double chocolate raspberry cheesecake

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.

double-chocolate-raspberry-cheesecake

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)

IMG_2322

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.

IMG_2329

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

IMG_2333

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

IMG_2336

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

IMG_2340IMG_2343

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_2444

double chocolate raspberry cheesecake

Double Chocolate Raspberry Cheesecake

Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 8 - 10
Author: Alyona's Cooking
White & Milk chocolate are poured over a silky soft cheesecake and topped with fresh raspberries, making one luscious 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.

Other Cheesecake Recipes to Try:

New Be featured here!

Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!

Leave a comment

9 comments

    • Ana

    Question, do u wrap the spring pan with foil? And what size is the pan?

      • Alyona’s Cooking

      Hi Anna, I have used both 8 and 9″ springform pans so its a matter of how high you would like your cheesecake to be (the smaller the higher it should be.) I think I used a standard 9″ one in the photo. And you do not need to wrap foil around the pan if you arn’t baking it in water (I don’t recommend that method, have had a wet crust) but I did place a pan of water onto the bottom rack while the cheesecake was baking. Let me know how it turns out for you.

    • Tanya

    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?

      • Alyona’s Cooking

      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.

    • Tanya

    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

      • Alyona’s Cooking

      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.

    • Tanya

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

    • Tanya

    How do you make heavy cream hot? Just heat it up in a bowl?

      • Alyona’s Cooking

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

You might also like:

Explore Recipes

See What Others Made!
#yesalyonascooking on pinterest or instagram to be featured

Do NOT follow this link or you will be banned from the site!