Ally's Sweet and Savory Eats: Chocolate Truffle Cheesecake with Raspberry Sauce

Wednesday, September 7, 2011

Chocolate Truffle Cheesecake with Raspberry Sauce


I told you on my last post that this one was coming.  Brace yourself.  Go ahead and put your sweats on now.  You'll need 'em.

The only part that makes you feel even remotely like you aren't indulging is the raspberry sauce, because we all know raspberries are fruit and fruit is healthy.  Right?

But, like I've said a thousand times over 'one slice won't kill ya'.  The only bad thing it will do is make you have dreaded thoughts of when your next slice will come...which in our house seems to be one slice a night because I keep forgetting to take the leftovers to work.  Darn.

This recipe comes courtesy of my mom, who in turn needs to thank Kraft Philadelphia Cream Cheese.  Ah...to the makers of delicious cream cheese, we love you.

Chocolate Truffle Cheesecake with Raspberry Sauce
18 oreo cookies, finely crushed
2 T. butter or margarine, melted
3 pkg. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2 t. vanilla
1 pkg. (12 oz.) semi-sweet chocolate chunks melted, slightly cooled
4 eggs

Preheat oven to 300 degrees if using silver 9-inch spring form pan or 275 degrees if using dark nonstick pan. Mix cookie crumbs and butter; press firmly onto bottom of pan. Set aside. Beat cream cheese, sweetened condensed milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 1 hour 5 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake, cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.

Raspberry Sauce
12 oz. raspberries
1 1/2 T. cornstarch
1/2 C. water
1/3 C. sugar
1/2 t. vanilla

In saucepan stir cornstarch and sugar. Add water and 1 C. raspberries. Cook on medium high heat until boiling. Cook 1 min. more. Remove from heat and stir in vanilla. Stand until cool. Add rest of raspberries and chill.

Who doesn't want to make this for their next family gathering?  Or better yet girl's night?  I'm imagining different flavors, more toppings and a glass of wine.

Sound good?

1 comment:

  1. Jolene (Everydayfoodie)September 10, 2011 at 5:54 PM

    Ummmm, yeah!!!! It sounds awesome!

    ReplyDelete