Raspberry Shaved Chocolate Cheesecake

Raspberry Shaved Chocolate Cheesecake with Blueberries and Lavender


  • 1 1/2 cups finely crushed chocolate graham crackers
  • 1 teaspoon coarse salt
  • 1/2 cup unsalted butter, melted


  • 1 1/2 cups heavy whipping cream, divided
  • 1 envelope unflavored gelatin
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
  • 1 1/2 pounds cream cheese, room temperature
  • 1 cup seedless raspberry jam
  • 3 ounces bittersweet chocolate, finely chopped
  • 6 ounces fresh raspberries


  • 1/2 cup seedless raspberry jam
  • 2 cups fresh or frozen and thawed blueberries
  • Lavender
  • Sea salt


Preheat the oven to 325.  In a bowl, combine the crushed graham crackers and salt.  Drizzle with the melted butter and toss with a fork until moistened.  Press against the bottom of an 8 or 9-inch springform pan.  Bake for 12 minutes, then set aside to cool completely.


Pour 1/4 cup cream into a microwave-safe dish.  Add the gelatin and whisk with a fork to combine.  let stand for 5 minutes; it will be thick and clumpy.  Microwave on high for 30 seconds to dissolve the gelatin.  Set aside.

In the bowl of your stand mixer fitted with the whisk attachment, beat the remaining 1 1/4 cups cream with the vanilla at medium-high speed until soft peaks form, gradually adding the powdered sugar as the cream thickens.  Add the cream cheese, raspberry jam and gelatin mixture and beat until smooth and thick with no lumps, about 2-3 minutes.  Fold in the chopped chocolate and raspberries.

Immediately spread the cheesecake over the cooled crust and smooth out the top.  Cover with plastic and refrigerate for 4-6 hours, or overnight.


To serve, carefully remove the sides of the pan.  Toss the remaining 1/2 cup raspberry jam with the blueberries until they are coated with jam; pile on top of the cheesecake, letting the jam drip over the sides.  Sprinkle with lavender and sea salt.

Recipe from Curly Girl Kitchen