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Ghirardelli Chocolate Raspberry Cheesecake Hearts
Prep Time:
45
minutes
minutes
Cook Time:
1
hour
hour
15
minutes
minutes
Total Time:
2
hours
hours
Servings:
9
Print Recipe
US Customary
-
Metric
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
Calories:
1322
kcal
|
Carbohydrates:
102
g
|
Protein:
19
g
|
Fat:
96
g
|
Sodium:
678
mg
|
Fiber:
6
g
|
Sugar:
74
g