Raspberry Chocolate Cheesecake
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh raspberries (plus extra for garnish)
- ½ cup semi-sweet chocolate chips
For the Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
For Garnish:
- Fresh raspberries
- Powdered sugar (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
2. Make the Crust:
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of the prepared springform pan, pressing it down firmly to form an even crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
3. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add in the sugar, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Stir in the vanilla extract and sour cream until smooth.
- Gently fold in the raspberries and chocolate chips, being careful not to crush the berries.
4. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Prepare the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and pour the cream over the chocolate chips in a heatproof bowl.
- Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
- Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
6. Garnish and Serve:
- After the ganache has been poured over the cheesecake, garnish with fresh raspberries.
- Optionally, dust with powdered sugar for a finishing touch.
- Slice and serve the cheesecake chilled.
Tips:
- Make Ahead: This cheesecake can be made a day in advance. Just keep it refrigerated until ready to serve.
- Substitutions: You can use different berries like strawberries or blueberries if you prefer.
Enjoy your rich and decadent Raspberry Chocolate Cheesecake!