*  Exported from  MasterCook  *
 
                   CHOCOLATE-RASPBERRY TRUFFLE CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chocolate                        Fruits
                 Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         LIZ JONES   (VXRF36B)
                         -----CRUMB CRUST-----
    2 1/2   c            Wafer crumbs -- chocolate
      1/3   c            Butter or margarine -- melted
      1/2   c            Sugar
                         -----FILLING-----
    8       oz           Chocolate squares -- semisweet
                         Cut into 1/2 cubes
      1/4   c            Coffee -- hot & strong
    8       oz           Cream cheese -- cut 1 cubes
    8       oz           Sour cream
    1       c            Sugar
    2                    Eggs
    2       tb           Cream -- whipping
    1       t            Vanilla
      1/4   c            Chambray/ raspberry liqueur
                         Raspberry Sauce *
                         Cream -- whipped & mint
                         sprigs
 
   Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup
   sugar; blend well. Press om bottom and 1 1/2 inches up
   sides of a 9-inch springform pan. Set aside.
   
   Filling: Position knife blade in food precessor 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
   prepared crust, and bake at 350-degrees for 55
   minutes. (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 if desired. Yield: 10 to 12 servings. *
   Raspberry Sauce recipe follows separately.
   
   Southern Living 1991 Annual Recipes by Carol Y.
   Chastain, San Antonio, Texas. Formatted by Liz Jones
   (vxrf36b)...
  
 
 
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