Celebrate Valentine’s Day with this Salted Chocolate Ganache and Raspberry Cheesecake. It’s sinfully decadent yet fruity and refreshing. It’s not too sweet, but rich and is guaranteed to make your loved one feel special.\n \nDifficulty 3\/5 Prep Time 15 MIN Cook Time 120 MIN Serves 6\n \nFEATURED PRODUCTS\n\nSmeg Hand Blender\nSmeg Hand Blender Accessory Kit\n\n \nINGREDIENTS\n\nOreo biscuits 26\nmelted butter in a bain-marie (double-boiler) 125 g\nmelted dark chocolate in a bain-marie (double-boiler) 350 g\nPhiladelphia cheese 700 g\nEggs 5\nCocoa powder 40 g\nFresh cream 375 g\nSugar 270 g\nSalt 1 g\nraspberries 500 g\nIcing sugar (as needed)\n\n \nDIRECTIONS\nFOR THE BASE:\n\nPre-heat the oven to 170°C and take a 26 cm diameter mold.\nLightly break up the biscuits in the mixer, add the melted butter and chop everything.\nPour the mixture in the cake mold, press it down firmly with a glass or a cups measurer until the base is firm and without holes.\nBake in the oven for 20 minutes. When it's ready leave it aside to cool it down. In the meanwhile, prepare the cream for the cheesecake.\n\nFOR THE CREAM:\n\nAdd the cream cheese to a bowl and soften it well with the whisk.\nAdd the sugar and whip everything well until it is almost melted.\nAdd the cocoa powder and mix well.\nWhen everything is well mixed add the eggs, one at a time to let the each one of them be absorbed into the mixture.\nKeep blending until you reach a pudding-like consistency and add the chocolate.\nWhen the chocolate is well mixed in add the cream and keep blending everything until the mixture reaches a firm consistency. It will take 5 minutes.\nPour the mixture in the cake mold over the biscuit base and bake in the pre-heated oven at 175°C for 90 minutes. When the cheesecake doubles in size, shows some cracks on the top and its consistency will be soft and firm then it's ready.\nIn the meanwhile, prepare the ganache by melting chocolate bain-marie (double-boiler). Let it cool down then add the cream and start whipping the mixture until it is fluffy and firm. It will take some minutes but the more you whip it the better the consistency. At this point add the salt for the salted version.\nDecorate with fresh raspberries, carefully washed and dried.\nSprinkle some powdered sugar on the top and enjoy the cheesecake with who you love!\n\n Courtesy of Smeg.