Today, I’m excited to take you on a journey through one of my all-time favorite treats: Cheesecake with Chocolate Ganache and Raspberries. Whether you’re a seasoned baker or just starting, this recipe offers a delightful marriage of rich flavors and creamy textures.
Like many of you, I have a sweet tooth that occasionally needs indulging. This cheesecake, in particular, has become a staple at family gatherings and dinners with friends. Imagine a buttery chocolate cookie crust, topped with a creamy raspberry cheesecake, crowned with a luscious chocolate ganache, and garnished with fresh raspberries. Sounds heavenly, right?
Before we dive into the nitty-gritty, let me share why this cheesecake is deserving of a spot on your dessert table.
What is Cheesecake with Chocolate Ganache and Raspberries?
This cheesecake isn’t your run-of-the-mill dessert. It consists of three main components:
- Chocolate Cookie Crust: A base made from crushed chocolate sandwich cookies blended with butter and a touch of coffee for depth.
- Raspberry Cheesecake: A luscious cream cheese filling infused with homemade raspberry coulis and a hint of lemon zest.
- Chocolate Ganache: A rich, velvety topping made from semi-sweet chocolate and cream, draped over the cheesecake and garnished with fresh raspberries.
Each layer brings its unique texture and flavor, resulting in a dessert that’s as delightful to eat as it is to make.
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Why You’ll Love This Cheesecake
There are many reasons to fall in love with this cheesecake, but here are a few highlights:
- Contrast of Flavors: The bitterness of the chocolate crust, the tanginess of the raspberry, and the smoothness of the cream cheese complement each other beautifully.
- Aesthetic Appeal: This cheesecake looks as good as it tastes, making it perfect for impressing guests.
- Versatility: It works well for both casual and formal occasions.
Now that you’re hooked, let’s dive into the details. Here’s everything you’ll need to create this show-stopping dessert.
The Ingredients
- Chocolate Cookie Crust:
- 24 chocolate sandwich cookies (like Oreos) (268g)
- 4 tablespoons unsalted butter, melted (56g)
- 1 tablespoon finely ground coffee
- Raspberry Coulis:
- 6 ounces frozen raspberries (170g)
- ¼ cup granulated sugar (50g)
- 2 tablespoons water
- 1 teaspoon lemon juice
- Raspberry Cheesecake:
- Three 8-ounce blocks of full-fat cream cheese, softened (681g)
- ¾ cup granulated sugar (150g)
- 2 teaspoons cornstarch
- ¾ cup full-fat sour cream, softened (180g)
- 1 tablespoon pure vanilla extract
- 3 large eggs, at room temperature
- ⅔ cup raspberry coulis
- 1 tablespoon lemon zest
- 1 tablespoon honey
- Chocolate Ganache:
- 4 ounces semi-sweet chocolate, finely chopped (113g)
- ½ cup heavy whipping cream (120mL/120g)
- 1 tablespoon light corn syrup
Step-by-Step Instructions
Ready to get started? Here’s how to make this dreamy cheesecake, step by step.
Step 1: Make the Chocolate Cookie Crust
- Crush the Cookies: Use a food processor to pulverize the cookies into fine crumbs. Transfer them to a bowl.
- Add Melted Butter and Coffee: Mix in the melted butter and finely ground coffee until the mixture resembles wet sand.
- Form the Crust: Press the mixture into the bottom of a springform pan, ensuring even coverage.
- Chill: Place the crust in the refrigerator while you prepare the cheesecake layer.
Step 2: Prepare Raspberry Coulis
- Combine Ingredients: In a saucepan, combine frozen raspberries, granulated sugar, water, and lemon juice.
- Cook and Reduce: Simmer over medium heat for about 10 minutes, stirring occasionally, until the berries break down and the mixture thickens.
- Strain: Pour the mixture through a fine-mesh sieve to remove seeds. Set aside to cool.
Step 3: Make the Raspberry Cheesecake Filling
- Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Cornstarch: Gradually add granulated sugar and cornstarch, mixing until fully incorporated.
