Saturday, July 25, 2009

Chocolate Raspberry Truffle Cheesecake | cheesecake recipes

Chocolate Raspberry Truffle Cheesecake | cheesecake recipes

2 1/2 cups chocolate wafer crumbs
1/3 cup butter or margarine, melted
1/2 cup granulated sugar
8 ounces semisweet chocolate squares, cut into 1/2−inch cubes
1/4 cup hot strong coffee
24 ounces cream cheese, cut into 1−inch cubes
8 ounces sour cream
1 cup granulated sugar
2 eggs
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup Chambord or other raspberry−flavored liqueur
Raspberry Sauce
Whipped cream, fresh mint
Combine wafer crumbs, butter and the 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up
sides of a 9−inch springform pan. Set aside.
Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With
food processor running, pour hot coffee through food chute. Process until chocolate is melted and
smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping
once to scrape down sides of processor bowl.
Pour mixture into the prepared crust, and bake at 350 degrees F for 55 minutes (center will still be
soft). Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours.
Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish with whipped
cream and fresh mint leaves, if desired.
Raspberry Sauce
1 (10 ounce) package frozen raspberries, thawed
2 teaspoons cornstarch
Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine
raspberry juice, purée and cornstarch, stirring until smooth. Cook over medium heat, stirring until
smooth and thickened. Let cool.

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