Double Chocolate Ganache and Raspberry Cheesecake
Amazing, soft and smooth cheesecake made with fresh raspberries on the bottom and on top and coated with two types of chocolate ganache, white and milk chocolate. White chocolate, milk chocolate and raspberry cheesecake is pure heaven.
This weekend I realized that I completely forgot how soon Valentine’s Day is and I am completely unprepared. I have nothing planned for us at home and I haven’t even posted a single romantic recipe here. I’m so sorry I neglected you! I’ve had such a focus on the Super Bowl party food that I forgot about the day of romance being only two weeks away.
I’ve got to buckle down and come up with some fun V-Day recipes for you. The problem is, I suck at holiday themed recipes. More specifically, things like fun Halloween treats, fun green St. Patrick’s Day treats, pastel Easter treats and so on. I think it’s the kiddy. or colorful, or candy decorated things that I’m not good at. So I am trying to not think of hearts and red colors for Valentine’s day but more of a romantic meal that lovebirds can share.
Like this cheesecake, there is nothing that obviously screams Valentine’s Day here, it’s more of a romantic whisper of being the perfect dessert for this holiday. It would also be the perfect dessert for your loved one’s birthday, an anniversary, or just because you want to show someone you love them.
I know that I say this about many of my cheesecakes, because I make so many, but I truly believe this one is the tastiest. It could be the angel-soft texture of the cheesecake, it could be the combination of milk and white chocolate with fresh raspberries, or it could be all of it combined. All I know is this is one amazing cheesecake!
The only things you’d need for your romantic night is a bottle of champagne, this cheesecake and two forks.
Double Chocolate Ganache and Raspberry Cheesecake
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup brown sugar
- 1 tsp vanilla extract
- 5 Tbsp melted unsalted butter
- 6 oz fresh raspberries
- Cheesecake:
- 24 oz cream cheese softened
- 1/2 cup white granulated sugar
- 3 Tbsp sour cream
- 1 egg
- 3/4 cup heavy whipping cream
- 2 tsp vanilla extract
- 2 Tbsp cornstarch
- Topping:
- 4 oz baking milk chocolate
- 1/4 cup heavy whipping cream
- 4 oz baking white chocolate
- 1/4 cup heavy whipping cream
- 6 oz fresh raspberries
Instructions
- Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
- Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
- Spread raspberries over the bottom, evenly. Press on then berries very gently to fold them but not squish them.
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
- Add corn starch and sugar and mix until combined.
- Beat in egg until well incorporated.
- Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
- Transfer batter into the spring form and spread it evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
- Place roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
- Bake for 60-65 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 5 minutes and take it out of the oven.
- Let it rest for 15 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. Cool completely and take the side part of the springform off before topping with ganache.
- Ganache:
- Chop milk baking chocolate and place it in a small mixing bowl. Chop white baking chocolate and place it into another small bowl.
- Bring heavy cream to simmer, be careful not to let it actually boil or it will raise.
- Pour 1/4 cup of boiling cream over the chopped milk chocolate and stir with a whisk until melted and smooth. Pour 1/4 cup of boiling cream over the chopped white chocolate and stir with a whisk until melted and smooth. (If you notice your chocolate is not melting as well, pop it into the microwave for 15 seconds on half the power. Whisk until smooth.)
- Pour white and milk chocolate ganache over the cheesecake and let it drip down the sides. Pop it in the fridge for about 10 minutes to settle and top off with fresh raspberries.
- Cool cheesecake completely, cover gently (or use a cake carrier) and refrigerate for at least 4 hours.
Nutrition
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More Cheesecake Recipes:
White Chocolate Raspberries Cheesecake
Chocolate Covered Peanut Butter Cheesecake Bites
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
One of the best recipes I’ve ever tried. Pretty simple and easy to follow. Looked everywhere for a good enough recipe and finally found one. Tastes amazing!
I am so glad you liked it!