Ghirardelli Chocolate Raspberry Cheesecake Hearts
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.
Recipe Summary test
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.