Raspberry Chocolate Ganache Cheesecake
Raspberry chocolate ganache cheesecake: a layer of chocolate cheesecake, vanilla cheesecake, chocolate ganache, and fresh raspberries. 
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.
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