How To make Chocolate Raspberry Truffle Cheesecake
LIZ JONES (VXRF36B)
CRUMB CRUST:
2 1/2 c Wafer crumbs chocolate
1/3 c Butter or margarine :
melted
1/2 c Sugar
FILLING:
8 oz Chocolate squares semisweet
Cut into 1/2" cubes 1/4 c Coffee :
hot & strong
8 oz Cream cheese cut 1" cubes
8 oz Sour cream
1 c Sugar
2 Eggs
2 tb Cream :
whipping
1 t Vanilla
1/4 c Chambray/ raspberry liqueur
Raspberry Sauce * Cream -- whipped & mint sprigs
Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup sugar; blend well. Press om bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside. Filling: Position knife blade in food precessor 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 prepared crust, and bake at 350-degrees 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. Raspberry Sauce recipe follows separately. Southern Living 1991 Annual Recipes by Carol Y. Chastain, San Antonio, Texas. Formatted by Liz Jones (vxrf36b)...
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The Cheesecake Factory white chocolate Raspberry Truffle Cheesecake taste good
White Chocolate Raspberry Cheesecake Recipe ~Easy & HEAVENLY~
This video recipe will show you how to make a white chocolate raspberry cheesecake. This recipe is quick, easy and downright gorgeous! Great for any special occasion!
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Chocolate Truffle Cheesecake | Southern Living
An elegant, rich chocolate cheesecake will surely be the star of your holiday table. Made with dark chocolate-and-almond shortbread cookies and a decadent Chocolate Ganache, this stunning dessert will please even the pickiest guests. We decided to do powdered sugar snowflakes on top of our cheesecake with a stencil, but, if you're looking for more of a challenge, try the beautiful White Chocolate Snowflake at the link below.
Get the recipe for Chocolate Truffle Cheesecake here:
Get the recipe for Chocolate Ganache here:
Find the White Chocolate Snowflake tutorial here:
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In the Kitchen with Chris: Chocolate Raspberry Truffles
CHOCOLATE RASPBERRY TRUFFLES
½ cup heavy cream
12 ounces semisweet chocolate chopped fine
½ stick (¼ cup) unsalted butter, cut into bits and softened
½ cup seedless red raspberry jam
2 tablespoons Chambord (black raspberry liqueur), or to taste
½ cup sifted unsweetened cocoa powder for coating the truffles
In a saucepan bring the cream just to a boil over moderate heat and remove the pan from the heat. Add the chocolate, stirring, and stir the mixture until the chocolate is melted completely and the mixture is smooth. Let the mixture cool slightly, add the butter, bit by bit, stirring, and stir the mixture until it is smooth. Stir in the jam, the Chambord, and a pinch of salt, transfer the mixture to a bowl, and chill it, covered, for 4 hours, or until it is firm. Form the mixture by heaping teaspoons into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with waxed paper for 1 hour, or until they are firm. The truffles keep in an airtight container, chilled, for 2 weeks. Makes about 40 truffles.
The BEST White Chocolate Raspberry Cheesecake - with raspberry sauce & whipped cream!
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The most delicious raspberry cheesecake ever!! My rich and creamy white chocolate raspberry cheesecake is what dessert dreams are made of it! This velvety cheesecake is made with a simple graham cracker crust and a creamy white chocolate cheesecake batter dotted with whole raspberries! To garnish the top and to add even more incredible flavor, I top this berry cheesecake with tart raspberry sauce and more berries! Make sure to serve each slice with a generous amount of whipped cream, too! This dessert recipe is perfect for the holidays!
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