Chocolate raspberry truffle cheesecake#1

10 Servings

Ingredients

Quantity Ingredient
1 pack (9-oz) chocolate wafer cookies
3 tablespoons Butter melted
12 ounces Semisweet choc chips
1 cup Heavy cream
¾ cup Raspberry jam
2 packs (8-oz) cream cheese; softened
¾ cup Sugar
4 Eggs
2 teaspoons Vanilla

Directions

From: bowler@...

Date: 9 Aug 93 18:30:25 -0400

Originally from "365 great chocolate desserts" by Natalie Haughton. I'm pretty sure it's changed since then.

Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides about an inch of a 9" springform pan (or 2 7" pans). 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 disolved, let cool 10 minutes Mix the creamcheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla and the chocolateraspberry mixture. Mix well.

Bake 1¼ to 1 ½ hours at 325 or until cake is set around the edges but still jiggles slightly in the centr. Cool and put in the fridge for at least 6 hours.

We typically make it in the 7" pans and get 16 sinfully rich slices per cake

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