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Chocolate Raspberry Truffle Cheesecake

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Chocolate Raspberry Truffle Cheesecake is a heavenly combination of chocolate and raspberries that are used to make this delicious cheesecake simply sensational. Sure to impress the pickiest of eaters.

You may use white, dark, or milk chocolate. You may substitute the raspberry jam for any seedless jam of your choice. Garnish using your own imagination.  

Chocolate Raspberry Truffle Cheesecake Recipe



1 1/2 cups oreo cookie crumbs

2 tablespoons melted butter


1000g cream cheese, softened

1 1/4 cups caster sugar

3 eggs

1 cup sour cream

1 teaspoon vanilla extract

280g melted chocolate

1/2 cup seedless raspberry jam (or seedless jam of choice)


185g chocolate

1/3 cup heavy cream


1 cup whipped cream

fresh raspberries (or fresh fruit of choice)



Preheat your oven to 325 degrees.

To make the crust, combine the cookie crumbs and the melted butter. Mix until fully blended.

Press this mixture into the base of a 10 inch spring form cake pan and set aside.


I a large mixing bowl; using an electric mixer on medium speed, beat the cream cheese and caster sugar until light and smooth.

To the cream cheese mixture add the eggs, one at a time, beating well after each addition. Continue to beat until all of the egg is completely mixed with the cream cheese mixture.

Next blend in sour cream and vanilla until fully incorporated.

Add the melted chocolate and blend completely.

Stir in the raspberry jam by hand.

Pour the mixture onto the prepared cookie crust.

Place the cheesecake pan in the pre-heated oven on the center rack.

Bake the cheesecake for 1 hour and 25 minutes.

When done remove the Chocolate Raspberry Truffle Cheesecake from the oven and gently loosen cheesecake from the sides of the cake tin with a knife.

Place the cheesecake onto a cooling rack to finish cooling.


To make the topping, cook the chocolate and cream over low heat stirring constantly until the chocolate has melted and the mixture is smooth. Remove the chocolate from the heat and spread evenly over the cooled cheesecake.

Place the cheesecake into the refrigerator overnight to set.

When you are ready to serve your cheesecake, garnish it with the whipped cream, and raspberries. Or use your imagination.

If you wish to freeze this cheesecake wrap in several layers of plastic wrap. You may also slice the cheesecake and freeze the individual pieces. This way; whenever you need just one or two slices it is ready in only about 15 minutes.

To thaw remove the cheesecake from the freezer. Unwrap and place the cheesecake onto a serving plate. Allow to sit at room temperature for 15 – 30 minutes.

Garnish and serve.


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