• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chocolate Truffle Raspberry Cheesecake

  • Recipe Submitted by on

Category: Cakes, Chocolate, Cheesecakes

 Ingredients List

  • 3 oz NUTS, toasted
  • 9 oz CHOCOLATE WAFER COOKIES,
  • -crushed
  • 1/3 c SUGAR
  • 6 tb BUTTER, melted
  • Mix and pat into bottom and
  • -sides of 10" springform
  • -pan.
  • Set aside.
  • CAKE
  • 40 oz CREAM CHEESE, unwrapped and
  • -softened in
  • Microwave 2 minutes on high
  • 1 c SUGAR
  • 5 JUMBO EGGS, shelled and
  • -warmed in microwave 25
  • Seconds
  • 1/2 c CHAMBORD LIQUEUR
  • 1 c RASPBERRY PRESERVES,
  • -strained so there
  • Are no seeds or fruit pieces
  • 1 c FRESH RASPBERRIES, optional
  • 1/4 c CORNSTARCH
  • 1/2 c HEAVY CREAM
  • Beat cheese until light and
  • -fluffy. Add sugar and beat
  • Again. Add eggs one at a
  • -time,beating ater each.
  • -Stir in
  • Cream, cornstarch and
  • -liqueur.
  • Pour into pan and bake at
  • -375-degrees for 45 minutes.
  • -(Put
  • Pan of water on bottom rack
  • -while baking and
  • -preheating.)
  • Cake is done when edges are
  • -lightly brown and firm and
  • -cake
  • Is still soft in middle.
  • -Loosen edges from pan and
  • -let cool
  • 2 Hours or so.
  • Spread raspberry preserves
  • -on top of cake. Make
  • -ganache and
  • Put in pastry bag. Pipe
  • -ganache around edges of bag
  • -using
  • Large star tip. Dot top of
  • -cake with fresh
  • -raspberries.
  • GANACHE
  • 2 tb SUGAR
  • 4 tb BUTTER (unsalted)
  • 1 c GOURMET HEAVY WHIP WHIPPING
  • -CREAM
  • 1 lb SEMISWEET CHOCOLATE
  • 3 ts CHAMBORD LIQUEUR

 Directions

** CRUST

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