Ghirardelli Chocolate Raspberry Cheesecake Hearts

Ghirardelli Chocolate Raspberry Cheesecake Hearts


Unique recipe makes 12 servings Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • Crust:

  • 1 1/2 cups chocolate graham cracker crumbs

  • half cup floor almonds

  • four tablespoons white sugar

  • three/four cup butter, melted

  • Cheesecake:

  • four (eight ounce) packages cream cheese, softened

  • three/four cup white sugar

  • four eggs

  • Raspberry puree (recipe under)

  • 2 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips

  • half cup heavy cream

  • Raspberry puree:

  • 1 (10 ounce) package deal frozen raspberries

  • four tablespoons white sugar

  • Chocolate Ganache (elective):

  • eight ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Chips

  • 1/2 cup heavy cream

  • Further Garnishes (elective):

  • Recent raspberries

  • eight ounces white chocolate, melted for drizzling

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Ghirardelli Chocolate Raspberry Cheesecake Hearts


  1. Preheat over to 325 levels F (one hundred sixty five levels C).
  2. CRUST: In a microwave protected bowl, soften the butter. Add the chocolate graham crackers, floor almonds, and sugar and blend till mixed. Press combination into the underside of a 9-inch springform pan and put aside.
  3. PUREE: In a saucepan, mix raspberries and sugar. Deliver to boil, and proceed boiling three-5 minutes, or till sauce is thick. Pressure sauce by way of a mesh strainer to take away seeds and put aside.
  4. CHEESECAKE: In a small pot over low warmth, convey the whipping cream to only boiling. Take away from warmth and add the chocolate chips. Put aside for five minutes after which stir till clean.
  5. In a big bowl, combine collectively cream cheese and three/four cup sugar till clean. Beat in eggs, separately. Take away roughly 1 half cup of this batter and place right into a smaller bowl and add half cup raspberry puree. Mix till mixed. Add the melted chocolate to the remaining batter and blend till mixed. Pour the chocolate cheesecake batter into the pan. Very rigorously layer the raspberry cheesecake combination on prime of the chocolate combination. Bake for 60 to seventy five minutes, or till filling is about. Cool in pan, then cowl with plastic wrap and refrigerate till chilly earlier than eradicating from pan.


  • Energy
  • 961 kcal
  • forty eight%
  • Carbohydrates
  • sixty eight g
  • 22%
  • Ldl cholesterol
  • 214 mg
  • seventy one%
  • Fats
  • seventy five.three g
  • 116%
  • Fiber
  • four.6 g
  • 18%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 402 mg
  • sixteen%

* % Every day Values are based mostly on a 2,000 calorie food plan.

Recipe by Ghirardelli®

“Whether or not you make one 9-inch spherical cheesecake or little particular person coronary heart-formed desserts, this decadent double-layer chocolate and raspberry cheesecake drizzled with chocolate ganache is irresistibly scrumptious for any special day.”

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