Cheesecake with Berries & Chocolate Ganache
Cheesecake with Berries & Chocolate Ganache is a creamy, homemade cheesecake topped with a rich chocolate ganache and finished with sugared berries for a bright, fresh twist on a classic dessert.
Servings: 8 servings
Calories: 694kcal
Ingredients
Cheesecake
- 16 oz cream cheese room temperature
- ¾ cup white sugar
- ½ cup sour cream
- 2 tsp vanilla extract
- pinch salt
- 2 eggs room temperature
- boiling water for water bath
Sour Cream Layer (Optional)
- ½ cup sour cream
- 2 tsp sugar
- ½ tsp clear vanilla extract
Chocolate Ganache
- 8 oz chocolate chopped , semi sweet
- ½ cup heavy cream
- ¼ cup butter
Sugared Berries
- 1 egg white
- ¼ cup sugar
- 2-3 cups fresh berries variety
Instructions
- The Crust: Preheat the oven to 350°. Prepare a 6 inch springform pan by covering the bottom with parchment paper.
- Combine the graham cracker crumbs, sugar and melted butter. Press into the lined springform pan, allowing some crust up the sides of the pan a bit.
- Bake at 350° for 8 minutes. Once removed, lower the heat to 325°.
- Cheesecake: In the bowl of a stand mixer or using handheld beaters, mix the cream cheese and sugar for 3 minutes.
- Scrape the sides and add sour cream, vanilla and salt. Mix for an additional 3 minutes. The mixture should be extremely smooth.
- In a separate bowl, whisk the eggs together thoroughly. Once mixed together, add to the cheesecake batter.
- Using the slowest speed, mix until you can no longer see any yellow. Do not over mix the eggs. Pour on top of the prepared crust.
- Cover the bottom of the springform pan with two layers of foil. Place the foil lined springform pan into a larger baking dish. Carefully pour the boiling water around the cheesecake until the water is about halfway up the side of the springform pan.
- Bake at 325° for 75-80 minutes. It will still jiggle slightly when done, it will firm up a bit as it cools.
- Add sour cream layer if desired. If not, cool until room temperature and then refrigerate overnight. Remove from Springform pan prior to adding ganache layer and serving.
- Sour Cream Layer (Optional): Combine the sour cream, sugar and vanilla.
- Once the cheesecake has cooled for at least 15 minutes, pour the sweetened sour cream onto the cheesecake. Using a rubber or offset spatula, spread and smooth the layer.
- Cool until room temperature and then refrigerate over night.
- Chocolate Ganache: Microwave heavy cream and butter in a small glass or ceramic bowl for 1 minute 20 seconds. Pour in chocolate chips and cover with a plate to trap in the heat. Let sit 5 minutes, then whisk until smooth. Let sit several hours so that ganache cools and thickens.
- Sugared Berries: Whisk 1 egg white until frothy. Brush clean berries with a small amount of egg white, then roll in granulated sugar until coated. Let sit on a piece of parchment paper (or wax paper) for 2-3 hours.
Notes
This cheesecake stays fresh in the fridge for 3–4 days (2–3 if topped with ganache and berries).
It freezes well up to 2 months—wrap tightly and thaw overnight before adding toppings.
Nutrition
Calories: 694kcal | Carbohydrates: 60g | Protein: 8g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 153mg | Sodium: 315mg | Potassium: 263mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1479IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg