You know how some desserts just feel fancy, even if they’re not actually that hard to make? That’s exactly how I feel about this cheesecake. I made it for a birthday dinner the other night, and it disappeared so fast I wished I’d made two. It’s got this dreamy chocolate ganache poured over the top, and those fresh raspberries just make the whole thing feel extra special.
It’s rich, creamy, not overly sweet — and the best part? It tastes even better the next day. If you’re looking for a dessert that’s both comforting and elegant, this is it. Total crowd-pleaser, especially when you want to impress without the stress.
Why You’ll Love This Recipe
This cheesecake checks all the boxes — ultra-smooth filling, buttery graham cracker crust, and a glossy ganache that adds richness without being too much. It’s topped with tart, juicy raspberries that balance out the chocolate perfectly.
What I love most is how make-ahead-friendly it is. You can bake it a day before and just add the ganache and berries before serving. Whether it’s for a dinner party, holiday, or just a “we need dessert” kind of night, this one’s always a hit.
What You’ll Need
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream (room temp)
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the chocolate ganache:
- ¾ cup heavy cream
- 6 oz semi-sweet chocolate (chopped or chips)
- 1 tablespoon unsalted butter (optional, for extra shine)
Topping:
- 1 pint fresh raspberries
- Optional: extra chocolate shavings or powdered sugar for garnish
Pro Tips
- Room temp ingredients are key for a smooth, lump-free cheesecake.
- Bake in a water bath to avoid cracks and ensure even baking.
- Cool gradually by cracking the oven door before removing the cheesecake.
- Chill overnight for the best flavor and texture.
- Use good quality chocolate for the ganache — it makes a big difference.
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Saucepan (for ganache)
- Roasting pan or baking dish (for water bath)
- Foil (to wrap the springform pan)
Substitutions & Variations
- No sour cream? Use plain Greek yogurt instead.
- Try crushed Oreos or chocolate wafer cookies for the crust.
- Blueberries or blackberries can replace raspberries.
- Use a muffin tin with liners for individual mini cheesecakes.
- Swap in gluten-free graham crackers for a gluten-free version.
Make Ahead Tips
Cheesecake is a dream for make-ahead prep. You can bake the cheesecake 1–2 days in advance and store it covered in the fridge. The ganache can be made up to 2 days ahead and gently reheated to pour over. Assemble and garnish right before serving for the freshest look and taste.
It also freezes beautifully. Just wrap tightly without toppings and freeze for up to 1 month. Thaw in the fridge overnight.
Instructions
1. Preheat and Prep
Preheat oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan in foil to prevent leaks for the water bath.
2. Make the Crust
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture is like wet sand. Press into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
3. Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until very smooth, about 2 minutes. Add sour cream, vanilla, and salt. Mix until combined. Add eggs one at a time, beating on low until just mixed — don’t overmix.
4. Bake in a Water Bath
Pour the filling over the crust. Place the springform pan into a large roasting pan and fill the roasting pan with hot water halfway up the sides. Bake for 55–65 minutes, until the center is just slightly jiggly.
Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove, cool at room temp another hour, then refrigerate for at least 4 hours or overnight.
5. Make the Ganache
Heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth. Stir in butter if using. Let cool slightly before pouring.
6. Assemble
Once cheesecake is chilled, pour ganache over the top, letting it gently spread to the edges. Top with fresh raspberries.
7. Serve
Chill for 15–20 minutes to set the ganache, or serve immediately if you like it a little warm and gooey. Slice with a clean, warm knife for best results.
Serving Suggestions
- Serve chilled with a dollop of whipped cream on the side.
- Sprinkle with shaved chocolate or dust lightly with powdered sugar.
- Pair with coffee, espresso, or a glass of red wine.
- Make it the centerpiece of your dessert table at holidays or birthdays.
- Add a drizzle of raspberry sauce or coulis for extra berry flavor.
Leftovers & Storage
Cheesecake will keep beautifully in the fridge for up to 5 days, covered loosely with plastic wrap or in an airtight container.
To freeze:
- Skip the ganache and berry topping.
- Wrap the cooled cheesecake (or individual slices) in plastic wrap and foil.
- Freeze for up to 1 month.
- Thaw in the fridge overnight and top before serving.
Nutrition & Benefits
This dessert is definitely a treat, but it’s made with real, whole ingredients — cream cheese, eggs, sour cream, and fresh fruit. Raspberries bring a dose of fiber and vitamin C, and using dark chocolate in the ganache means you’re getting a little antioxidant boost too.
And because the flavor is so rich, a small slice really goes a long way — making it perfect for sharing at gatherings or savoring over several days.
Recipe FAQ
1. Do I really need a water bath?
Yes — it keeps the texture creamy and prevents cracks. Just be sure to wrap your pan well with foil.
2. Can I use low-fat cream cheese?
Full-fat gives the best results, but you can use reduced-fat (not fat-free). The texture may be slightly softer.
3. How do I get clean slices?
Use a warm knife and wipe it clean between slices. It really helps with presentation.
4. What kind of chocolate works best for ganache?
Use semi-sweet or dark chocolate. Avoid milk chocolate — it tends to be too soft and sweet.
5. Can I skip the ganache?
Sure! The cheesecake stands on its own beautifully, or try topping it with raspberry jam instead.
A Slice of Something Special
There’s just something about cheesecake that makes people gather. This one, with that silky ganache and juicy berries, feels like something you’d see in a bakery case — but it’s totally doable at home. It’s the kind of dessert that brings a little extra joy to the table, whether it’s a holiday or just the end of a long week.