This Double Chocolate Raspberry Cheesecake is one luscious Cheesecake Dessert! Double chocolate raspberry cheesecake 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.
Ingredients for Chocolate Raspberry Cheesecake:
Crust:
- 1 sleeve of graham crackers (9)
- 5 TBSP melted butter
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)
How to make the Chocolate Raspberry 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.
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.)
(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.)
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.
Double Chocolate Raspberry Cheesecake
Ingredients
- CRUST:
- 1 sleeve of graham crackers 9
- 5 TBSP melted butter
- 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
Instructions
- 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.
- 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.
- In a large bowl, beat the cream cheese until fluffy (2 minutes.)
- Add in the cornstarch and sugar and mix until incorporated. Then beat in the egg and beat just until combined.
- Add in the sour cream, vanilla extract and heavy cream and beat until combined.
- 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.)
- 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.
- Pour the White chocolate ganache over the cheesecake followed by the milk chocolate. Refrigerate for about 10 minutes for the chocolate to set before garnishing with fresh berries. Refrigerate for at least 6 hours before serving.