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Raspberry Swirl Chocolate Truffle Cheesecake

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Raspberry Swirl Chocolate Truffle Cheesecake | ButtercreamBlondie.com

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?!

Raspberry Swirl Chocolate Truffle Cheesecake | ButtercreamBlondie.com

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!

Raspberry Swirl Chocolate Truffle Cheesecake | ButtercreamBlondie.com

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Raspberry Swirl Chocolate Truffle Cheesecake

Yield: 8 hearts or 16 cupcakes

Ingredients

    Chocolate Graham Cracker Crust
  • 2 cups chocolate graham cracker crumbs
  • 1 Tablespoon sugar
  • 4 ounces unsalted butter, melted
    • Raspberry Swirl
  • 3/4 cup raspberry puree
  • 1 teaspoon cornstarch
    • Chocolate Truffle Cheesecake
  • 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

Instructions

  1. Preheat oven to 350 degrees.
    2. Chocolate Crust
  2. Mix graham cracker crumbs, sugar and melted butter together.
  3. Press into heart pans and bake at 350 degrees for 6-7 minutes.
    4. Raspberry Swirl
  4. Whisk raspberry puree and cornstarch together and set aside.
    5. Cheesecake
  5. Preheat oven to 350 degrees. Wrap the springform pans in plastic wrap first then aluminum foil.
  6. Melt chocolate & set aside.
  7. Cream softened cream cheese and sugar in mixer.
  8. Add in corn starch and continue creaming.
  9. Add vanilla extract & eggs and mix on low till incorporated.
  10. Add in melted chocolate.
  11. Stir in Godiva liqueur and heavy cream.
  12. 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.
  13. Place pans in a roasting pan and fill with about an inch of hot water.
  14. Bake at 350 degrees for 25-27 minutes just until they set.
  15. When they are done, remove from water bath & set on a cooling rack. Refrigerate cheesecakes overnight.

Notes

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.

https://buttercreamblondie.com/raspberry-swirl-chocolate-truffle-cheesecake/

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Comments

    • Hi Jessica – Yes, you can bake the cheesecake in an 8 or 9-inch springform pan. The bake time will be longer, my guess is it would take about 45-60 minutes. Hope you enjoy it!

      Reply

  2. These look sooo good! I’m thinking a V Day dessert 😉 If I don’t have a spring form pan, could I bake it in a regular heart shaped pan with parchment paper lining it?

    Reply

  4. I already love raspberries, but this dessert has to be the most beautiful edible work of art I have ever seen. Your culinary imagination is incredible. If I could only try this cake, I would finally know what heaven on earth is really like.

    Reply

      • Just wanted to let you know that I made these tonight for my husband’s b-day and they are delicious! I think I underbaked them but even then they set up well after some time in the freezer

  7. I made it last night to give to the “novio” today. It was very liquid-y after 25 minutes so I cooked it another 15 minutes, then chilled it. It was nicely set up this morning. The raspberry swirls that were separate when the cake went it, had kind of weeped together during cooking so mine doesn’t look as beautiful as yours. Next time I’ll use a larger utensil to create the swirls, keeping them more apart, but larger. Can’t wait to taste it tonight!

    Reply

  8. Since you are a pastry chef, you so don’t need an excuse to bake a sweet treat;-) Your treat looks like a chocolate lovers dream, it seriously looks amazing…..amazingly delicious!!! Hugs, Terra

    Reply

  11. I can take or leave Valentines days, but these mini cheesecakes are wonderful! I don’t have a heart shaped pan, but I could totally get on board with the cupcake-sized cheesecakes!

    Reply

  19. I am physically unable to resist the combination of chocolate and raspberry. So, on that note, Meghan, I will be sending you a bill for my personal trainer when I eat 78 of these cheesecakes. :-p

    Reply

  22. Holy moly, Meghan! You constantly out-do yourself! This looks just heavenly. As a chocolate lover, a cheesecake lover, and a Valentine’s day fan, I think this is one perfect dessert.

    Reply

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