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Cake Recipe
Chocolate Raspberry Truffle Cheesecake
| 1 (9 oz.) pkg. 3 Tb 12 oz. 1 cup 3/4 cup 2 (8 oz.) pkg. 3/4 cup 4 2 tsp. |
Chocolate wafer cookies Butter, melted Semisweet choc. chips Heavy Cream Raspberry jam Cream cheese, softened Sugar Eggs Vanilla |
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Oven Temp ~ 325°
Baking Time ~ 1 1/4 - 1 1/2 Hours |
Preheat oven
Grind cookies to a fine powder, mix with the butter and
press into the bottom and up the sides about an inch of pan. 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 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 the chocolate raspberry mixture.
Mix well.
Bake 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.
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