Chocolate Ganache Cheesecake

Servings

12 Slices

Prep Time

25 Minutes

Cook Time

1 Hour

Chill Time

6 Hours

Total Time

7 Hours 25 Minutes

Ingredients

For the Crust

• 2 cups (200 g) graham cracker crumbs

• ½ cup (115 g) unsalted butter, melted

• 2 tbsp granulated sugar

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened

• 1 cup (200 g) granulated sugar

• 1 cup (240 g) sour cream

• 1 tsp vanilla extract

• 3 large eggs

• 2 tbsp all-purpose flour

For the Berry Layer

• 1 cup (150 g) raspberries

• 2 tbsp sugar

• 1 tbsp lemon juice

For the Chocolate Ganache

• 1 cup (170 g) semi-sweet chocolate chips

• ¾ cup (180 ml) heavy cream

• 1 tbsp butter

For Garnish

• Vanilla ice cream

• Fresh raspberries

• Mint leaves

• Chocolate curls

Instructions

Step 1 – Prepare the Crust

1. Preheat oven to 325°F (165°C).

2. Combine graham cracker crumbs, melted butter, and sugar.

3. Press mixture firmly into the bottom of a 9-inch springform pan.

4. Bake for 10 minutes.

5. Allow to cool completely.

Step 2 – Make the Berry Layer

1. Add raspberries, sugar, and lemon juice to a saucepan.

2. Simmer over medium heat for 5–7 minutes.

3. Mash lightly while cooking.

4. Cool completely.

Step 3 – Prepare the Cheesecake Filling

1. Beat cream cheese until smooth.

2. Add sugar and mix until creamy.

3. Blend in sour cream and vanilla.

4. Add eggs one at a time.

5. Mix in flour just until combined.

Step 4 – Assemble

1. Pour half of the cheesecake batter over the crust.

2. Spoon portions of berry sauce across the surface.

3. Add remaining batter.

4. Use a knife to gently swirl some berry mixture if desired.

Step 5 – Bake

1. Place springform pan in a larger roasting pan.

2. Add hot water halfway up the sides for a water bath.

3. Bake for 55–65 minutes.

4. Center should still have a slight jiggle.

5. Turn off oven and leave cheesecake inside for 1 hour.

6. Cool completely, then refrigerate at least 6 hours.

Step 6 – Make the Ganache

1. Heat heavy cream until steaming.

2. Pour over chocolate chips.

3. Let sit for 2 minutes.

4. Stir until smooth.

5. Add butter and mix until glossy.

Step 7 – Finish

1. Pour ganache over chilled cheesecake.

2. Let it drip naturally down the sides.

3. Top with a scoop of vanilla ice cream.

4. Garnish with raspberries, mint leaves, and chocolate curls.

Chef's Tips

• Use room-temperature cream cheese for the smoothest texture.

• Avoid overmixing after adding eggs.

• A water bath helps prevent cracking.

• Chill overnight for the best flavor and texture.

• Dark chocolate can be used for a richer ganache.

Nutrition (Approximate Per Slice)

• Calories: 520 kcal

• Protein: 8 g

• Carbohydrates: 38 g

• Fat: 38 g

• Sugar: 28 g

Why You'll Love This Recipe

✔ Ultra-creamy New York-style cheesecake
✔ Rich silky chocolate ganache
✔ Bright raspberry layer for balance
✔ Elegant restaurant-quality presentation
✔ Perfect make-ahead dessert

This dessert resembles a luxurious cheesecake topped with a glossy dark chocolate ganache, served with vanilla ice cream and fresh berries. The combination of creamy cheesecake, tart raspberry filling, and rich chocolate creates an irresistible bakery-style dessert.