Sweet Cheesecake Recipes
Chocolate Raspberry Truffle Cheesecake
Ingredients
Crust
- 2 1/2 cups chocolate wafer crumbs
- 1/3 cup butter, melted
- 1/2 cup granulated sugar
Filling
- 8 ounces semisweet chocolate squares, cut into 1/2 inch cubes
- 1/4 cup hot strong coffee
- 24 ounces cream cheese, cut into 1 inch cubes
- 8 ounces sour cream
- 1 cup granulated sugar
- 2 eggs
- 2 tablespoons whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup Chambord or other raspberry-flavored liqueur
Garnishes
- Raspberry Sauce
- Whipped cream, fresh mint
Raspberry Sauce
- 1 (10 ounce) package frozen raspberries, thawed
- 2 teaspoons cornstarch
Instructions
- Combine wafer crumbs, butter and the 1/2 cup sugar; blend well. Press onthe bottom and 1 1/2 inches up the side of a 9 inch springform pan. Set aside.
- Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground.
- With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth.
- Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl.
- Pour mixture into the prepared crust, and bake at 350 degrees F for 55 minutes (center will still be soft).
- Let cheesecake cool to room temperature on a wire rack.
- Cover and chill at least 8 hours.
- Carefully remove sides of pan.
- Place each serving on a pool of Raspberry Sauce. Garnish with whipped cream and fresh mint leaves, if desired.
- Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds.
- Combine raspberry juice, puree and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool.