Chocolate Truffle Raspberry Cheesecake

Name: Chocolate Truffle Raspberry Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 16 servings.
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 Nellie’s Free Range 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

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 Nellie’s Free Range 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

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.

Nutrition Facts

1 slice: 527 calories, 35g fat (20g saturated fat), 108mg cholesterol, 223mg sodium, 52g carbohydrate (43g sugars, 2g fiber), 6g protein.

Originally published as Triple Chocolate Raspberry Cheesecake Tart in Country Woman Christmas 2010

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horseyKat

Mar 5, 2015

I have made this many times and every time i make it everyone LOVES it!!! It is very easy to make and is very rich. I love this recipe.
ellimaye1

Dec 27, 2014

Very rich and decadent--everyone enjoyed it. I had to cook 15 minutes longer than the recommended time. I also had to whip the truffle layer much longer until I noticed a color change.