Chocolate Raspberry Truffle

Chocolate Raspberry Truffle is a divinely inspired combination of chocolate and raspberry to make this delicious cheesecake simply sensational. Its actually quite easy to make but make sure you allow plenty of time for preparation, cooking and cooling.


1 1/2 cups crushed oreo biscuit crumbs
2 tlbsp butter, melted

750g cream cheese, softened
250g extra cream cheese, softened
1 1/4 cups caster sugar
3 eggs
1 cup sour cream
1 tsp vanilla extract
280g chocolate, melted
1/2 cup seedless raspberry jam

185g chocolate
1/3 cup heavy cream

1 cup whipped cream
mint leaves
fresh raspberries


Preheat oven to 325 degrees farenheit.

To make crust, combine biscuit crumbs and butter. Mix well. Press into the base of a 10 inch springform cake tin. Set aside.

Using an electric mixer on medium speed, beat 750g cream cheese and caster sugar until smooth and creamy.

Add eggs, one at a time, beating well after each addition.

Blend in sour cream and vanilla and pour into prepared biscuit base. Set aside.

Combine 250g cream cheese and melted chocolate, mixing at medium speed until well blended.

Mix in raspberry jam by hand.

Drop tablespoons of chocolate raspberry mixture over plain cheesecake mixture in cake tin. Do not swirl together.

Bake cheesecake for 1 hour and 25 minutes.

Remove from oven and gently loosen cheesecake from the sides of the cake tin. Let cheesecake cool on a wire rack for 2 hours.

To make topping, cook chocolate and cream over low heat stirring constantly until chocolate has melted and mixture is smooth. Remove from heat and spread over cooled cheesecake.

Refrigerate for a minimum of 6 hours.

Garnish cheesecake with whipped cream, raspberries and mint leaves.

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