Dark Chocolate Cheesecake with Raspberry Cream Sauce
Cheesecake is one of the best desserts in the world. And with this easy to follow the recipe you will be wanting more and more!
Prep Time:30 Minutes
Cook Time:7 hours 30 minutes
Total Time:8 hours
Yield:12 slices 1x
2.5lb Cream cheese softened
2lb Dark chocolate morsels
1 Qrt heavy cream
1lb package Raspberries (Fresh)
4 egg yolks
5 whole eggs
4 cups of sugar
1 cup of water
2 cups of crushed graham crackers
1 stick of butter melted or 1/2 cup melted butter
In a sauce pot, add 1/2 of your raspberries with 2 cups of sugar and 1 cup of water and simmer on medium high heat for 10 min.
Once the Raspberries have been simmering and are macerated (softened), place into a blender and blend into a juice.
After the raspberries have been blended, turn your blender on the highest it will go and slowly drizzle in 2.5 cups of heavy cream into the blender. Make sure not to pour too much at once.
Once all the cream has been added, the sauce should resemble a flat whipped cream.
Spoon or pour on top of a slice of cheesecake and enjoy!
Place your chocolate and 1 1/2 cup of your heavy cream into a pot and put on low heat. Slowly melt the chocolate. Once the chocolate has been completely melted, keep the pot on the stove and keep the stove on, but turn off the heat.
In a mixer, cream together your cream cheese and 2 cups of sugar on high speed.
Next, turn the mixer on low and add the eggs to the cream cheese and sugar mixture, one at a time. Let each egg mix in before adding the next one.
Once all the eggs and egg yolks have been added, turn the mixer off.
Add your melted chocolate mixture to the cream cheese mixture and using a spatula, fold the chocolate into the cheesecake batter. Make sure it is well incorporated.
Set the cream cheese mixture to the side and get your cheesecake pan out.
Spray your pan well with nonstick spray and set it up.
In a bowl, place your crushed graham crackers and mix the melted butter in with your hands.
Mix till the graham crackers feel like wet sand and can clump together but still crumble apart.
Place the graham cracker crust mixture into the cheesecake pan and press down, making sure the crust is flat and put together.
Pour the cheesecake batter into the pan over top of the crust till the pan is almost full.
Place the cheesecake onto a half sheet pan with an oven-safe wire rack on it and slide into the oven. (Alternatively, place a short plate underneath the cheesecake but on top of the sheet pan. This is just to make sure the water we pour into the sheet pan doesn’t make it’s way into the cheesecake. We don’t want a soggy cheesecake!)
Pour water into the pan to make a water bath, making sure the water is not touching the cheesecake pan.
Bake for 2hrs and 30min at 300 degrees Fahrenheit.
Once the time is up, turn the oven off but don’t open the door.
Leave the cheesecake in the turned off oven for an hour to rest.
Once the cheesecake has rested, place in the fridge and let sit for four hours before serving. (it’s a long time, I know, but you will thank me later.)
Once the cheesecake has sat in the fridge for 4 hours, it’s ready to serve. Enjoy with the raspberry sauce and some fresh raspberries!