This is a wonderful, special dessert recipe for company and/or the holidays. It is my daughter Bria's absolute favourite.
Serve with Stanley Lambert Choc-O-Bloc for a real chocoholic's dream.
CHOCOLATE TRUFFLE CHEESECAKE
1 Cup chocolate wafer crumbs (approximately 20 wafers)
3 Tablespoons margarine
2 - 8 oz. Packages cream cheese, softened
2/3 Cup sugar
2 eggs
1 Cup semi-sweet real chocolate chips, melted
½ Teaspoon vanilla
Raspberry Sauce (below)
- Preheat oven to 350 degrees
- Stir together crumbs and margarine in small bowl; press onto bottom of 9-inch springform pan. Bake 10 minutes.
- Beat cream cheese and sugar in large mixing bowl at medium speed with electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in melted chocolate chips and vanilla; pour over crust.
- Bake 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
- Spoon Raspberry Sauce onto each serving plate. Place slice of cheesecake over sauce.
- Garnish as desired.
Serve with Stanley Lambert Choc-O-Bloc.
Raspberry Sauce
In a small pan, stir to dissolve ½ cup sugar in ½ cup water over low heat. Bring to the boil and cook for 10 minutes or until reduced and slightly thickened. Cool. In a food processor or blender, puree 10 oz. fresh or thawed frozen raspberries, the sugar syrup and 1 tablespoon lemon juice. Strain through a fine sieve. Add 3 tablespoons Chambord Liqueur (optional).
Store in a bottle or airtight container in the fridge for up to 1 week. Makes about 1-1/2 cups.