Best Chocolate Truffle Raspberry Cheesecake Recipes

CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE

Steps:

• In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.

CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

Steps:

• Prepare a 9" springform pan: Attache bottom to sides and spray with non-stick vegetable spray. Wrap outside of pan with foil to "seal" the seams for the Bain Marie (water bath).
• Combine crumbs and butter and press onto bottom of the springform pan.
• Combine 3 packages cream cheese and the sugar, mixing at medium speed until well blended.
• Add eggs, one at a time, blending on low speed till incorporated well.
• Blend in sour cream and vanilla; pour over crust.
• Combine remaining cream cheese and the melted chocolate, mixing until well blended. Add jam and mix well.
• Drop rounded tablespoons of chocolate-raspberry-cheese mixture evenly spaced over plain batter; pushing the "truffles" into the plain batter if necessary; do not swirl.
• Bake in the Bain Marie at 325F for 1 hour and 20 minutes.
• Bain Marie - Use a large roasting pan, place springform pan in roasting pan then fill roasting pan with boiling water to a level of half way up the sides of the springform pan.
• Remove cake from Bain Marie and allow to cool for 30 minutes.
• Loosen cake from rim of pan with a thin flexible blade and then remove sides from springform pan. Cool completely.
• Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake, top and down sides, as well, as desired. Chill for at least 4 hour.
• Alternate shortbread crust: In a food processor, place 1 cup + 2 Tbs. AP flour, 4 or 5 Tbs. sugar, 3 Tbs. cocoa powder (the darker the better), a pinch of salt, and 5 Tbs. cold butter. Pulse to combine and cut in butter. Add 1 1/2 egg yolks and process till dough comes together. Divide into 2/3 and 1/3. Use larger portion for bottom, pressing onto removable bottom of pan and bake at 350º F for 12-14 minutes. Roll remaining third into a rope long enough to go around the pan's circumference. Remove baked bottom crust from oven and allow to cool slightly. Attach sides of pan to bottom and press remaining crust around the sides of the pan and up about 2 inch high (height is not critical) Fill with cheesecake batter and bake as directed above.

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE RECIPE - (4/5)

Steps:

• Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath. Combine the raspberry preserves with 1/4 C. water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later. Measure 1 1/2 C. chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 C. melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 oz. of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. Before serving, sprinkle the entire top surface of cheesecake with 2 oz. of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. 12 Servings

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

Steps:

• Mix cracker crumbs and margarine.
• Line bottom of 994 springform pan.
• Freeze while preparing filling.
• Mix 3 packages cream cheese with fructose until well blended.
• Add egg substitue and yogurt and beat for 2 minutes.
• Pour into crust pan and set aside.
• Combine remaining cream cheese, white chocolate chips and raspberry preserves; mix until well blended.
• Drop tablespoons of mix onto plain cheese batter.
• DO NOT SWIRL.
• Bake at 300 degrees for 1 hour and 40 minutes to 2 hours.
• Let sit in pan 3-4 hours, remove sides of pan and add fresh raspberries before serving.

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE: CHEESECAKE FACTORY

Steps:

• 1.Preheat oven to 475 . In a food processor, crush cookies until they are a fine. Be sure remove the white filling. Mix crumbs and butter, and press in to a 9-inch springform pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan. Put the crust in your freezer until the filling is done. Add the ingredients for the raspberry sauce to a medium saucepan. Bring to a boil and simmer, stirring frequently, until raspberries are dissolved. Strain into a bowl. Allow to cool. In the bowl of a stand mixer, combine the softened cream cheese with the sugar, sour cream, and vanilla. Mix on the lowest setting for a couple minutes or until the ingredients are smooth and creamy. Add in the eggs one at a time. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle about 1/4 c. the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust. Drizzle another couple of tbsp. of the raspberry sauce over the cake and swirl, refrigerate the rest of the sauce. Carefully place the cheesecake into the water bath in the oven. Bake for 12 mn at 475 , then turn the oven down to 350 and bake for 60 mn or until the top of the cake turns a light brown or tan color. After 60 mn, do not open oven door, leave cake for at least 1 hour, up to 2 hours cool down. When cooled, cover cake with plastic wrap and place in refrig. to sit overnight. B-serving, sprinkle the entire top of cake with 2 ounces of shaved w-chocolate. Make fresh whipped cream by whipping the heavy cream and powd-sugar in a stnd mixr for 5-6 mn. Dollop fresh whiped cream with fresh raspberries and sprinkle with white chocolate shavings for garnish

