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Raspberry Chocolate Truffle Cheesecake Recipe

Raspberry Chocolate Truffle Cheesecake

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

Oven Temp ~ 325°
Recipe Bake Time ~ 1 1/4 - 1 1/2 Hours
Pan Type ~ 9" springform pan


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 the raspberry chocolate truffle cheesecake in the fridge for at least 6 hours.

 



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Raspberry Chocolate Truffle Cheesecake Recipe

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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