|Raspberry-Goat Cheese Cheesecake with Chocolate Ganache Topping|
|A Slice of Raspberry-Goat Cheese Cheesecake with Chocolate Ganache Topping|
|Look at them raspberries :)|
|yummy chocolate crust + chocolate ganache topping|
|Always top with some fresh raspberries!!|
For the Chocolate Cookie Crust:
6T Unsalted Butter, Melted
2C Chocolate Cookie Crumbs
Pinch of Salt
Pinch of Espresso Powder
For the Raspberry-Goat Cheese Cheesecake:
2 8oz Packages of Cream Cheese, Room Temperature
12oz Goat Cheese
1 ½C Sour Cream
4 Large Eggs
1 ½C Sugar
1-2C Fresh Raspberries
For the Chocolate Ganache Topping:
1C Dark Chocolate Chunks
½C Heavy Cream
1. Preheat the oven to 350 degrees and spray a 9inch springform pan with Pam. Set it aside.
2. For the Chocolate Cookie Crust: Place the cookie crumbs, sugar, salt, and espresso powder in a mixing bowl. Stir in the melted butter until well combined. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, about 10-15 minutes. Cool on a rack, and then wrap the outside of the spring form pan with foil and place in a roasting pan. Bring a medium pot of water to a boil. Meanwhile, make the goat cheese cheesecake filling.
3. For the Raspberry-Goat Cheese Cheesecake Filling: In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the sugar and vanilla and beat until smooth. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one. Pour the filling into the prepared crust and push the raspberries down into the cheesecake. Gently place the cheesecake into the roasting pan that is in the oven and pour the boiling water into the roasting pans until it comes about halfway up the side of the spring form pan. Bake for 30 minutes, and then rotate the baking sheet and bake until the filling is set, another 25 to 30 minutes. If the filling starts to color, tent the pan with aluminum foil. Remove the cake from the oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let the cheesecake cool at room temperature for at least 3-4 hours. Chill in the refrigerator for at least 4 hours, or preferably overnight.
4. For the Chocolate Ganache Topping: In a small saucepan, bring the heavy cream just to a boil. Remove from the heat and stir in the chocolate until smooth. Pour the ganache over the top of the cooled cheesecake, smoothing with a spoon and allowing some of the ganache to drip over the sides of the cheesecake. Return to the fridge to chill an additional 3 hours or until the ganache is shiny and set.