Truffle Cheesecake with Raspberry Sauce

My life has been heavy on the sweets lately.  Like this rich, decadent truffle cheesecake with raspberry sauce.  I made a whole one to take into the office and a few mini ones to keep for myself whaaahaahaaa at home.  This cheesecake gets better after chillin in the fridge for day. 

Truffle Cheesecake with Raspberry Sauce

Cheesecake Ingredients
1 1/2 cups vanilla wafer crumbs

1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
1 bag semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla



Raspberry Sauce Ingredients
1 cup frozen raspberries
1/4 cup frozen blackberries
1/4 cup sugar
1 teaspoon cornstarch


Cheesecake
1 - Preheat oven to 300 degrees F

2 - In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand until fully combined
3 - Press wafer mixture into a 9 inch springform pan to form cheesecake crust
Note: You could also press tablespoons of mixture into a lined cupcake pan to make individual cheesecakes
4 - Melt the chocolate chips, in the microwave or double boiler
5 - In a large bowl, beat cream cheese until fluffy
6 - Gradually beat in condensed milk, eggs and vanilla until smooth
7 - Add melted chocolate slowly and beat on low speed until completely blended
8 - Pour filling into prepared crust
9 - Bake in preheated oven for 55 minutes if using springform pan, or 18 minutes if using cupcake pan.  The cake make seem underbaked in the center but will continue to set while cooling
Raspberry Sauce
1 - Combine berries, sugar and cornstarch over medium heat
2 - Cook until thick, about 10 minutes
3 - Remove from heat to cool

The Raspberry Sauce is also amazing on ice cream (coffee java chip is my favorite pairing) or with poundcake and whipped cream :)

To serve, spread the Raspberry Sauce on top of the cooled cheesecake.  I like to garnish whole cheesecakes with chocolate curls.

{sigh} I really wish I would've made more little cheesecakes to keep for myself for home ;)



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