DOUBLE CHOCOLATE GANACHE AND RASPBERRY CHEESECAKE

Love it, love it, love it! Turned out dark, glossy, and delicious! Very easy to make and very good to eat. I used it as a topping for Chantal's New York Style Cheesecake. The only thing i did differently was to use semi-sweet chocolate chips not bittersweet. It didn't make the color lighter and it tasted sweeter. Great!



Double Chocolate Ganache and Raspberry 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

  1. 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.)
  2. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
  3. Visit Double Chocolate Ganache and Raspberry Cheesecake @ willcookforsmiles.com for complete instructions

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