Chocolate Raspberry Cheesecake

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Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)

For the chocolate ganache:

  • 1/2 cup heavy cream
  • 4 oz semi-sweet chocolate, chopped

For raspberry topping:

  • 1/2 cup fresh raspberries
  • 2 tbsp powdered sugar (optional)

Instructions

  1. Prepare the crust:
    • Preheat your oven to 325°F (160°C).
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
    • Press the mixture into the bottom of a springform pan (9-inch) to form a crust.
    • Bake for 10 minutes, then remove from the oven and set aside to cool.
  2. Make the cheesecake filling:
    • In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
    • Add the sugar and vanilla extract, and continue to beat until well combined.
    • Add the eggs one at a time, mixing after each addition. Be sure not to overmix.
    • Add the sour cream and heavy cream, mixing until smooth.
    • Gently fold in the raspberry puree.
  3. Bake the cheesecake:
    • Pour the cheesecake batter into the cooled crust.
    • Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.
    • Turn off the oven and leave the cheesecake in for 1 hour to cool gradually. Then, refrigerate for at least 4 hours or overnight.
  4. Make the chocolate ganache:
    • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
    • Pour the hot cream over the chopped chocolate and stir until smooth and glossy.
    • Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
  5. Assemble the cheesecake:
    • Once the ganache is set, spread it evenly over the top of the cheesecake.
    • Top with fresh raspberries and sprinkle with powdered sugar if desired.
  6. Serve and enjoy!
    • Slice the cheesecake, serve chilled, and enjoy the rich combination of chocolate and raspberry flavors!

Let me know if you’d like to adjust anything!

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