- Blend with Sour Cream and Vanilla: Add sour cream and vanilla extract, blending until smooth.
- Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Fold in Coulis and Lemon Zest: Gently fold the cooled raspberry coulis, lemon zest, and honey into the mixture.
- Pour: Pour the filling over the chilled crust and smooth the top.
Step 4: Bake the Cheesecake
- Preheat Oven: Set your oven to 325°F (160°C).
- Prepare a Water Bath: Wrap the outside of the springform pan with aluminum foil and place it into a larger baking dish. Fill the baking dish with hot water halfway up the side of the springform pan.
- Bake: Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Cool: Turn off the oven and let the cheesecake cool inside for an hour with the oven door slightly open to prevent cracking.
- Refrigerate: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 5: Prepare the Chocolate Ganache
- Heat Cream: In a small saucepan, heat the heavy whipping cream until it begins to simmer.
- Add Chocolate: Pour the hot cream over finely chopped chocolate in a bowl. Let it sit for a minute, then stir until smooth.
- Add Corn Syrup: Stir in the corn syrup for smoothness and shine.
- Pour: Let the ganache cool slightly, then pour it over the chilled cheesecake, allowing it to drip down the sides.
- Set: Place the cheesecake back in the refrigerator to set the ganache.
Tips & Tricks
Making the perfect cheesecake can seem like a tall order, but with these tips, you’ll be a pro in no time:
- Use Room Temperature Ingredients: This makes for a smoother batter and prevents cracking.
- Avoid Overbeating: Mix just until ingredients are combined to avoid incorporating too much air.
- Water Bath Savvy: The water bath is crucial for even baking and preventing cracks.
- Chill Properly: Patience is key. Allow the cheesecake to chill thoroughly before adding ganache.
- Slice with Care: Use a hot knife for clean cuts. Wipe the blade between each slice.
Nutrition Information
Can I Store Cheesecake with Chocolate Ganache and Raspberries?
Absolutely! This cheesecake stores well in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and placed inside a zip-top bag. They can last up to 3 months in the freezer. Just thaw in the fridge overnight before serving.
What Can I Serve with Cheesecake with Chocolate Ganache and Raspberries?
This versatile cheesecake pairs beautifully with various accompaniments:
- Fresh Fruit: Strawberries, blueberries, or more raspberries.
- Whipped Cream: A dollop of freshly whipped cream adds fluffiness.
- Coffee or Tea: Perfect for a cozy afternoon or after-dinner treat.
- Nuts: A sprinkle of toasted almonds or hazelnuts adds crunch.
- Wine: Serve with a glass of dessert wine, like port or a sweet Riesling.
Variations
If variety is the spice of life, then these cheesecake variations will keep you excited:
- Lemon Cheesecake with Blueberry Compote: Swap raspberry coulis for blueberry and add extra lemon zest.
- Peanut Butter Chocolate Swirl: Add peanut butter to the cheesecake mixture and swirl in melted chocolate.
- Caramel Apple: Replace raspberry coulis with apple compote and drizzle caramel sauce on top.
- Mint Chocolate: Add peppermint extract to the cheesecake and use mint Oreos for the crust.
- Espresso Cheesecake: Infuse the cheesecake with espresso powder and top with a mocha ganache.
Equipment
- food processor
- bowl
- Springform pan
- Refrigerator
Ingredients
Chocolate Cookie Crust:
- 24 chocolate sandwich cookies like Oreos (268g)
- 4 tablespoons unsalted butter melted (56g)
- 1 tablespoon finely ground coffee
Raspberry Coulis:
- 6 ounces frozen raspberries 170g
- ¼ cup granulated sugar 50g
- 2 tablespoons water
- 1 teaspoon lemon juice
Raspberry Cheesecake:
- Three 8-ounce blocks of full-fat cream cheese softened (681g)
- ¾ cup granulated sugar 150g
- 2 teaspoons cornstarch
- ¾ cup full-fat sour cream softened (180g)
- 1 tablespoon pure vanilla extract
- 3 large eggs at room temperature
- ⅔ cup raspberry coulis
- 1 tablespoon lemon zest
- 1 tablespoon honey
Chocolate Ganache:
- 4 ounces semi-sweet chocolate finely chopped (113g)
- ½ cup heavy whipping cream 120mL/120g
- 1 tablespoon light corn syrup
Instructions
- Ready to get started? Here’s how to make this dreamy cheesecake, step by step.
