Chocolate Raspberry Cheesecake |
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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 8 |
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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. 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:
1. Preheat the oven to 350 degrees.
2. Crust:
3. Wrap the outside of a 9-inch springform pan with 2 layers of foil.
4. 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.
5. Pour crumb mixture into the bottom of pan and press into a smooth layer.
6. Bake for 8-10 minutes, until just firm. Remove from oven and let cool.
7. Cheesecake:
8. 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.
9. 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.
10. Bake for 1 1/2 hours.
11. Transfer cake to a cooling rack and let cool for 30 minutes. Refrigerate and let chill while preparing ganache.
12. Raspberry Ganache:
13. Using a food processor, pulse chocolate into small bits. Set aside.
14. 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.
15. Pour ganache over cheesecake and spread out evenly. Return cheesecake to fridge and chill until ganache has firmed.
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