Chocolate Truffle Cheesecake
Yield
1 cakePrep
30 minCook
55 minReady
Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chocolate wafer crumbs
|
* |
| 3 | tablespoons |
margarine
melted |
|
| 2 | 8-oz packages |
cream cheese
soft |
*
|
| ⅔ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate wafer crumbs
|
* |
| 45 | ml |
margarine
melted |
|
| 2 | 8-oz packages |
cream cheese
soft |
*
|
| 158 | ml |
sugar
|
|
| 237 | ml |
chocolate chips (semi-sweet)
melted |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
raspberry sauce
|
* |
| 289 | ml/g |
raspberries, frozen
thawed |
*
|
| 45 | ml |
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.
