Chocolate Truffle Cheesecake Recipe

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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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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Chocolate Truffle Cheesecake

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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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Chocolate Truffle Cheesecake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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