Chocolate Truffle Cheesecake
Submitted by kamie
Rich chocolate truffle cheesecake on a chocolate wafer crust, served over a creamy raspberry sauce. Melted chocolate chips baked right into the filling for intense truffle flavor.
YIELD
1 cakePREP
30 minCOOK
55 minREADY
This cheesecake doesn’t just sit on the plate. It makes an entrance.
A chocolate wafer crust holds a dense, truffle-like filling made from cream cheese swirled with melted semi-sweet chocolate chips. Each slice gets plated over a pool of silky raspberry sauce, so you get that gorgeous contrast of dark chocolate and bright berry in every forkful.
It’s a restaurant-level dessert that happens in your own kitchen with a springform pan and a little patience.
Chef Tips
- Melt the chocolate chips completely and let them cool slightly before beating into the cream cheese. Hot chocolate can curdle the filling.
- Add eggs one at a time and mix on medium speed. Overbeating whips in air bubbles that crack the top during baking.
- Loosen the edges from the pan with a thin knife while still warm, but wait until the cheesecake is fully chilled before removing the ring.
- Strain the raspberry sauce through a fine mesh sieve to catch every seed. Smooth sauce looks and tastes more polished.
Ingredients
Directions
For the raspberry sauce, place raspberries in food processor or blender; process until smooth.
Strain. Stir in cream.
For the cake, preheat oven to 350℉ (180℃).
Stir together crumbs and margarine in small bowl.
Press onto bottom of 9 inch springform pan.
Bake 10 minutes.
Beat cream cheese and sugar in large mixing bowl at medium speed until well blended.
Add eggs, one at a tiome, mixing well after each addition.
Blend in chocolate chips and vanilla; pour over crust.
Bake 45 minutes.
Looose cake from rim of pan; cool before removing rim of pan.
Chill.
Spoon Creamy Raspberry sauce onto each serving plate.
Place slice of cheesecake over sauce.
Garnish as desired.
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