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March 6, 2012

Chocolate Marion Berry Truffle Cheesecake

 Chocolate Marion Berry Truffle Cheesecake


    • 1 cup double stuff oreos
    • 2 tablespoons butter, melted
    • 4 (8 ounce) packages cream cheese, softened
    • 1 cup sugar
    • 3 eggs
    • 1 cup sour cream
    • 1 teaspoon vanilla
    • 6 ounces chocolate chips, melted
    • 13 cup marion berry jam, seedless * or any kind of berry seedless jam*


    • 6 ounces chocolate chip
    • 1 cup whipping cream


  1. Prepare a 9" springform pan: Attache bottom to sides and spray with non-stick vegetable spray. Wrap outside of pan with foil to "seal" the seams for the Bain Marie (water bath;Bain Marie - Use a large roasting pan, place springform pan in roasting pan then fill roasting pan with boiling water to a level of half way up the sides of the springform pan.)
  2. Combine crumbs and butter and press onto bottom of the springform pan.
  3. Combine 3 packages cream cheese and the sugar, mixing at medium speed until well blended.
  4. Add eggs, one at a time, blending on low speed till incorporated well.
  5. Blend in sour cream and vanilla; pour over crust.
  6. Combine remaining cream cheese and the melted chocolate, mixing until well blended. Add jam and mix well.
  7. Drop rounded tablespoons of chocolate-raspberry-cheese mixture evenly spaced over plain batter; pushing the "truffles" into the plain batter if necessary; do not swirl.
  8. Bake in the Bain Marie at 325F for 1 hour and 20 minutes
  1. Remove cake from Bain Marie and allow to cool for 30 minutes.
  2. Loosen cake from rim of pan with a thin flexible blade and then remove sides from springform pan. Cool completely.
  3. Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake, top and down sides, as well, as desired. Chill for at least 4 hour.


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