Recipe for cooking chocolate raspberry truffle cheesecake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Chocolate Raspberry Truffle Cheesecake

2 1/2 c. chocolate wafer crumbs
1/3 c. butter or butter replacement, melted
1/2 c. sugar
8 oz. semisweet chocolate squares,
    cut into 1/2-in. cubes
1/4 c. hot strong coffee
24 oz. cream cheese, cut into 1-in. cubes
8 oz. sour cream
1 c. sugar
2 eggs
2 Tbsp. whipping cream
1 tsp. vanilla extract or flavoring
1/4 c. Chambord or other raspberry-flavored liqueur
Raspberry Sauce
Whipped cream
Fresh mint leaves

Combine wafer crumbs, butter and the 1/2 c. sugar; blend well. Press on bottom and 1 1/2 in.es up sides of a 9-in. springform pan. Set aside.

Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl.

Pour mixture into the prepared crust, and bake at 350 degrees F for 55 mins. (center will still be soft). Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours.

Carefully remove sides of pan. Place each serving on a pool of Raspberry Sauce. Garnish with whipped cream and fresh mint leaves, if desired.

Raspberry Sauce
1 (10 ounce) pkg. frozen raspberries, defrosted
2 tsp. cornstarch

Drain raspberries, reserving juice. Put raspberries through a food mill, and discard seeds. Combine raspberry juice, purée and cornstarch, stirring until smooth. Cook over med. heat, stirring until smooth and thickened. Let cool.