Ingredients for Chocolate Raspberry Truffle Cheesecake
- 16 chocolate wafer cookies (such as Oreo), finely crushed
- 6 tablespoons unsalted butter, melted
- 4 (8 ounce) packages cream cheese, softened (32 ounces total)
- 1 3/4 cups granulated sugar, 1/4 cup powdered sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup raspberry preserves
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- fresh raspberries (for garnish, optional)
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How to Make Chocolate Raspberry Truffle Cheesecake
- **Crust:** Crush 16 Oreo cookies (filling included) into fine crumbs. Combine with 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.
- **Chocolate Raspberry Truffles:** In a medium bowl, combine 8 ounces cream cheese (softened), 1/2 cup raspberry preserves, 1/4 cup unsweetened cocoa powder, and 1/4 cup powdered sugar. Mix until smooth and well combined. Refrigerate for at least 30 minutes to firm up slightly. Roll into 1-inch balls.
- **Cheesecake Filling:** Beat 3 (8 ounce) packages cream cheese until smooth and creamy. Gradually add 1 ¾ cups granulated sugar, beating until combined. Add 1 cup sour cream, 2 teaspoons vanilla extract, and 1/4 cup all-purpose flour, beating until well incorporated. In a separate bowl, whisk 3 large eggs and add to the cream cheese mixture, mixing on low speed just until combined. Gently fold in half of the chocolate raspberry truffles.
- **Baking:** Pour filling over the cooled crust. Arrange the remaining truffles on top. Bake in a preheated oven at 325°F (160°C) for 60-75 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Turn off the oven, and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- **Cooling and Chilling:** Let the cheesecake cool completely in the oven with the door ajar. Once cooled, refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
- **Chocolate Ganache:** In a heatproof bowl, combine 1 cup semi-sweet chocolate chips and 1/2 cup heavy cream. Place over a simmering pot of water (double boiler) or in the microwave in 30 second intervals, stirring until smooth and melted. Pour ganache over the chilled cheesecake and smooth the top with an offset spatula.
- **Finishing:** Refrigerate for at least 2 hours before serving. Garnish with fresh raspberries (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
169g
Fat
142g
Carbs
17g