Step 1: Make the Chocolate Cookie Crust
- Crush the Cookies: Use a food processor to pulverize the cookies into fine crumbs. Transfer them to a bowl.
- Add Melted Butter and Coffee: Mix in the melted butter and finely ground coffee until the mixture resembles wet sand.
- Form the Crust: Press the mixture into the bottom of a springform pan, ensuring even coverage.
- Chill: Place the crust in the refrigerator while you prepare the cheesecake layer.
Step 2: Prepare Raspberry Coulis
- Combine Ingredients: In a saucepan, combine frozen raspberries, granulated sugar, water, and lemon juice.
- Cook and Reduce: Simmer over medium heat for about 10 minutes, stirring occasionally, until the berries break down and the mixture thickens.
- Strain: Pour the mixture through a fine-mesh sieve to remove seeds. Set aside to cool.
Step 3: Make the Raspberry Cheesecake Filling
- Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Cornstarch: Gradually add granulated sugar and cornstarch, mixing until fully incorporated.
- Blend with Sour Cream and Vanilla: Add sour cream and vanilla extract, blending until smooth.
- Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Fold in Coulis and Lemon Zest: Gently fold the cooled raspberry coulis, lemon zest, and honey into the mixture.
- Pour: Pour the filling over the chilled crust and smooth the top.
Step 4: Bake the Cheesecake
- Preheat Oven: Set your oven to 325°F (160°C).
- Prepare a Water Bath: Wrap the outside of the springform pan with aluminum foil and place it into a larger baking dish. Fill the baking dish with hot water halfway up the side of the springform pan.
- Bake: Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Cool: Turn off the oven and let the cheesecake cool inside for an hour with the oven door slightly open to prevent cracking.
- Refrigerate: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 5: Prepare the Chocolate Ganache
- Heat Cream: In a small saucepan, heat the heavy whipping cream until it begins to simmer.
- Add Chocolate: Pour the hot cream over finely chopped chocolate in a bowl. Let it sit for a minute, then stir until smooth.
- Add Corn Syrup: Stir in the corn syrup for smoothness and shine.
- Pour: Let the ganache cool slightly, then pour it over the chilled cheesecake, allowing it to drip down the sides.
- Set: Place the cheesecake back in the refrigerator to set the ganache.
Notes
- Use Room Temperature Ingredients: This makes for a smoother batter and prevents cracking.
- Avoid Overbeating: Mix just until ingredients are combined to avoid incorporating too much air.
- Water Bath Savvy: The water bath is crucial for even baking and preventing cracks.
- Chill Properly: Patience is key. Allow the cheesecake to chill thoroughly before adding ganache.
- Slice with Care: Use a hot knife for clean cuts. Wipe the blade between each slice.
Nutrition
Frequently Asked Questions
1. Can I use low-fat cream cheese?
While you can use low-fat cream cheese, the full-fat version will give the cheesecake a richer texture and fuller flavor. The lower fat content might affect the texture and stability of the cheesecake.
2. How do I prevent my cheesecake from cracking?
To prevent cracking, always use room temperature ingredients, avoid overmixing the batter, and bake the cheesecake in a water bath. Also, let the cheesecake cool slowly in the oven before refrigerating.
3. Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used. They may require a bit more time to cook down into a coulis, but the flavor will be just as delicious.
4. How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to firm up as it cools.
Conclusion
So there you have it, a stunning Cheesecake with Chocolate Ganache and Raspberries that is sure to impress and delight. Whether you’re making it for a special occasion or just because, this cheesecake is a celebration of rich flavors, creamy textures, and the simple joy of homemade desserts.
Ready to wow your friends and family? Go ahead and give this recipe a try—I promise you won’t be disappointed. And don’t forget to share your cheesecake adventures with us!
Happy baking!