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.