Ghirardelli Chocolate Raspberry Cheesecake Hearts

Ghirardelli Chocolate Raspberry Cheesecake Hearts

31

"Whether you make one 9-inch round cheesecake or little individual heart-shaped cakes, this decadent double-layer chocolate and raspberry cheesecake drizzled with chocolate ganache is irresistibly delicious for any special occasion."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 961 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 961 kcal
  • 48%
  • Fat:
  • 75.3 g
  • 116%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat over to 325 degrees F (165 degrees C).
  2. 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.
  3. PUREE: In a saucepan, combine raspberries and sugar. 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.
  4. 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.
  5. In a large bowl, mix together cream cheese and 3/4 cup sugar until smooth. Beat in eggs, one at a time. Remove approximately 1 1/2 cup of this batter and place into a smaller bowl and add 1/2 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.

Footnotes

  • Please note: The amount of cream cheese in this recipe has changed since its original publication.
  • Recipe Note: To make the individual heart shape cheesecakes, prepare the recipe as directed using a 13 x 9 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.
  • GARNISH (Optional): Top cooled cheesecakes with one or a combination of the garnishes below.
  • 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.
  • Fresh raspberries on top or served on the side.

Reviews

31
  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I made the heart-shaped cakes for a special Valentines Day event. I used 4 oz of cream cheese and it turned out perfectly (1/2 of a 250 gram block for my fellow Canadians). I put parchment paper...

Most helpful critical review

The "1 (4 ounce) package cream cheese" was misleading. I used 1 8oz package because that's what I was was thinking this required, and scrambled managing to find another 3/4 of a package in the ...

I made the heart-shaped cakes for a special Valentines Day event. I used 4 oz of cream cheese and it turned out perfectly (1/2 of a 250 gram block for my fellow Canadians). I put parchment paper...

Are people NOT READING the recipe right.It states 4-8oz. pkgs of cream cheese,not 4 oz. of an 8oz pkg.If they would use the appropriate amount, they will realize how good this really is.

This is a very rich dish. I followed the directions to-a-t and it turned out great. However it isn't very cheesecakey. The chocolate layer is more like a fudge than a cheesecake. If you want...

I just made this cheesecake. I made the follow changes: I used 8oz. cream cheese. Instead of making the raspberry puree, I used seedless raspberry jam. Also, when mizing the chocolate and whippi...

This recipe is exceptional! I felt like a top chef winner after making it! To all the questions re: is 4 oz enough? Yes, it is. Having said that, I did add a full 8 oz pkg of cr.cheese b/c I n...

Ghirardelli has changed the amount of cream cheese in this recipe from 4 oz. to 4 (8-oz.) packages.

these are fabulous and delicious

I used strawberries instead of rasberries. I also put the ganache on top. I then added the strawberry puree, and finished it off with fresh strawberries around it. It was completely delicious! I...

A number of things: -Don't overcook your cheesecake if you can help. It's done if it's still jiggly in the center when you shake it gently. -Make sure you semi-cover your cheesecake as soon as ...