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Double Chocolate Ganache and Raspberry Cheesecake
Ingredients
– 1 1/2 cups graham cracker crumbs
– 1 cup brown sugar
– 1 tsp vanilla extract
– 5 Tbsp melted unsalted butter
– 6 oz fresh raspberries (for topping)
– 24 oz cream cheese, softened
– 1/2 cup white granulated sugar
– 3 Tbsp sour cream
– 1 egg
– 3/4 cup heavy whipping cream (divided)
– 2 tsp vanilla extract
– 2 Tbsp cornstarch
– 4 oz baking milk chocolate
– 1/4 cup heavy whipping cream (for ganache)
– 4 oz baking white chocolate
– 1/4 cup heavy whipping cream (for ganache)
– 6 oz fresh raspberries (for topping)
Instructions:
1. Preheat your oven to 325ยฐF (160ยฐC).
2. Combine graham cracker crumbs, brown sugar, vanilla extract and melted unsalted butter in a mixing bowl.
3. Press the crumb mixture into the bottom of a springform pan to form the crust.
4. In a large mixing bowl, beat softened cream cheese until smooth, then add white sugar, sour cream, egg, 3/4 cup heavy whipping cream, vanilla extract, and cornstarch. Mix until fully combined and smooth.
5. Pour the cheesecake mixture over the crust in the springform pan.
6. Bake for 60-65 minutes. Turn off the oven, open the oven door halfway, and let the cheesecake rest for about 5 minutes before removing it from the oven.
7. Cool the cheesecake on the counter for 15 minutes. Then, gently run a butter knife around the edges to separate it from the springform pan. Remove the sides of the springform pan and cool completely.
8. Chop the milk chocolate and white chocolate into small pieces and place them into separate small bowls.
9. Bring 1/2 cup heavy cream to a simmer, being cautious not to let it boil.
10. Pour 1/4 cup of the hot cream over the milk chocolate and whisk until melted and smooth. Repeat with the white chocolate and the remaining cream.
11. If the chocolate isn’t melting well, microwave it for 15 seconds on half power and whisk until smooth.
12. Pour the ganache over the cheesecake, allowing it to drip down the sides. Refrigerate for about 10 minutes to set.
13. Top the cheesecake with additional fresh raspberries for decoration.
14. Cover gently or use a cake carrier and refrigerate for at least 4 hours before serving.
Treat yourself to a slice of happiness with this rich and creamy cheesecake
