Ingredients for Tsr Version Of Raspberry Truffle Cheesecake By Todd Wilbur
- Chocolate Cookie Crumbs
- Margarine
- Raspberry Preserves
- Water
- 3 (8 ounce) packages cream cheese, softened
- Granulated Sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- White Chocolate
- Whipped Cream
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How to Make Tsr Version Of Raspberry Truffle Cheesecake By Todd Wilbur
- Prepare the graham cracker crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a springform pan.
- Bake the crust at 350°F (175°C) for 8-10 minutes, then let it cool completely.
- Make the cheesecake filling: Beat cream cheese until smooth. Gradually add sugar, beating until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and raspberry truffle oil.
- Pour the filling over the cooled crust. Bake in a water bath (place the springform pan in a larger pan filled with hot water) at 325°F (160°C) for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Prepare the raspberry topping: Combine raspberries, sugar, and lemon juice in a saucepan. Simmer over medium heat for 5-7 minutes, or until the raspberries have softened and released their juices.
- Strain the raspberry mixture through a fine-mesh sieve to remove the seeds (optional).
- Let the raspberry topping cool completely.
- Once the cheesecake is chilled, carefully remove the sides of the springform pan.
- Top with the cooled raspberry topping and garnish as desired (e.g., chocolate shavings, fresh raspberries).
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
143g
Fat
116g
Carbs
18g
