Well I think I kept you waiting for this one long enough, and I promise it is worth the wait. Rich, creamy, decadent and sinful pretty much sum of this whole situation right here. A luscious chocolate cheesecake studded with raspberry puree all baked on top of a chocolate cookie crust is a purely indulgent treat sure to satisfy anyone’s sweet tooth on Valentine’s Day.
When I think of Valentine’s Day desserts, I think of ultimate decadence – cause I really need an excuse, right? I also think comforting, sassy, and of course, chocolate. Do you remember the red velvet cake frites?? Ah, the ultimate indulgence, yet so light and fun.
This time I opted for cheesecake, which in my opinion, is always a good idea! I tweaked my favorite recipe and added a cup of Callebaut dark chocolate. I think this was one of the best decisions I’ve ever made, and from that point on this cheesecake had trouble written all over it. Next I added some Godiva chocolate liqueur to the party, and that’s when I had to tell myself to put down the spoon – repeatedly…
Finally I spooned in some raspberry puree and swirled it through, not only giving it a brilliant pop in the flavor department, but um – look at that color. Chocolate cheesecake, Godiva liqueur, and raspberry puree all baked together in the shape of a heart. Really, what more could you ask for?!
The cheesecake baked beautifully and it is unbelievably smooth. Now obviously the dark chocolate adds a real richness here, yet it’s not heavy. You get a hint of the liqueur floating through, and every few bites you get a bold pop of raspberry. I could tell you these hearts are the perfect size for sharing, but truth be told I took care of one all by myself 🙂
And if you don’t have little heart springform pans, you can bake these in cupcake tins. I wasn’t sure how they would pan out, but look how cute they are!! Once they were cooled, I popped them in the freezer for 15 minutes before I peeled the liners off, and poof – worked like a charm! I put the instructions for these little ones in the “notes” section below so you’ve got options.
No matter what your feelings about Valentine’s Day are, you need to get cozy with this cheesecake! Have a great weekend and if you’re stuck inside, a few bites of this might help you forget all about that white stuff piling up out there!
- 2 cups chocolate graham cracker crumbs
- 1 Tablespoon sugar
- 4 ounces unsalted butter, melted
- 3/4 cup raspberry puree
- 1 teaspoon cornstarch
- 8 ounces semisweet chocolate
- 24 oz. cream cheese at room temp
- 1 and 1/4 cups sugar
- 1/4 cup cornstarch
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup + 2 Tablespoons Godiva chocolate liqueur
- 1/4 cup heavy cream
- Preheat oven to 350 degrees.
- Mix graham cracker crumbs, sugar and melted butter together.
- Press into heart pans and bake at 350 degrees for 6-7 minutes.
- Whisk raspberry puree and cornstarch together and set aside.
- Preheat oven to 350 degrees. Wrap the springform pans in plastic wrap first then aluminum foil.
- Melt chocolate & set aside.
- Cream softened cream cheese and sugar in mixer.
- Add in corn starch and continue creaming.
- Add vanilla extract & eggs and mix on low till incorporated.
- Add in melted chocolate.
- Stir in Godiva liqueur and heavy cream.
- Put 1 scoop of cheesecake batter in pan. Spoon raspberry puree on top and swirl in with toothpick. Repeat with another scoop of batter and top with raspberry puree. Swirl together with toothpick.
- Place pans in a roasting pan and fill with about an inch of hot water.
- Bake at 350 degrees for 25-27 minutes just until they set.
- When they are done, remove from water bath & set on a cooling rack. Refrigerate cheesecakes overnight.
For the chocolate, you can use semisweet or dark. Use a good quality for this - I used Callebaut dark.
Once you add the liqueur and heavy cream, make sure you only stir it. Don't over mix or you will get too much air in it.
If baking these in cupcake tins: 1. Line cupcake tins with cupcake liners & spray with non stick. 2. Press 2 Tablespoons crumbs in each & bake at 350 degrees for approx. 5 minutes. 3. Fill with batter, spoon raspberry puree, & swirl 4. Place cupcake tin in roasting pan or sheet pan & fill with about an inch of hot water. 5. Bake at 350 degrees for 20 minutes.