Chocolate Raspberry Truffle Cheesecake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Chocolate wafer cookies, crushed
2 tbsp: Margarine, melted
32 ounce: Cream cheese, softened, divided
1 1/4 cup: Sugar,
3: Eggs,
1 cup: Sour cream,
1 tsp: Vanilla,
6 ounce: Chocolate chips, melted and cooled
1/3 cup: Raspberry jelly, seedless ----topping-----
6 ounce: Chocolate chips,
1/4 cup: Whipping cream,
Directions:
Recipe by: Columbus Dispatch, June 23, 1993
Combine crumbs and margarine; press onto bottom of 9-inch springform pan
well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over c
speed on electric mixer until well blended. Add preserves; mix well.
Drop rounded tablespoons of chocolate cream cheese batter over plain bat
do not swirl. Bake at 325 for 1 hour and 20 minutes. Loosen cake from rim o
pan.
Prepare Topping: Melt chocolate chips and whipping cream over low heat,
stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped
topping, raspberries and mint leaves.
Source from luhu.jp
Combine crumbs and margarine; press onto bottom of 9-inch springform pan
well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over c
speed on electric mixer until well blended. Add preserves; mix well.
Drop rounded tablespoons of chocolate cream cheese batter over plain bat
do not swirl. Bake at 325 for 1 hour and 20 minutes. Loosen cake from rim o
pan.
Prepare Topping: Melt chocolate chips and whipping cream over low heat,
stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped
topping, raspberries and mint leaves.
Source from luhu.jp