Think of a cheesecake. A rich, delicious, treat that you’ve longed for — baked to creamy perfection and filled with fresh, tasty raspberries. Now pour a melted dark chocolate ganache all over it. Say hello to the Chocolate-Covered Raspberry Cheesecake. You’re drooling. That’s okay. Clean it up, and let’s make this little slice of heaven!
There’s something quite daunting about writing your first post of the new year. I know that technically my first post of 2016 was my Top Five Recipes of 2015, but that was more a rundown of previous posts than something brand new.
This post is brand new, and in it I’m going to talk about something quite fitting — a resolution. Now typically I’m not one to make New Year’s Resolutions, so I won’t make one. Instead I’m going to ask you to make one on my behalf! (Isn’t it great how I just presume I can do that? It’s like we’ve been friends for years! We’re practically besties! Right, bestie?)
Recently I’ve learnt that a lot of people I know almost never cook. I love cooking (…washing up, not so much!). And I do genuinely feel that it is an essential life skill. Here’s why:
- It’s (usually) healthier!
- It’s cheaper!
- It’s fun(-ner)!
So here’s what I want you to do for me. I want you to get in the kitchen and make this (or any other) recipe. Make it for a loved one. In fact, make it with a loved one! Cooking is a social activity.
Speaking of today’s recipe — I wanted to start 2016 off with a bang, and this Chocolate-covered Raspberry Cheesecake is da bomb!
(See what I did there?)
(What? It was funny. I’m hilarious.)
(No, seriously! It was! I am!)
Okay, shush now, bestie. We can discuss your inability to DIGEST (Hah! I did it again!) fantastic humour another time. Let’s talk cheesecake. Chocolate-Covered. Raspberry. Cheesecake.
This is the kind of recipe you have to try at least once in your life. Unless you’re lactose-intolerant. In which case, pop a lactase? I don’t know… life is full of little challenges. Find your inner chef, and rustle up a solution worth salivating over. 🙂
Remember when we talked about how cooking at home can be healthier? Not today! Today, cooking at home is all about deliciousness. And this Chocolate-Covered Raspberry Cheesecake is seriously delicious! It’s a recipe that’s been evolving for some time now. It’s actually taken me an entire year (…an entire year!) to perfect the recipe; though that’s partly because I can’t allow myself to make cheesecake every single week!
Oh, and while I’ve still got your attention: don’t forget to follow me on Facebook, Instagram, Pinterest, Tumblr, and Twitter (don’t worry, it’s free!)! Or hey! Just subscribe to Chocolates & Chai using the email subscription link at the bottom of the page. That way my posts will come straight to your inbox! Genius, I know.
And if you liked this Chocolate-Covered Raspberry Cheesecake recipe, feel free to share it!
- 1.5 cups Digestive Biscuits, crushed
- 6 tbsp Unsalted Butter, melted
- ¼ cup White Sugar
- 550g Cream Cheese
- ¾ cups + 1 tbsp White Sugar
- 3 Large Eggs, lightly beaten
- 2 tbsp All-Purpose Flour
- Zest of 1 Lemon
- 170g Raspberries
- 1 tsp Pure Vanilla Extract
- Butter, for greasing
- Dark Chocolate, 1 cup
- Butter, ¼ cup
- Whipping Cream, ¼ cup
- A pinch of Salt
- Preheat the oven to 355 degrees F, and butter a 9-inch cake tin.
- Mix the crushed digestive biscuits, melted butter, and sugar. Spread around the bottom of your cake tin. Press down to form a level and tightly packed crust.
- Bake for 7–8 minutes.
- Whisk cream cheese together with sugar until completely incorporated. Add vanilla extract, flour, and lemon zest; mix until smooth. Mix in beaten eggs one by one until barely incorporated. Delicately fold in the raspberries.
- Spoon the mixture over the pre-baked crust (keep it in the same cake tin). Tap the bottom of the pan against a flat surface to remove any air bubbles (and to help the raspberries rise up from the bottom). Bake in a bain-marie (optional) for about 35 minutes, or until the edges are set but the middle wobbles slightly.
- Cool to room temperature. Refrigerate for at least 6 hours, ideally overnight.
- Melt the chocolate and butter over a double boiler (or in a microwave if you’re feeling bold). Mix in cream and salt.
- Cool slightly before spreading over the refrigerated cheesecake. Be careful not to pour all the chocolate straight onto the centre of the cheesecake — the weight may cause your cake to sink!