Raspberry Chocolate Cheesecake

Raspberry Chocolate Cheesecake

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh raspberries (plus extra for garnish)
• ½ cup semi-sweet chocolate chips

For the Chocolate Ganache:

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips

For Garnish:

• Fresh raspberries
• Powdered sugar (optional)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.

2. Make the Crust:

• In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
• Press the mixture into the bottom of the prepared springform pan, pressing it down firmly to form an even crust.
• Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.

3. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Gradually add in the sugar, mixing until well combined.
• Add the eggs one at a time, mixing on low speed after each addition until just combined.
• Stir in the vanilla extract and sour cream until smooth.
• Gently fold in the raspberries and chocolate chips, being careful not to crush the berries.

4. Bake the Cheesecake:

• Pour the cheesecake filling over the cooled crust in the springform pan.
• Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
• Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

5. Prepare the Chocolate Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
• Remove from heat and pour the cream over the chocolate chips in a heatproof bowl.
• Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
• Allow the ganache to cool slightly before pouring it over the chilled cheesecake.

6. Garnish and Serve:

• After the ganache has been poured over the cheesecake, garnish with fresh raspberries.
• Optionally, dust with powdered sugar for a finishing touch.
• Slice and serve the cheesecake chilled.

Tips:

• Make Ahead: This cheesecake can be made a day in advance. Just keep it refrigerated until ready to serve.
• Substitutions: You can use different berries like strawberries or blueberries if you prefer.

Enjoy your rich and decadent Raspberry Chocolate Cheesecake!