Amazing, soft and smooth cheesecake made with fresh raspberries on the bottom and on top and coated with two types of chocolate ganache, white and milk chocolate. White chocolate, milk chocolate and raspberry cheesecake is pure heaven.
This weekend I realized that I completely forgot how soon Valentine’s Day is and I am completely unprepared. I have nothing planned for us at home and I haven’t even posted a single romantic recipe here. I’m so sorry I neglected you! I’ve had such a focus on the Super Bowl party food that I forgot about the day of romance being only two weeks away.
I’ve got to buckle down and come up with some fun V-Day recipes for you. The problem is, I suck at holiday themed recipes. More specifically, things like fun Halloween treats, fun green St. Patrick’s Day treats, pastel Easter treats and so on. I think it’s the kiddy. or colorful, or candy decorated things that I’m not good at. So I am trying to not think of hearts and red colors for Valentine’s day but more of a romantic meal that lovebirds can share.
Like this cheesecake, there is nothing that obviously screams Valentine’s Day here, it’s more of a romantic whisper of being the perfect dessert for this holiday. It would also be the perfect dessert for your loved one’s birthday, an anniversary, or just because you want to show someone you love them.
I know that I say this about many of my cheesecakes, because I make so many, but I truly believe this one is the tastiest. It could be the angel-soft texture of the cheesecake, it could be the combination of milk and white chocolate with fresh raspberries, or it could be all of it combined. All I know is this is one amazing cheesecake!
The only things you’d need for your romantic night is a bottle of champagne, this cheesecake and two forks.
Double Chocolate Ganache and Raspberry Cheesecake
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup brown sugar
- 1 tsp vanilla extract
- 5 Tbsp melted unsalted butter
- 6 oz fresh raspberries
- Cheesecake:
- 24 oz cream cheese softened
- 1/2 cup white granulated sugar
- 3 Tbsp sour cream
- 1 egg
- 3/4 cup heavy whipping cream
- 2 tsp vanilla extract
- 2 Tbsp cornstarch
- Topping:
- 4 oz baking milk chocolate
- 1/4 cup heavy whipping cream
- 4 oz baking white chocolate
- 1/4 cup heavy whipping cream
- 6 oz fresh raspberries
Instructions
- Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
- Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
- Spread raspberries over the bottom, evenly. Press on then berries very gently to fold them but not squish them.
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
- Add corn starch and sugar and mix until combined.
- Beat in egg until well incorporated.
- Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
- Transfer batter into the spring form and spread it evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
- Place roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
- Bake for 60-65 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 5 minutes and take it out of the oven.
- Let it rest for 15 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. Cool completely and take the side part of the springform off before topping with ganache.
- Ganache:
- Chop milk baking chocolate and place it in a small mixing bowl. Chop white baking chocolate and place it into another small bowl.
- Bring heavy cream to simmer, be careful not to let it actually boil or it will raise.
- Pour 1/4 cup of boiling cream over the chopped milk chocolate and stir with a whisk until melted and smooth. Pour 1/4 cup of boiling cream over the chopped white chocolate and stir with a whisk until melted and smooth. (If you notice your chocolate is not melting as well, pop it into the microwave for 15 seconds on half the power. Whisk until smooth.)
- Pour white and milk chocolate ganache over the cheesecake and let it drip down the sides. Pop it in the fridge for about 10 minutes to settle and top off with fresh raspberries.
- Cool cheesecake completely, cover gently (or use a cake carrier) and refrigerate for at least 4 hours.
Nutrition
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Wern says
Hi Lyuba,
Referring to your recipe point number 17, may I know should I mix both the white and milk chocolate mixture and pour over cheesecake or pour separately, one after another or pour both together at the same time please? Would really love to try this recipe out 🙂
Tiffany Collins says
This cheesecake is amazing! The first time I tried it I actually made it into little cupcake sized cheesecakes for Valentines, it they were so good. I am going to make the whole cheesecake this weekend for a family gathering, and hope that it is just as delicious. While I do love a graham cracker crust, I actually used oreo’s to make a chocolate crust instead for this recipe, because I thought the chocolate would give it a little more edge, and it was definitely a success. I will be doing that again this next time.
