Chocolate Truffle Raspberry Cheesecake |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 16 |
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No matter how full they are, guests won't be able to pass up this showstopper of a dessert that stars a velvety truffle layer atop raspberry-swirled cheesecake. It's absolutely divine!Heidi Vawdrey, Riverton, Utah Ingredients:
2 cups cream-filled chocolate sandwich cookie crumbs |
2 tablespoons butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
1 cup white baking chips, melted and cooled |
1/3 cup heavy whipping cream |
3 teaspoons vanilla extract |
3 eggs, lightly beaten |
3 tablespoons seedless raspberry jam |
truffle layer: |
1-1/4 cups heavy whipping cream |
1/3 cup sugar |
2 cups (12 ounces) semisweet chocolate chips |
3 tablespoons seedless raspberry jam |
fresh raspberries and mint leaves, optional |
Directions:
1. In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet.
3. Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
4. For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight.
5. Garnish with raspberries and mint if desired. Yield: 16 servings.
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