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I know that I say this nigh umteen of my cheesecakes, because I kind so umteen, but I truly judge this one is the tastiest. It could be the angel-soft texture of the cheesecake, it could be the combining of milk and pedagogue brown with saucy raspberries, or it could be all of it cooperative. All I bed is this is one awesome cheesecake!
Ingredients
Crust:
1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
6 oz fresh raspberries
Cheesecake:
3 8 oz packs of cream cheese softened
1/2 cup white granulated sugar
3 Tbsp sour cream
1 egg
3/4 cup heavy whipping cream
2 tsp vanilla extract
2 Tbsp corn starch
Topping:
4 oz baking milk chocolate
1/4 cup heavy whipping cream
4 oz baking white chocolate
1/4 cup heavy whipping cream
6 oz fresh raspberries
Instructions
1. Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
2. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
3. Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
4. Spread raspberries over the bottom, evenly. Press on then berries very gently to fold them but not squish them.
5. In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy.
6. Scrape sides and bottom on the bowl and beat for another minute.
7. Add corn starch and sugar and mix until combined.
8. Beat in egg until well incorporated.
9. Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
10. Transfer batter into the spring form and spread it evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
11. Place roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
12. Bake for 60-65 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 5 minutes and take it out of the oven.
13. Let it rest for 15 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. Cool completely and take the side part of the springform off before topping with ganache.
Ganache:
1. Chop milk baking chocolate and place it in a small mixing bowl. Chop white baking chocolate and place it into another small bowl.
2. Bring heavy cream to simmer, be careful not to let it actually boil or it will raise.
3. Pour 1/4 cup of boiling cream over the chopped milk chocolate and stir with a whisk until melted and smooth. Pour 1/4 cup of boiling cream over the chopped white chocolate and stir with a whisk until melted and smooth. (If you notice your chocolate is not melting as well, pop it into the microwave for 15 seconds on half the power. Whisk until smooth.).
4. Pour white and milk chocolate ganache over the cheesecake and let it drip down the sides. Pop it in the fridge for about 10 minutes to settle and top off with fresh raspberries.
5. Cool cheesecake completely, cover gently (or use a cake carrier) and refrigerate for at least 4 hours.
