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Ghirardelli Chocolate Raspberry Cheesecake Hearts

By: Ghirardelli

"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."

Rate/Review | Read Reviews (29)

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

Crust:
1 1/2 cups chocolate graham cracker crumbs
1/2 cup ground almonds
4 tablespoons white sugar
3/4 cup butter, melted
Cheesecake:
4 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs
Raspberry puree (recipe below)
2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1/2 cup heavy cream
Raspberry puree:
1 (10 ounce) package frozen raspberries
4 tablespoons white sugar
Chocolate Ganache (optional):
8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1/2 cup heavy cream
Additional Garnishes (optional):
Fresh raspberries
8 ounces white chocolate, melted for drizzling

Directions

Preheat over to 325 degrees F (165 degrees 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: 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.
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 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.