Chocolate Raspberry Truffle Cheesecake
- 3 packages (8 oz ea) Philadelphia cream cheese or
Light cream cheese
- 1 can sweetened condensed milk
- 2 tsp. pure vanilla extract
- 1 tsp. raspberry extract
- 4 eggs, beaten
- 2 bags Ghiradelli double dark chocolate chips
- 1 pint fresh raspberries or 1 cup frozen
- 2 cups ground chocolate graham ers or teddy grahams
- ¼ c. sugar
- 6 T. melted butter
- Optional: whipped cream, for garnish
Let ingredients come to room temperature, about 30 minutes.
Preheat oven to 325 degrees Fahrenheit.
In medium bowl, combine cookie crumbs, sugar, and melted butter. Press into bottom and up the sides of 9” springform pan, or into 8 4” mini springform pans. Bake 8 minutes. Set aside. Keep oven at 325 degrees.
In large mixing bowl, beat cream cheese and sweetened condensed milk on medium speed until creamy. Add vanilla and raspberry extracts, then eggs one at a time, beating well at each addition.
Melt 2 1/2 c. chocolate chips in double boiler. Pour the melted chocolate into the cheese mixture and beat well. Fold in remaining 1 ½ c. chocolate chips to batter.
Pour into prepared pan or pans, press raspberries into mixture. Wrap pan bottom in aluminum foil and place on jelly roll pan. Put about 1/2 inch of water in bottom of jelly roll pan. For 9” springform, bake about 60 minutes, until cheesecake is firm at the edges and not set in the middle or until an internal temperature probe measures 160 degrees. For mini springform pans, bake 15-20 minutes.
Remove cake from oven and allow to cool completely, then chill for at least 4 hours. Carefully release sides of springform pan. If desired, garnish each piece with whipped cream or drizzle with dark chocolate ganache.
Serves 16. Save up your calories so you can afford this!