat oven to 325 degrees F. Place a small baking dish filled with hot water about half way full onto the bottom rack of the oven.

2. In the bottom of a springform pan, combine the crust mixture spreading the mixture evenly over the bottom and going up the sides. Bake crust for 8 minutes and then remove.

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3. In a large bowl, beat the cream cheese until fluffy (2 minutes.)

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4. Add in the cornstarch and sugar and mix until incorporated. Then beat in the egg and beat just until combined.

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5. Add in the sour cream, vanilla extract and heavy cream and beat until combined.

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6. Pour batter into the prepared crust and bake for 40 minutes. Then turn oven off and allow cheesecake to sit in the oven for 10 minutes. Remove and cool completely. (Do not place cheesecake in water.) 

(The cheesecake should be slightly jiggly in the center. It sets beautifully during the cooling process and should be cut and served after refrigeration for best results.) IMG_2363

7. To Make Ganache: Break up the white chocolate and place into a bowl. Place the milk chocolate morsels into a separate bowl. Pour 1/4 cup of HOT heavy cream over the chocolates and allow to sit for 1 minute. Then stir until smooth.

8. Pour the White chocolate ganache over the cheesecake followed by the milk chocolate. Refrigerate for about 10 minus for the chocolate to set before garnishing with fresh berries.

9. Refrigerate for at least 6 hours before serving.

IMG_2444double chocolate raspberry cheesecake

 

Double Chocolate Raspberry Cheesecake
 
Cook time
Total time
 
Alyona's Cooking:
Ingredients
  • CRUST:
  • 13 graham crackers, crushed
  • ⅓ cup sugar
  • 6 tbsp butter, melted
  • CHEESECAKE:
  • 3 (8oz) pkgs cream cheese, softened
  • ½ cup sugar
  • 3 tbsp sour cream
  • 1 egg
  • ¾ cup heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp corn starch
  • TOPPING:
  • 4 oz white chocolate
  • ½ cup milk chocolate morsels
  • ½ cup heavy cream, divided
  • fresh raspberries (garnish)
Instructions
  1. Preheat oven to 325 degrees F. Place a small baking dish filled with hot water about half way full onto the bottom rack of the oven.
  2. In the bottom of a springform pan, combine the crust mixture spreading the mixture evenly over the bottom and going up the sides. Bake crust for 8 minutes and then remove.
  3. In a large bowl, beat the cream cheese until fluffy (2 minutes.)
  4. Add in the cornstarch and sugar and mix until incorporated. Then beat in the egg and beat just until combined.
  5. Add in the sour cream, vanilla extract and heavy cream and beat until combined.
  6. Pour batter into the prepared crust and bake for 40 minutes. Then turn oven off and allow cheesecake to sit in the oven for 10 minutes. Remove and cool completely. (Do not place cheesecake in water.)
  7. TO MAKE GANACHE: Break up the white chocolate and place into a bowl. Place the milk chocolate morsels into a separate bowl. Pour ¼ cup of HOT heavy cream over the chocolates and allow to sit for 1 minute. Then stir until smooth.
  8. Pour the White chocolate ganache over the cheesecake followed by the milk chocolate. Refrigerate for about 10 minus for the chocolate to set before garnishing with fresh berries. Refrigerate for at least 6 hours before serving.

 

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7 thoughts on “Double Chocolate Raspberry Cheesecake

    1. Tanya, you don’t need to heat the heavy cream for this cheesecake. You would just pour it in as directed in the instructions.

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  1. It just says pour HOT heavy cream. So what does that mean exactly? I just never used hot heavy cream usually super cold.

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  2. Can you please explain how to make the ganache in more detail because I’m really confused. I need to make this cheesecake tomorrow for my birthday. Thanks

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    1. Tanya, I’m so sorry I thought you were referring to the heavy cream for the batter. But for the ganache you do need hot cream to melt the chocolate. Just microwave the cream for about 2 minutes until it reaches a hot temperature and pour over the chocolates, let it sit and then stir. Let me know how it turns out.

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  3. Thank you now I got it 🙂 btw I used Graham cracker crumb crust and still added 1/3 cup sugar. I didn’t even think that it’s already ready the way it is.. now I’m worried it might be too sweet, since you added crackers that aren’t that sweet. What should I do? Should I add less sugar to the cream?

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    1. I wouldn’t reduce the sugar to the filling too much, perhaps a few tbsps. The filling doesn’t ask for too much sugar so I wouldn’t be overly concerned.

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