RASPBERRY CHOCOLATE GANACHE CHEESECAKE

RASPBERRY CHOCOLATE GANACHE CHEESECAKE

INGREDIENTS 🍽️

• For the Crust:

• 24 Oreo cookies, crushed into fine crumbs 
• ¼ cup (60g) unsalted butter, melted

• For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 cup (240ml) sour cream
• 3 large eggs 🥚
• 1 tsp vanilla extract
• 1 cup (150g) fresh raspberries (plus extra for topping) 🍓

• For the Chocolate Ganache:

• 8 oz (225g) semi-sweet chocolate, finely chopped 
• 1 cup (240ml) heavy cream
• 1 tbsp unsalted butter

• For Garnish (optional):

• Fresh raspberries 🍓
• Shaved chocolate or cocoa powder dusting

INSTRUCTIONS 🧁

Prepare the Crust:

Preheat oven to 325°F (160°C). In a bowl, combine crushed Oreos and melted butter until evenly coated. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling:

Beat softened cream cheese and sugar until smooth and creamy. Mix in sour cream and vanilla. Add eggs one at a time, mixing just until combined—do not overbeat. Gently fold in fresh raspberries.

Bake the Cheesecake:

Pour filling over the cooled crust. Smooth the top and bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.

Prepare the Ganache:

Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate and butter in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Allow to cool slightly until pourable but not hot.

Assemble the Cheesecake:

Pour ganache evenly over the chilled cheesecake, letting it drip slightly down the sides for a glossy finish. Top with fresh raspberries and chocolate shavings.

Serve & Enjoy:

Slice with a hot, clean knife for neat portions. Each bite will have a silky mix of chocolate, tangy raspberries, and creamy cheesecake. 🍫🍓

TIPS OR NOTES 💡

No-Crack Tip: Bake using a water bath for even cooking and a smooth surface.

Flavor Twist: Add a layer of raspberry jam over the crust before pouring in the cheesecake filling for extra fruitiness.

Storage: Keeps well in the fridge for 3–4 days. Best enjoyed