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Chocolate Raspberry Truffle Cheesecake
Author/Submitted by: Columbus Dispatch, June 23, 1993
Servings: 1
Categories:
Cheesecakes
/
Chocolate
/
Desserts
Ingredients: 1 1/2
cups
chocolate wafer cookies,
crushed
2
tablespoons
margarine,
melted
32
ounces
cream cheese,
softened, divided
1 1/4
cups
sugar 3
eggs 1
cup
sour cream 1
teaspoon
vanilla 6
ounces
chocolate chips,
melted and cooled
1/3
cup
raspberry jelly,
seedless
-----Topping----- 6
ounces
chocolate chips 1/4
cup
whipping cream
Directions:
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 3 packages cream cheese and the sugar, mixing at medium speed until
well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and the melted chocolate, mixing at medium
speed on electric mixer until well blended. Add preserves; mix well.
Drop rounded tablespoons of chocolate cream cheese batter over plain batter;
do not swirl. Bake at 325 for 1 hour and 20 minutes. Loosen cake from rim of
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.
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