Best 4 Chocolate Truffle Raspberry Cheesecake Recipes

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Indulge in a symphony of flavors with our ultimate guide to creating the perfect chocolate truffle raspberry cheesecake. This decadent dessert combines the richness of chocolate truffles, the velvety smoothness of cheesecake, and the tangy burst of raspberries, resulting in a taste sensation that will tantalize your taste buds and leave you craving more. With our carefully curated selection of recipes, you'll discover all the secrets to crafting this masterpiece, from choosing the finest ingredients to mastering the art of layering and baking. Prepare to embark on a culinary journey that will transform your kitchen into a haven of sweet indulgence.

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



WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE Recipe - (4/5) image

Provided by á-30256

Number Of Ingredients 16

■Crust:
■1 1/2 C. chocolate cookie crumbs
■or 20 crumbled Oreo cookies (filling removed)
■1/3 C. margarine, melted
■Cheesecake:
■1/2 C. raspberry preserves
■1/4 C. water
■4 8-oz. pkgs. cream cheese
■1 1/4 C. granulated sugar
■1/2 C. sour cream
■2 tsp. vanilla extract
■5 eggs
■4 oz.s white chocolate, chopped into chunks Optional Garnish
■2 oz.s shaved white chocolate
■whipped cream

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

CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE



Chocolate Raspberry Truffle Cheesecake image

Chocolate and Raspberry - a match made in heaven. This is a plain cheesecake filled with chocolate-raspberry "truffles" and gilded with a chocolate ganche on top. Rich! Use chocolate cookie crumbs for the crust (I've used Oreos, filling and all) or the alternate chocolate shortbread crust given below. Cook times includes cooling and chilling time.

Provided by Lise in Indiana

Categories     Cheesecake

Time 6h30m

Yield 12-14 serving(s)

Number Of Ingredients 11

1 cup chocolate wafer cookie
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla
6 ounces chocolate chips, melted
1/3 cup raspberry jam, seedless
6 ounces chocolate chips
1 cup whipping cream

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



White Chocolate Raspberry Truffle Cheesecake image

This is a copycat recipe from the Cheesecake Factory. Creamy and delicious.

Provided by Anita Hoffman

Categories     Other Desserts

Time 1h40m

Number Of Ingredients 12

1 1/2 c chocolate cookie crumbs or 20 crumbled oreo cookies (filling removed)
1/3 c butter, melted
1/2 c seedless raspberry preserves
1/4 c water
4 pkg (8 oz.) cream cheese (room temperature)
1/2 c sour cream (room temperature)
1/14 c sugar
2 tsp vanilla
5 eggs (room temperature)
4 oz white chocolate, chopped into chunks
GARNISH
2 oz shaved white cocolate (optional)

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



CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE image

Categories     Cake     Chocolate     Dessert

Number Of Ingredients 20

CRUST
3 oz NUTS, toasted
9 oz CHOCOLATE WAFER COOKIES, crushed
1/3 c SUGAR
6 tb BUTTER, melted
CAKE
40 oz CREAM CHEESE
1 c SUGAR
5 JUMBO EGGS
1/2 c CHAMBORD LIQUEUR
1 c RASPBERRY PRESERVES
1 c FRESH RASPBERRIES, optional
1/4 c CORNSTARCH
1/2 c HEAVY CREAM
GANACHE
2 tb SUGAR
4 tb BUTTER (unsalted)
1 c GOURMET HEAVY WHIPPING CREAM
1 lb SEMISWEET CHOCOLATE
3 ts CHAMBORD LIQUEUR

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.

Tips:

  • Use high-quality chocolate for the truffles and cheesecake filling. This will make a big difference in the flavor of the dessert.
  • Make sure the cream cheese is at room temperature before you start making the cheesecake filling. This will help it mix smoothly and evenly.
  • Don't overmix the cheesecake batter. Overmixing can make the cheesecake tough and dense.
  • Bake the cheesecake in a water bath. This will help it bake evenly and prevent it from cracking.
  • Chill the cheesecake for at least 4 hours before serving. This will allow it to set and firm up.
  • Garnish the cheesecake with fresh raspberries and chocolate shavings before serving.

Conclusion:

This chocolate truffle raspberry cheesecake is a decadent and delicious dessert that is perfect for any special occasion. The rich chocolate truffles and creamy cheesecake filling are a perfect combination, and the raspberries add a touch of sweetness and tartness. This cheesecake is sure to be a hit with everyone who tries it.

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