Chocolate-Raspberry Truffle Cheesecake
Submitted by spicygisela
Truffle-dense chocolate raspberry cheesecake made entirely in the food processor. Semi-sweet chocolate, cream cheese, raspberry liqueur, and hot coffee on a chocolate wafer crust.
YIELD
1 CakePREP
35 minCOOK
55 minREADY
9 hrsThis cheesecake is basically a giant chocolate truffle disguised as a slice of cake, and nobody’s complaining.
The entire filling comes together in a food processor. Semi-sweet chocolate gets ground to a fine powder, then melted with hot coffee right in the bowl. Cream cheese, sour cream, sugar, eggs, whipping cream, vanilla, and raspberry liqueur go in next, and everything gets blitzed until velvety smooth.
Pour it into a chocolate wafer crust, bake until the center still has a gentle wobble, and then comes the hardest part: waiting a full eight hours for it to chill and set.
The payoff is a cheesecake so dense and silky it could pass for a chocolate truffle torte. Worth every minute of patience.
Pro Tips
- Use hot, strong coffee to melt the chocolate in the food processor; it intensifies the chocolate flavor without adding a coffee taste
- Cut the cream cheese into 1-inch cubes so it blends smoothly without overworking the motor
- The center should still jiggle slightly when you pull it from the oven; it firms up completely during the 8-hour chill
- Run a thin knife around the edge before removing the springform ring to prevent the crust from cracking
Ingredients
Directions
Crumb Crust: Combine wafer crumbs; butter, and ½ cup sugar; blend well. Press in bottom and 1½ inches up sides of a 9-inch springform pan. Set aside.
Filling: Position knife blade in food precessor 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 prepared crust, and bake at 350℉ (180℃) 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.
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