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Amazing, soft and smooth cheesecake made with fresh raspberries on the bottom and on top and coated with two types of chocolate ganache, white and milk chocolate. White chocolate, milk chocolate and raspberry cheesecake is pure heaven.
Servings: 9-inch cheesecake
Ingredients
Crust:
1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
6 oz fresh raspberries
Cheesecake:
3 8 oz packs of cream cheese softened
1/2 cup white granulated sugar
3 Tbsp sour cream
1 egg
3/4 cup heavy whipping cream
2 tsp vanilla extract
2 Tbsp corn starch
Topping:
4 oz baking milk chocolate
1/4 cup heavy whipping cream
4 oz baking white chocolate
1/4 cup heavy whipping cream
6 oz fresh raspberries
Instructions
- Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
- Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
- Visit Double Chocolate Ganache and Raspberry Cheesecake @ willcookforsmiles.com for full instructions.
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Originally posted 2018-04-16 08:06:12.
