Organic Emily

Chocolate Cheesecake with Ganache and Raspberries

Chocolate Cheesecake with ganache and raspberries

Nothing says love like chocolate!  This recipe is luscious and rich!  It will feed a party of 8 couples easily!

Recipe 

For the Crust

3 cups chocolate sandwich cookies, crushed

1 stick butter, melted

In a spring form pan mix together the chocolate cookies and butter with a fork.  Press into the bottom of the pan and set aside.  Preheat the oven to 350 degrees.

For the Cake

1 lb. dark chocolate, separated

4 (8oz. blocks) cream cheese

3/4 cups organic sugar

4 whole eggs

2 egg yolks

2 tablespoons flour

1 teaspoon vanilla

1 teaspoon instant coffee (to enhance chocolate flavor, but can be optional)

In a small saucepan melt 8 oz. of dark chocolate.  In an electric mixer fitted with a paddle attachment mix together the cream cheese until smooth.  Add the sugar and mix.  Add the whole eggs and yolks and mix until smooth.  Add the flour, vanilla and coffee if using.  Blend well and pour into spring form pan over chocolate crust.  Bake for 45 minutes.  Turn off oven, but leave cake inside with door cracked to finish cooking until completely cooled.  Transfer to serving platter.

Ganache Glaze

Melt the remaining 8 oz. of chocolate with 1/2 cup heavy cream until smooth on very low heat.  Pour over cheesecake and top with raspberries. Chill for at least 4 hours or overnight.

 

 

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, Mom of 4 cute kids, Yoga instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients and her escapades as the keeper of both backyard chickens and honeybees!

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