RASPBERRY-WHITE CHOCOLATE TRUFFLE CHEESECAKE RECIPE - (4.7/5)

Steps:

• 1) Preheat oven to 475 degrees and place large roasting pan with about 1 inch of water in the oven. 2) Combine water and raspberry preserves with water in a pot over medium heat. Stir until smooth. Remove and refridgerate. 3) Combine crushed Oreo wafers with melted butter, and mix until blended. Place crumbs into a springform pan lined with parchment paper, and press until 2/3 way up the side. Chill in freezer. 4) Cream cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs and blend just until mixed. 5) Chop 4 ounces of white chocolate and sprinkle upon the cookie crust. Add cream cheese mixture. 6) Drop raspberry mixture along random parts of the cheesecake and swirl with a knife. 7) Remove roasting pan from oven. Wrap bottom and sides of springform pan with aluminum foil to prevent water leakage. Place springform inside of roasting pan. 8 ) Bake for 15 minutes on 475, then reduce to 60 minutes on 350. 9) Remove from oven, cool to room temperature, remove foil, and place in fridge for at least 4 hours. 10) Remove, garnish with shaved chocolate, and enjoy!

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

Steps:

• 1. Place a large pan filled with about 1/2 inch of water into the oven while it preheats. This will be your water bath.
• 2. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Allow preserves to cool, then put the bowl in the refrigerator until later.
• 3. Measure 1 1/2 chocolate cookie crumbs or (crush 20 Oreo cookies- with the filling scraped out- in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted butter.
• 4. Press the crumb mixture into a 9 inch spring form pan that has been lined on the bottom and side with parchment paper.
• 5. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 rds the way up the side.
• 6. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath and prevent it from leaking. Put the crust in the freezer until the filling is done.
• 7. Use an electric mixer to combine the softened cream cheese with the sugar, sour cream and vanilla. Mix on the lowest setting for a couple of minutes or until the ingredients are smooth and creamy. You don't want to beat too much air into the mixture, or it will fall and be grainy.
• 8. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
• 9. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
• 10. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much.
• 11. Pour the other half of the filling into the crust. Carefully place the cheesecake into the water bath in the oven.
• 12. Bake at 475 degrees for 12 minutes, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown.
• 13. Remove the cheesecake from the oven to cool on a cooling rack.
• 14. When the cheesecake is completely cool, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.
• 15. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.

CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE

Steps:

• CRUST Mix nuts, crushed cookies, sugar and butter. Pat into bottom and sides of 10″ springform pan. Set aside. CAKE Unwrap cream cheese and soften in microwave for 2 minutes on high power. After shelling eggs, warm in microwave for 25 seconds. Strain preserves to remove all seeds and fruit pieces. Beat cheese until light and fluffy. Add sugar and beat Again. Add eggs one at a time, beating ater each. Stir in Cream, cornstarch and liqueur. Pour into pan and bake at 375-degrees for 45 minutes. (Put pan of water on bottom rack while baking and preheating.) Cake is done when edges are lightly brown and firm and cake is still soft in middle. Loosen edges from pan and let cool 2 Hours or so. Spread raspberry preserves on top of cake. Make ganache and put in pastry bag. Pipe ganache around edges of bag using Large star tip. Dot top of cake with fresh raspberries.