Raspberry chocolate ganache cheesecake: a layer of chocolate cheesecake, vanilla cheesecake, chocolate ganache, and fresh raspberries.
Raspberry Chocolate Ganache Cheesecake…are there any more perfect words in the English language?
I know it has been a long time coming. I promised this delicious cheesecake back when I shared the lemon raspberry cheesecake, and it has been a while. But oh my gosh. Yum. I love cheesecake, and raspberries are always a good addition. Add in chocolate, and it is fantastic. I just had to give you guys a few healthy recipes in between so you wouldn’t guess at just how often I eat this stuff!
Let’s take a closer look. Amazing right? So tragedy of tragedies, I recently found out I have a slight intolerance to cheesecake. Okay, not cheesecake, but lactose, and ummm, cheesecake is full of lactose. And I am so sad. But guess what? I eat it anyway. My poor husband.
The raspberries mixed with the rich chocolate ganache is one of my favorite parts. It is such a fun way to tone down the richness with a fresh, yummy, flavor! Anyway, don’t let the long recipe card scare you, this is not very difficult to make, and so so yummy!
Chocolate Raspberry Cheesecake
Ingredients
Crust
- 1 cup graham cracker crumbles
- 1/3 cup butter melted
- 3 Tbs sugar
Chocolate Cheesecake Filling
- 3 Tbs cocoa powder unsweetened
- 1/2 cup sugar
- 2- 8 ounce packages of cream cheese
- 2 medium sized eggs
- 1 cup chocolate chips semi-sweet
- 1/2 cup chocolate chips milk chocolate
Vanilla Cheesecake Filling
- 1 tsp vanilla
- 2- 8 ounce packages of cream cheese
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 medium sized eggs
Topping
- 12 ounces fresh raspberries
Ganache
- 3/4 cup heavy cream
- 12 ounces milk chocolate
- 2 Tablespoon butter
- 2 clamshells fresh raspberries
Instructions
- Preheat oven to 325 degrees
Crust
- In a food processor, combine the various ingredients.
- Press the mixture into the bottom of a springform pan.
Chocolate Cheesecake Filling
- Blend cream cheese, sugar, and cocoa powder together until creamy
- Add eggs one at a time, and blend for 20 seconds each, but do not over blend of your cheesecake will crack.
- Stir in chocolate chips
- Pour over the graham cracker crust
Vanilla Cheesecake
- Blend cream cheese, sugar, and sour cream until creamy
- Add eggs one at a time, and blend for 20 seconds each, but do not over blend of your cheesecake will crack.
- Pour over the other cheesecake mixture.
- Bake in preheated oven for 60 minutes
- Let cool, then refrigerate at least one hour
Ganache
- Heat heavy cream and butter in a large microwave safe bowl in 30 second intervals for about 2 minutes, stirring between each interval.
- Chop chocolate into little pieces.
- Add chocolate and stir until chocolate is melted.
- Let cool for 15 minutes, it will thicken.
- Pour over the top of your chilled cheesecake.
- Gently press fresh raspberries into the ganache
- Cover and chill for at least 2-4 more hours.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!
Peppermint Cheesecake with a Brownie Bottom
Bonnie says
Rachael says
Jen @ Yummy Healthy Easy says
Rachael says