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Chocolate Truffle Cheesecake

 

24

Yield

1

cake

Prep

30

min

Cook

55

min

Ready

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 cup chocolate wafer crumbs
*
3 tablespoons margarine
melted
2 8-oz packages cream cheese
soft
*
cup sugar
1 cup chocolate chips (semi-sweet)
melted
*
½ teaspoon vanilla extract
1 x raspberry sauce
*
10 ounces raspberries, frozen
thawed
*
3 tablespoons heavy whipping cream

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 24146% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 117mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 11% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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