Chocolate-Raspberry Truffle Cheesecake
Yield
1 CakePrep
35 minCook
55 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 ½ | cups |
chocolate wafer crumbs
|
* |
| ⅓ | cup |
butter
or margarine, melted |
|
| ½ | cup |
sugar
|
|
| Filling | |||
| 8 | ounces |
semi-sweet chocolate
semisweet, cut into 1/2 inch cubes, null |
*
|
| ¼ | cup |
coffee
hot and strong |
|
| 8 | ounces |
cream cheese
cut 1 inch cubes |
|
| 8 | ounces |
sour cream
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
cream
whipping |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
liqueur
raspberry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 591 | ml |
chocolate wafer crumbs
|
* |
| 79 | ml |
butter
or margarine, melted |
|
| 118 | ml |
sugar
|
|
| Filling | |||
| 231.2 | ml/g |
semi-sweet chocolate
semisweet, cut into 1/2 inch cubes, null |
*
|
| 59 | ml |
coffee
hot and strong |
|
| 231.2 | ml/g |
cream cheese
cut 1 inch cubes |
|
| 231.2 | ml/g |
sour cream
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
cream
whipping |
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
liqueur
raspberry |
*
|
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.
