Raspberry Swirl Chocolate Truffle Cheesecake

No matter what your feelings about Valentine’s Day are, you need to get cozy with this cheesecake!


Chocolate Graham Cracker Crust
2 cups chocolate graham cracker crumbs
1 Tablespoon sugar
4 ounces unsalted butter, melted
Raspberry Swirl
3/4 cup raspberry puree
1 teaspoon cornstarch
Chocolate Truffle Cheesecake
8 ounces semisweet chocolate
24 oz. cream cheese at room temp
1 and 1/4 cups sugar
1/4 cup cornstarch
2 eggs
2 teaspoons vanilla extract
1/4 cup + 2 Tablespoons Godiva chocolate liqueur
1/4 cup heavy cream


Preheat oven to 350 degrees.
Chocolate Crust
Mix graham cracker crumbs, sugar and melted butter together.
Press into heart pans and bake at 350 degrees for 6-7 minutes.
Raspberry Swirl
Whisk raspberry puree and cornstarch together and set aside.
Preheat oven to 350 degrees. Wrap the springform pans in plastic wrap first then aluminum foil.
Melt chocolate & set aside.
Cream softened cream cheese and sugar in mixer.
Add in corn starch and continue creaming.
Add vanilla extract & eggs and mix on low till incorporated.
Add in melted chocolate.
Stir in Godiva liqueur and heavy cream.
Put 1 scoop of cheesecake batter in pan. Spoon raspberry puree on top and swirl in with toothpick. Repeat with another scoop of batter and top with raspberry puree. Swirl together with toothpick.
Place pans in a roasting pan and fill with about an inch of hot water.
Bake at 350 degrees for 25-27 minutes just until they set.
When they are done, remove from water bath & set on a cooling rack. Refrigerate cheesecakes overnight.


For the chocolate, you can use semisweet or dark. Use a good quality for this – I used Callebaut dark.

Once you add the liqueur and heavy cream, make sure you only stir it. Don’t over mix or you will get too much air in it.

If baking these in cupcake tins: 1. Line cupcake tins with cupcake liners & spray with non stick. 2. Press 2 Tablespoons crumbs in each & bake at 350 degrees for approx. 5 minutes. 3. Fill with batter, spoon raspberry puree, & swirl 4. Place cupcake tin in roasting pan or sheet pan & fill with about an inch of hot water. 5. Bake at 350 degrees for 20 minutes.

Via: buttercreamblondie.com



Stay Fancy! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *