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  • Chocolate Raspberry Truffle Cheesecake

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    Chocolate Raspberry Truffle Cheesecake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 1/2 c. Wafer crumbs, chocolate
    • 1/3 c. Butter or possibly margarine, melted
    • 1/2 c. Sugar
    • 8 ounce Chocolate squares, semisweet Cut into 1/2" cubes
    • 1/4 c. Coffee, warm & strong
    • 8 ounce Cream cheese, cut 1" cubes
    • 8 ounce Lowfat sour cream
    • 1 c. Sugar
    • 2 x Large eggs
    • 2 Tbsp. Cream, whipping
    • 1 tsp Vanilla
    • 1/4 c. Chambray/ raspberry liqueur Raspberry Sauce * Cream, whipped & mint sprigs

    Directions

    1. Crumb Crust: Combine wafer crumbs; butter, and 1/2 c. sugar; blend well.
    2. Press om bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside.
    3. Filling: Position knife blade in food precessor bowl; add in chocolate cubes, and process till finely grnd. With food processor running, pour warm coffee through food chute. Process till chocolate is melted and smooth.
    4. Add in cream cheese cubes and next 6 ingredients, and process till mix is smooth, stopping once to scrape down sides of processor bowl. Pour mix into prepared crust, and bake at 350-degrees for 55 min. (Center will still be soft.) Let cheesecake cold to room temperature on a wire rack.
    5. Cover and refrigerateat least 8 hrs. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish if you like.
    6. Yield: 10 to 12servings.* Raspberry Sauce recipe follows separately.
    7. Texas.

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