Recipe

Chocolate Raspberry Cheesecake Recipe

Add Step-by-Step Photos	Sabrinarose / All my dishes 2 months ago This decadent dessert truly needs no introduction. The cheesecake alone is heaven on a plate, but the raspberry ganache in this recipe makes it divine. Prep:20m Cook:100m Servings:8	Sabrinarose
	cheesecake chocolate raspberry

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Ingredients

Crust:

1 1/4 cups graham crackers, crushed

2 tablespoons sugar

2 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1/4 cup (1/2 stick) butter, melted

Cheesecake:

5 (8-oz) packages cream cheese, softened

1 1/2 cups sugar

1 tablespoon lemon juice

3 tablespoons flour

5 eggs

1 teaspoon vanilla

1/2 cup sour cream

Raspberry Ganache:

10 ounces milk chocolate

1 cup heavy cream

1 cup raspberry jam

Directions

Preheat the oven to 350 degrees.

Crust:

Wrap the outside of a 9-inch springform pan with 2 layers of foil.

In a food processor, combine the graham crackers, sugar, cocoa powder and salt; process until the mixture is all fine crumbs. Add the melted butter and pulse until well mixed.

Pour crumb mixture into the bottom of pan and press into a smooth layer.

Bake for 8-10 minutes, until just firm. Remove from oven and let cool.

Cheesecake:

In a large mixing bowl with an electric mixer, beat together the cream cheese, sugar, lemon juice and vanilla until light and creamy. Add the flour, then the eggs 1 at a time, mixing well after each addition. Add the sour cream, mix until smooth.

Pour the mixture over the crust in the springform pan. Place the cheesecake in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.

Bake for 1 1/2 hours.

Transfer cake to a cooling rack and let cool for 30 minutes. Refrigerate and let chill while preparing ganache.

Raspberry Ganache:

Using a food processor, pulse chocolate into small bits. Set aside.

In a small saucepan, bring heavy cream to a boil over medium heat. Pour over chocolate and add raspberry jam. Mix until smooth. Ganache will be about as thick as frosting. If it is too thick, thin with a little cream or milk.

Pour ganache over cheesecake and spread out evenly. Return cheesecake to fridge and chill until ganache has firmed.

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