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Decadent Raspberry Cheesecake with Creamy Ganache

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A smooth, velvety raspberry cheesecake topped with a rich, glossy chocolate ganache, perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs or digestive biscuits, crushed
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) sour cream
  • 1 cup (125g) fresh or frozen raspberries
  • 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon unsalted butter (optional)

Instructions

  1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter in a medium bowl until mixture resembles wet sand. Press evenly into bottom of 9-inch springform pan. Bake 10 minutes and cool.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes. Add sugar and beat until combined.
  3. Add eggs one at a time on low speed, then stir in vanilla extract and sour cream until just combined. Avoid overmixing.
  4. Gently fold in raspberries with a spatula, keeping some whole. Pour filling over cooled crust and smooth top.
  5. Place pan on baking sheet and bake 50-60 minutes at 325°F (160°C) until edges are set but center slightly wobbly. Turn off oven, crack door open, and cool cheesecake inside for 1 hour.
  6. Refrigerate cheesecake for at least 4 hours or overnight to firm up.
  7. Heat heavy cream in saucepan over medium heat until just simmering. Pour over chocolate chips in heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in butter if using.
  8. Pour ganache over chilled cheesecake and spread evenly. Refrigerate 30 minutes to set ganache.
  9. Run a thin knife around edges before releasing springform pan. Slice with warm, clean knife and serve.

Notes

Let cream cheese come to room temperature before mixing to avoid lumps. Mix eggs slowly on low speed to prevent cracks. Cool cheesecake slowly in oven with door ajar to maintain smooth texture. Use fresh raspberries for brighter tartness; frozen raspberries can be used without thawing. For dairy-free, substitute vegan cream cheese and coconut cream for ganache. For gluten-free, use gluten-free cookie crumbs or almond flour for crust.

Nutrition

Keywords: raspberry cheesecake, creamy ganache, easy cheesecake recipe, dessert, chocolate ganache, raspberry dessert, creamy cheesecake

Find it online: https://chloeplate.com/decadent-raspberry-cheesecake-recipe-with-creamy-ganache-easy-and-perfect/