Double Chocolate Ganache and Raspberry Cheesecake

Hallo friend HEAVEN FOOD, On this occasion I will share the recipe very tasty cuisine, I've provided recipes complete with cooking from scratch how to make it to the end of cooking. Hopefully the contents of postings Cookbook that I write this you can understand. This, he'll cooking recipes Double Chocolate Ganache and Raspberry Cheesecake

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Whether you make one 9-inch round cheesecake or little individual heart-shaped cakes, this decadent double-layer chocolate and raspberry cheesecake drizzled with chocolate ganache is irresistibly delicious for any special occasion..

I made the heart-shaped cakes for a special Valentines Day event. I used 4 oz of cream cheese and it turned out perfectly (1/2 of a 250 gram block for my fellow Canadians). I put parchment paper in the bottom of my 9X13 pan and buttered it; that made it a lot easier to remove the hearts as I cut each one. I had also cut a second piece of parchment in the same size and used it to plan. I traced around my cookie cutter with pencil so I could see how to arrange the cutting and thus, minimize waste. For the raspberry puree, I used a 400 gram container of frozen raspberries (we don't use ounces here) and added another tablespoon of sugar - that worked fine. I chilled the cheesecake overnight and the next day, I heated the leftover raspberry puree to boiling and added 2 tbsp of cornstarch mixed with 2 tbsp water, stirring until thick and then let it cool a bit. This thickened it beautifully for topping the cakes. 



For the drizzle, I heated 1/8 cup whipping cream in the microwave to boiling and added 1/2 cup chocolate chips, letting it sit for about 2 minutes and then stirring until smooth. I poured it into a sandwich baggie and cut a tiny hole in one corner to use as a decorating bag. I had more than enough drizzle to decorate them. I got 8 nice generous heart-shaped portions. 


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