Alice in the Kitchen

Chocolate Raspberry Truffle Cheesecake

This is probably one of our most often made desserts – so much so that the cookbook pages around this particular recipe are covered with chocolate!  This is really very easy and very good.  To save time, I usually make the recipe as directed and pour the filling into two store-bought oreo crusts, rather than a springform pan – just as good and very simple.  You may have to adjust your baking time, but cheesecake is fussy anyway so you should be watching (through the oven door) all along.

Here goes:
Chocolate Raspberry Truffle Cheesecake

1 9 oz package chocolate wafer cookies
3 T butter melted

(or two oreo crusts)

12 oz Semisweet choc chips
1 C heavy cream
3/4 C Raspberry jam
2 8 oz packages cream cheese, softened
3/4 C sugar
4 Eggs
2 t vanilla

Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides about an inch of a 9″ springform pan (or 2 7″ pans).  Refrigerate while making the filling.

Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes or until smooth. Stir every minute. Mix in the jam, stirring until disolved, let cool 10 minutes.

Beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla and the chocolate/raspberry mixture.  Mix well.

Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges but still jiggles slightly in the center. Cool and put in the fridge for at least 6 hours. Decorate as you like – but it’s just as pretty plain!

This is a nice dessert for company or to give as a gift.  Really, it’s that good!