Chocolate Raspberry Truffle Cheesecake Recipes

CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE

Steps:

• 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. , 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. , 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., 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., Garnish with raspberries and mint if desired.

MINI CHOCOLATE-RASPBERRY TRUFFLE CHEESECAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix graham cracker crumbs, sugar, butter, and cinnamon together in a bowl until well blended. Press mixture evenly into the cups of a mini muffin tin.
• Bake in the preheated oven until golden, about 7 minutes. Remove from oven; allow to cool, about 5 minutes.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Heat cream in the top of a double boiler over low heat until it begins to bubble. Remove from heat. Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir until dissolved. Allow mixture to cool, 8 to 10 minutes.
• Combine cream cheese and sugar in a bowl; beat until smooth. Blend in eggs 1 at a time using a wooden spoon. Fold in sour cream. Add chocolate-raspberry mixture; mix batter well.
• Pour batter into crust-lined muffin tin, filling cups to the brim. Place tin into a large baking pan; pour in enough boiling water to come halfway up the outside of the muffin cups.
• Bake in the preheated oven until set, about 20 minutes.
• Turn oven off; open oven door halfway and leave cheesecakes, still in the tin, inside to cool for 1 hour. Remove from oven; cool completely, about 1 hour more. Refrigerate until completely chilled, 8 hours to overnight.

CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

Steps:

• Prepare a 9" springform pan: Attache bottom to sides and spray with non-stick vegetable spray. Wrap outside of pan with foil to "seal" the seams for the Bain Marie (water bath).
• Combine crumbs and butter and press onto bottom of the springform pan.
• Combine 3 packages cream cheese and the sugar, mixing at medium speed until well blended.
• Add eggs, one at a time, blending on low speed till incorporated well.
• Blend in sour cream and vanilla; pour over crust.
• Combine remaining cream cheese and the melted chocolate, mixing until well blended. Add jam and mix well.
• Drop rounded tablespoons of chocolate-raspberry-cheese mixture evenly spaced over plain batter; pushing the "truffles" into the plain batter if necessary; do not swirl.
• Bake in the Bain Marie at 325F for 1 hour and 20 minutes.
• Bain Marie - Use a large roasting pan, place springform pan in roasting pan then fill roasting pan with boiling water to a level of half way up the sides of the springform pan.
• Remove cake from Bain Marie and allow to cool for 30 minutes.
• Loosen cake from rim of pan with a thin flexible blade and then remove sides from springform pan. Cool completely.
• Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake, top and down sides, as well, as desired. Chill for at least 4 hour.
• Alternate shortbread crust: In a food processor, place 1 cup + 2 Tbs. AP flour, 4 or 5 Tbs. sugar, 3 Tbs. cocoa powder (the darker the better), a pinch of salt, and 5 Tbs. cold butter. Pulse to combine and cut in butter. Add 1 1/2 egg yolks and process till dough comes together. Divide into 2/3 and 1/3. Use larger portion for bottom, pressing onto removable bottom of pan and bake at 350º F for 12-14 minutes. Roll remaining third into a rope long enough to go around the pan's circumference. Remove baked bottom crust from oven and allow to cool slightly. Attach sides of pan to bottom and press remaining crust around the sides of the pan and up about 2 inch high (height is not critical) Fill with cheesecake batter and bake as directed above.

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

Steps:

• Mix cracker crumbs and margarine.
• Line bottom of 994 springform pan.
• Freeze while preparing filling.
• Mix 3 packages cream cheese with fructose until well blended.
• Add egg substitue and yogurt and beat for 2 minutes.
• Pour into crust pan and set aside.
• Combine remaining cream cheese, white chocolate chips and raspberry preserves; mix until well blended.
• Drop tablespoons of mix onto plain cheese batter.
• DO NOT SWIRL.
• Bake at 300 degrees for 1 hour and 40 minutes to 2 hours.
• Let sit in pan 3-4 hours, remove sides of pan and add fresh raspberries before serving.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
• Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.