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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Chocolate Raspberry Truffle Cheesecake Recipe

Chocolate Raspberry Truffle Cheesecake Recipe

Chocolate and Raspberry - a match made in heaven. Rich! Use chocolate wafer cookie crumbs for the crust or the alternate Oreo cookie crust. When using the Oreo cookies, omit the butter and just crush the Oreos, filling and all.

Chocolate Raspberry Cheesecake

1 (9 oz.) pkg. Chocolate wafer cookies
3 Tb Butter, melted
12 oz. Semisweet chocolate chips
1 cup Heavy Cream
3/4 cup Raspberry jam
2 (8 oz.) pkg. Cream cheese, softened
3/4 cup Sugar
4 Eggs
2 tsp Vanilla

Oven Temp ~ 325°
Baking Time ~ 1 1/4 –
Pan Type ~ 9 inch spring form pan

Chocolate Raspberry Cheesecake Directions:

Preheat the oven.

Grind chocolate wafer cookies to a fine powder, mix with the butter; press into the bottom and up the sides about an inch of pan. Refrigerate while making the filling.

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

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

Bake Chocolate Raspberry Truffle Cheesecake until cheesecake is set around the edges but still jiggles slightly in the center.
Cool chocolate raspberry cheesecake, put in the fridge for at least 6 hours to chill.

Nutrition facts:
Serving Size 144 g
Calories 545
Calories from Fat 290
Total Fat 32.2g 50%
Saturated Fat 18.8g 94%
Cholesterol 118mg 39%
Sodium 280mg 12%
Total Carbohydrates 60.4g 20%
Dietary Fiber 2.2g 9%
Sugars 44.1g
Protein 6.4g
Vitamin A 16% • Vitamin C 0% • Calcium 5% • Iron 9%

E-mail This Chocolate Raspberry Truffle Cheesecake Recipe

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!