Chocolate Raspberry Truffle Cheesecake

 

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Crust 2 1/2 cups chocolate wafer crumbs 1/3 cup butter or margarine, melted 1/2 cup granulated sugar Filling 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 1 (10 ounce) package frozen raspberries, thawed 2 teaspoons cornstarch 1 cup graham cracker crumbs 2 tablespoons granulated sugar 1/4 cup melted butter or margarine Filling 3 cups ricotta or low-fat cottage cheese 1 cup granulated sugar 4 eggs 1 cup whipping cream 1/8 teaspoon salt 1/3 cup Hershey's Cocoa 1/4 cup all-purpose flour 1/2 teaspoon vanilla extract Glazed Fruit Sweetened whipped cream (optional)

The Directions

Garnishes 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

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.

Chocolate Raspberry Truffle Cheesecake

Chocolate Ricotta Cheesecake

Graham Crust

Preheat oven to 350 degrees F.

Stir together all ingredients. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 10 minutes; cool.

Preheat oven to 350 degrees F.

In food processor or blender container, place ricotta cheese, sugar and eggs; process until smooth. Add remaining ingredients except Glazed Fruit. Process until smooth. Pour batter into prepared crust. Bake 1 hour and 15 minutes or until set. Remove from oven. Loosen cheesecake from rim of pan; cool to room temperature. Refrigerate several hours or overnight.

Remove rim of pan; top with fresh or Glazed Fruit, mint sprig and pipe with sweetened whipped cream, if desired.

Glazed Fruit Stir 1 1/2 cups sliced peaches, pitted sweet cherries, fresh strawberries or pineapple chunks with 1/2 cup fruit preserves until fruit is well coated. Arrange on top of cheesecake.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.