Tuesday, July 14, 2015

Chocolate-Covered Cheesecake

A deliciously rich cheesecake with everything you could want: dark chocolate, white chocolate, and fresh berries.

Yield: 12 servings


  • Crust
    • 1 1/2 cups chocolate graham cracker crumbs (Approx. 11-12 full crackers)
    • 6 tbsp butter, melted
  • Filling
    • 4 packages cream cheese, softened (8 oz. each)
    • 1/2 cup sugar
    • 1/4 cup heavy whipping cream
    • 1 tsp vanilla
    • 5 eggs
    • 1 1/2 cups white baking chips, melted and cooled
  • Topping
    • 1 1/3 cup heavy whipping cream
    • 2 tbsp butter
    • 2 tbsp sugar
    • 2 cups semi-sweet chocolate chips
    • 1 cup white baking chips, melted
    • Striped Hershey's kisses
    • Fresh Raspberries


  1. Combine the graham cracker crumbs and butter in a mixing bowl.  Line the bottom of a springform pan with parchment paper and then press the graham cracker mixture into the bottom.  Bake at 350°F for 10 minutes.  Cool on a wire rack.
  2. In a large bowl, whip the cream cheese.  Add the sugar, cream, and vanilla and whip until smooth.  Beat in the eggs.  Stir in the melted white baking chips.
  3. Pour the cream cheese mixture into the crust and bake at 350°F for 65-70 minuutes.
  4. Cool completely on a wire rack.  (1-2 hours)  Refrigerate overnight.
  5. Remove the cheesecake from the pan.
  6. In a saucepan, combine the cream, butter, and sugar.  Heat  gradually to a boil, stirring regularly.  Remove from heat.
  7. Place the chocolate chips in a bowl.  Pour the hot cream over the chocolate and let sit for 3 minutes.  Stir until smooth.
  8. Pour the chocolate ganache over the top of the cheesecake and let it drip down the sides.  Cool on the counter for 1 hour, and then let set in the refrigerator for 1-2 hours.
  9. Drizzle the melted white baking chips over the cheesecake.  Top with Hershey's kisses and raspberries immediately before serving.

Adapted from Taste of Home.

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