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Pour the filling over the crust in your pan.
Bake for about 55-65 minutes, or until the center is just set but slightly jiggly.
Turn off the oven, open the door slightly, and let the cheesecake cool inside for an hour.
Remove, cool to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight.
Preparing the Chocolate Ganache:
Heat the heavy cream in a small saucepan until it simmers.
Pour over chocolate chips in a heatproof bowl, wait a minute, then stir until smooth.
Let the ganache cool a bit before topping the cheesecake with it.
Finishing Touches:
Once the ganache is set, decorate with fresh raspberries.
Optionally, sprinkle with powdered sugar for extra flair.
Serve chilled.
Storing the Cheesecake:
Refrigerator: Keep covered for up to 5 days.
Freezer: Wrap well without ganache and freeze for up to 2 months. Thaw in the fridge and add ganache and raspberries before serving.
Savor the layers of taste and texture in this exquisite Raspberry Chocolate Cheesecake Delight, crafted for both elegance and enjoyment.
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