Chocolate Raspberry Truffle Cheesecake Recipe
Servings: 12
Ingredients
- 2 1/2 c. Wafer crumbs, chocolate
- 1/3 c. Butter or possibly margarine, melted
- 1/2 c. Sugar
- 8 ounce Chocolate squares, semisweet Cut into 1/2" cubes
- 1/4 c. Coffee, warm & strong
- 8 ounce Cream cheese, cut 1" cubes
- 8 ounce Lowfat sour cream
- 1 c. Sugar
- 2 x Large eggs
- 2 Tbsp. Cream, whipping
- 1 tsp Vanilla
- 1/4 c. Chambray/ raspberry liqueur Raspberry Sauce * Cream, whipped & mint sprigs
Directions
- Crumb Crust: Combine wafer crumbs; butter, and 1/2 c. sugar; blend well.
- Press om bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside.
- Filling: Position knife blade in food precessor bowl; add in chocolate cubes, and process till finely grnd. With food processor running, pour warm coffee through food chute. Process till chocolate is melted and smooth.
- Add in cream cheese cubes and next 6 ingredients, and process till mix is smooth, stopping once to scrape down sides of processor bowl. Pour mix into prepared crust, and bake at 350-degrees for 55 min. (Center will still be soft.) Let cheesecake cold to room temperature on a wire rack.
- Cover and refrigerateat least 8 hrs. Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish if you like.
- Yield: 10 to 12servings.* Raspberry Sauce recipe follows separately.
- Texas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 12 servings | |
| Calories 573 | |
| Calories from Fat 296 | 52% |
| Total Fat 33.99g | 42% |
| Saturated Fat 17.62g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 283mg | 12% |
| Potassium 276mg | 8% |
| Total Carbs 68.43g | 18% |
| Dietary Fiber 4.1g | 14% |
| Sugars 45.02g | 30% |
| Protein 7.58g | 12% |
