Ghirardelli Chocolate Raspberry Cheesecake Hearts
Indulge with Ghirardelli!
Sometimes, you just have to throw the grocery budget out the window and indulge. I think I may have to make these for Valentine’s Day for dessert. Oh. Yum! I just love Ghirardelli Chocolate. I was able to tour the factory as a teenager and ever since that delicious day I haven’t looked back! I love the heart shaped cheesecakes; they are fun for Valentine’s Day or to serve up for any special occasion! I was thinking this would also make a fun dessert idea for an anniversary celebration.
KitchenAid Springform Pan Bakeware
- The Springform Pan is an essential part of the cheesecake and the non-stick helps a lot!
- I really appreciate this pan can be put in the dishwasher for quick cleanup!
If you like this recipe, we have several other Valentine’s Day recipes that are FAB! These are fun for serving up sweet treats from breakfast to dessert after dinner. If you are planning a day or night in, check these out for your Valentine’s Day menu! See all of the recipes here!
Headed to a Valentine’s Day party this year? Make sure to have a few fun ideas for cards to exchange with the kids. There are several frugal and Non-Candy alternatives here to help keep the sugar intake lower on the small gifts and cards so you can indulge on the sweet desserts! 🙂 See all of the ideas here!
Feeling crafty? We have FAB ideas to add a little Valentine’s Day touch to your home. It would also make a fun gift idea for family or friends if you are wanting to send a little love their way. I especially like the Love String sign made out of simple materials you may already have around the house! See this idea and more Homemade Crafts and DIY projects here!
Ghirardelli Chocolate Raspberry Cheesecake Hearts
Ingredients
Cheesecake
- 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 4 8-ounce packages cream cheese softened
- ¾ cup white sugar
- ½ cup raspberry puree recipe below
- 4 eggs
- ½ cup heavy cream
Crust
- 1 ½ cups graham cracker crumbs about 10 crackers
- ¼ cup ground almonds
- 4 tablespoons white sugar
- ¾ cup butter melted
Raspberry Puree
- 10-12 ounces frozen raspberries
- 4 tablespoon white sugar
Chocolate Ganache
- 2 tablespoon butter optional
- ½ cup heavy cream optional
- 1 cup fresh raspberries optional
Garnish
- 8 ounce Ghirardelli 60% Cacao Bittersweet Chocolate Chips optional
- 8 ounce Ghirardelli White Chocolate Baking Bar optional
Instructions
- Preheat oven to 325°F/160°C
Crust
- In a microwave safe bowl, melt the butter.
- Add the chocolate graham crackers, ground almonds, and sugar and mix until combined.
- Press mixture into the bottom of a 9-inch springform pan and set aside.
Puree
- Combine raspberries and sugar in a saucepan. Bring to boil, and continue boiling 3-5 minutes, or until sauce is thick.
- Strain sauce through a mesh strainer to remove seeds and set aside.
Cheesecake
- In a small pot over low heat, bring the whipping cream to just boiling.
- Remove from heat and add the chocolate chips. Set aside for 5 minutes and then stir until smooth.
- In a large bowl, mix together cream cheese and ¾ cup sugar until smooth.
- Beat in eggs, one at a time.
- Remove approximately 1 ½ cup of this batter and place into a smaller bowl and add ½ cup raspberry puree. Blend until combined.
- Add the melted chocolate to the remaining batter and mix until combined.
- Pour the chocolate cheesecake batter into the pan.
- Very carefully layer the raspberry cheesecake mixture on top of the chocolate mixture.
- Bake for 60 to 75 minutes, or until filling is set.
- Cool in pan, then cover with plastic wrap and refrigerate until cold before removing from pan.
- If desired, top cooled cheesecakes with one or a combination of the garnishes below.
Chocolate Ganache
- In a small pot over low heat, bring the heavy cream and butter to just boiling.
- Remove from heat and add the chocolate chips.
- Set aside for 5 minutes and then stir until smooth.
- Pour over cold cheesecake to form ganache layer, or drizzle over the cold cheesecake.
- Refrigerate until it is set.
Raspberry Puree
- Pour remaining raspberry puree over cold cheesecakes.
White Chocolate
- In double boiler over hot water, melt the white chocolate until smooth.
- Drizzle over cold cheesecakes.
- Refrigerate until it is set.
- Put fresh raspberries on top or served on the side.
For Heart Shapes
- To make the individual heart shaped cheesecakes, prepare the recipe as directed using a 13X9 inch pan instead of a springform pan.
- Bake for 45-50 minutes.
- After the cheesecake cools, cut out the hearts using a metal heart shaped cookie cutter.
Nutrition
Recipe Source: Ghirardelli
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I had issues with the batter leaking out of the springform pan for the chocolate raspberry cheesecake. What is the correct amount of cream cheese? Is it 4 ounces? The batter was thin and the recipe was a bit confusing. I used only 4 ounces of cream cheese – which didn’t seem like enough.
Link to real recipe with correct portion of cream cheese. It’s 4 8 ounce packages of cream cheese NOT 4 oz cream cheese.
https://www.ghirardelli.com/recipes/chocolate-raspberry-cheesecake-hearts-rec1194
Thanks for catching this, Teri!