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    Chocolate Raspberry Cheesecake Hearts

      Servings:   9 servings
      Time:  20 mins

    Ingredients
      For Cheesecake

      2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
      4 8 ounce pkg. cream cheese, softened
      3/4 cup white sugar
      4 eggs (for cheesecake)
      1/2 cup raspberry puree (recipe below)
      1/2 cup heavy cream (for cheesecake)

      For Crust

      1 1/2 cups graham cracker crumbs (about 10 crackers)
      1/4 cup ground almonds
      4 tablespoon white sugar
      3/4 cup butter, melted

      For Puree

      1 (10 - 12 oz) pkg. frozen raspberries
      4 tablespoons white sugar


      For Chocolate Ganache (Optional):

      2 tablespoon butter
      1/2 cup(s) heavy cream

      For Garnish (Optional):

      1 cup fresh raspberries
      8 ounce Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
      8 ounce Ghirardelli White Chocolate Baking Bar
    Directions
    • Preheat over to 325 degrees F (165 degrees C).
    • To prepare 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.
    • To prepare the 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.
    • To prepare 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; 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.
    • 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.
    • Fresh raspberries on top or served on the side.
    • For Heart Shapes: To make the individual heart shape 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.