Carla Countiss says
Instead of a water bath, I always place a 9 x 13 pan about 1/3 full of water on the lowest rack below the cheesecake.
lyuba says
Hi Carla!
That might help get moisture in the over but it won’t actually keep direct heat away from the cheesecake. So this technique is not a substitute for water bath unfortunately.
Tiffany says
Do you have an idea of the possible cook time if I wanted to make little cupcake sized ones of these, instead of a whole cheesecake?
lyuba says
Hi Tiffany!
Yes, Fill each cupcake to about 3/4 full and bake for 18-20 minutes then turn off the oven and open the oven door about half way (however much it will allow you but not all the way.) Let the cheesecakes sit in there for about 10 minutes and take the pan out.
Hope it works out well for you!
Caroline says
Hi, do you mind explaining the purpose of the water in the oven? Thanks 😊
lyuba says
Hi Caroline!
Absolutely.
Bein marie (water bath) is a baking technique that is used in desserts like cheesecakes, creme brulee, and some other delicate desserts. The main purpose is to keep direct heat away, like a buffer. It helps tremendously to keep the texture smooth, soft, delicate. Cheesecakes baked in water bath have softer, smoother, and lighter texture. You can skip it, it’s not a big deal. Texture will be a little denser and you might get cracks on top. You will have to make sure to adjust bake time thought because baking in a water bath takes much longer.
I hope this helps!
Caroline says
Amazing, I think I’ll put in the extra effort to try it. Thanks so much for the explanation!
Josie says
Hello, can this cheesecake be frozen?
lyuba says
Hi Josie!
You can make the cheesecake without the ganache topping and freeze it. You can add the topping when you are ready to serve the cheesecake.
I hope you like it!!
Samantha says
When putting on the ganache it made craters in the cheesecake, I even waited so it wouldn’t be so hot before I did it. Am I missing something? Was the cheesecake supposed to be refrigerated first or how cool should the ganache be before putting on?
lyuba says
Hmmm, the cheesecake should be just fine to top at room temperature because it’s already firm. I normally wait just a few minutes to cool the ganache, not long at all. Do you mean they were deep craters? I’ve honestly never ran into that kind of issue and I often top cheesecakes with warm hot fudge before adding frosting, which is similar to ganache. Was the cheesecake cooled to room temperature (about an hour)?
Cj says
Would it be possible to get a video of you making the ganache? Mine really doesn’t look like yours or come out the same way!
Also I find if I use a water bath in a metal turkey roaster at 325 it takes 2 hours to cook
Lyuba says
Unfortunately I do not have time to make videos of the recipes. Hopefully we can get there at some point.
Maria says
Hello!
I can´t find sour cream, so do you know any substitute to that?
Thanks
lyuba says
Hi Maria,
If you can’t find sour cream, you can use pain yogurt (full fat preferable but it won’t be as noticeable if it’s reduced fat).
I hope you enjoy it!!
Maria says
Thanks, but do you think that I should do Homemade sour cream or just buy a pain yogurt?
And Can you tell me, please, how many grams are 3 8oz cream cheese, softened.
Thanks
lyuba says
I have actually never made or tried homemade sour cream, so I’m not sure about that. Are you able to buy sour cream since you can buy yogurt? If not, you can just buy plain yogurt since you need such small amount of it. (3 tablespoons is about 42 grams.)
1 oz is about 28 grams, so you will need about 672 grams of cream cheese.
Sharon says
I made this and it was soooo good. I ate half of it myself. :/ YIKES!
lyuba says
I’m so glad you liked it! I’m also so happy I had so much help to eat it because I would have totally eaten it all myself 🙂
(Sorry for the late response, Sharon.)
Thank you!!
June @ How to Philosophize with Cake says
This cheesecake looks pretty romantic to me! Raspberry + chocolate is such a great combination, I can imagine it works swimmingly in here 🙂
lyuba says
Thank you, June!! 🙂
judy sage says
You just made me sure I can stick to me diet and only allow myself good protein snacks
Between meals!!!! You are my Super-Heroess!
If you are ever interested I have my own homemade recipe for Peanut Butter-Honey
Cornbread Whoopie Pies….they turned out heavenly and love them mostly for
breakfast or an afternoon snack.
Hooray for YOUR quick and easy peanut butter recipe….and thank you for sharing.