Who doesn’t love cheesecake? My son that is who! Shocking I know. Pure madness I was thinking as my husband, daughter and I devoured the mini cheesecakes I made from my Chocolate Raspberry Cheesecake last night.
So I haven’t made this cheesecake for years and having it again I am asking myself why? Likely because I am always trying to save my waistline and sometimes I lack self-control. Having this Chocolate Raspberry Cheesecake around would mean trouble.
With Valentines around the corner… I was thinking about what is my absolute most favourite dessert that I make that is decadent and chocolatey. You guessed it…. my scrumptious Chocolate Raspberry Cheesecake!
I usually make this recipe as a cake in a pie tin but when I was out I bought 8″ a new 8″ pie tin instead but the recipe makes enough to go in a 9″ pie tin for sure. So I made the cake as usual but had a lot of left overfilling.
So what is a girl to do? Make more cakes of course!
I quickly threw together more crust and decided to see what would happen if I used a muffin tin and made mini cakes. Well, it worked about perfect… frankly I think they are even better! Why? Because now everyone gets their own personal cake and there is less mess because you don’t need to cut anything to serve.
Because these smaller cakes are well… smaller, they take a little less time to cook. In my oven, they took about 15 minutes. Everyone’s oven is different so the goal is to take the cakes out, big version or small version, just when the centre is almost set.
How do you tell?
Near the end of the cooking time, say 5-10 minutes early give the cake a light touch on the outside edge of the filling. It should feel firm but not dry and then give the cake a light jiggle and the centre should look firm but have a little jiggle to it or appear a little softer than the edges of the cake. Not an exact science but gives you an idea.
Finish the cakes up with a layer of chocolate ganache or light drizzle and dress them up with some mint leaves, raspberries or chocolate shavings.
Chocolate Raspberry Cheesecake
- 7 oz of chocolate wafer crumbs or Oreo Cookie tops crushed
- 1/4 cup semi-sweet chocolate chips for crust
- 1/3 cup melted butter
- 2 packages of softened cream cheese 250 g each
- 1 can of sweetened condensed milk 14 oz
- 1 egg
- 3 tbsp lemon juice
- 1 tbsp vanilla extract
- 1 cup fresh raspberries
- 2 oz semi-sweet chocolate chips for ganache
- 1/4 cup whipping cream
- Pre-heat oven to 350 degree Fahrenheit
- Melt chocolate chips on low heat in microwave 1 minute at a time stirring in between until melted
- Mix in a bowl chocolate cookie crumbs, butter and melted chocolate chips
- Lightly grease pie tin or muffin tin
- Press mixture firmly into a 9" pie plate or into muffin cups
- Beat cream cheese with hand mixer until light and fluffy.
- Gradually add sweetened condensed milk and continue mixing until smooth.
- Add egg, lemon juice and vanilla
- Mix well
- Arrange raspberries evenly in bottom of the pie plate or 2-3 per muffin cup
- Slowly pour mixture over raspberries until filling covers raspberries and the filling is almost in line with the top of the crust.
- Bake for 30-35 minutes for the 9" pie tin or 15-20 minutes for the muffin tin format
- Cool completely
- In a small saucepan over low heat melt 2 oz of semi-sweet chocolate chips or 2 -1oz semi-sweet baking squares with whipping cream.
- Stir until thickened and smooth
- Remove from heat and pour slowly over or drizzle over cooled cheesecake
- Garnish as desired
- Chill finished cheescake(s)
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