Real Recipes From Real Home Cooks ®

chocolate raspberry truffle cheesecake

Recipe by
Sharon Sutton
Gibsonburg, OH

I created this recipe due to me being such a Chocoholic. This will definitely be a favorite and requested as I know it is with my loved ones. This looks very lengthy but is quite easy.

yield 12 -16
prep time 25 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For chocolate raspberry truffle cheesecake

  • 1 1/2
    cups finely crushed oreo cookies
  • 2
    tablespoons butter, melted
  • 4
    8 ounce blocks philadelphia cream cheese, room temperature
  • 1 1/4
    cups granulated sugar
  • 4
    large eggs-room temperature
  • 1
    cup sour cream
  • 1
    teaspoon vanilla extract
  • 16
    ounces semi-sweet chocolate chips-divided
  • 1/3
    cup seedless raspberry preserves, plus 2 tablespoons-divided
  • 1/3
    cup heavy whipping cream
  • 2
    cups fresh raspberries
  • 3
    chocolate butterflies or fresh mint sprigs (optional)
  • 3
    butterfly directions included

How To Make chocolate raspberry truffle cheesecake

  • 1
    Place a greased 9-10" spring form pan on a double thickness of heavy-duty foil (about 18" square). Securely wrap foil around the pan. Combine cookie crumbs and butter; press onto the bottom of the prepared pan.
  • 2
    In a large bowl, beat cream cheese and sugar until smooth, add sour cream and vanilla and mix until combined. Add eggs, one at a time on low speed just until well blended. Set aside 1 and 1/2 cups of the batter, pour remaining batter over crust
  • 3
    In a microwavable bowl melt 8 ounces chocolate chips, stir in 1/3 cup seedless raspberry preserves until blended, add to the reserved batter. Drop by tablespoons over the plain batter (do not swirl). Place spring form pan in a large baking pan; add 1-2 inches of hot water to larger pan.
  • 4
    Bake at 325* for 65-75 minutes or until center is almost set and top appears dull. Remove spring form pan for water bath. Cool on a wire rack for 10-15 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer, release ring but do not remove, refrigerate overnight.
  • 5
    For Ganache topping; place remaining 8 ounces chocolate chips in a small deep bowl. In a small sauce pan bring cream just to a boil; pour over chocolate and allow to sit for a minute or two, whisk until smooth, cool slightly. Relatch the spring form ring around the cheesecake and spoon a 1/4 inch layer of the ganache on top, put back in refrigerator.
  • 6
    Allow the remaining ganache to slightly stiffen by refrigerating, spoon into a ziplock bag or decorating tube fitted with a star tip. When ganache will hold its shape pipe stars or "S" design around the top edge of cheesecake. Remove the ring from the cheesecake prior to piping
  • 7
    Assemble and mound the fresh raspberries in the center. Microwave the remaining 2 Tablespoons of raspberry preserves and using a pastry brush coat the raspberries. Place back into the refrigerator until ready to serve.
  • 8
    For the Chocolate Butterflies: I found butterfly coloring pictures on the internet, printed them off and then laid a piece of waxed paper over top. I then melted additional chocolate, put it in a small ziplock bag, make a very small snip from the corner and pipe onto the wax paper following the design. Allow to set up in the refrigerator for a couple hours. Recommendation; do not use designs with hollow wings. You need lines that connect for sturdiness.
  • 9
    Garnish with the butterflies just before serving as they do soften quickly, hope you will try making these as they are fun but also challenging. You can also garnish with just fresh mint sprigs in the raspberry mound.