Chocolate Truffle Cheesecake Recipe




Chocolate Truffle Cheesecake Ingredients

1 cup chocolate wafer crumbs
3 tbsp margarine, melted
2 8-oz pkgs cream cheese, soft
2/3 cup sugar
1 cup semi sweet chocolate bits, melted
1/2 tsp vanilla
1 rasberry sauce

A Recipe for
Chocolate Truffle Cheesecake

 

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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.


This Recipe for Chocolate Truffle Cheesecake is one of thousands in the Recipes-to-go Dessert Cookbook.


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Food is an important part of a balanced diet.

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This is a recipe for Chocolate Truffle Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)


“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”

a nation taste-blind.” M.F.K. Fisher



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Voltaire



Chocolate Truffle Cheesecake

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces







Chocolate Truffle Cheesecake Directions

Raspberry Sauce: 1 10 oz pkg frozen red raspberris in a light syrup,
thawed 3 tb whipping cream Place raspberries in food processor or
blender; process until smooth. Strain. Stir in cream.

Cheesecake Directions: Preheat oven to 350. Stir together crumbs and
margarine in small bow. Press onto bottom of 9 inch springform pan.
Bake 10 minutes. Beat Cream cheese and sugar in large mixing bowl at
medium speed until well blended. Add eggs, one at a tiome, mixing
well after each addition. Blend in chocolate chips and vanilla; pour
over crust. Bake 45 minutes. Looose cake from rim of pan; cool before
removing rim of pan. Chill.

Spoon Creamy Raspberry sauce onto each serving plate. Place slice of
cheesecake over sauce. Garnish as desired.

Serves: 12

 

 

 

 

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