Chocolate Cherry Truffle Cheesecake Recipes

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CHOCOLATE CHERRY TRUFFLES



Chocolate Cherry Truffles image

My cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I'd received as a gift and some dried cherries I had on hand. They won a blue ribbon at the Wisconsin State Fair! -Gerry Cofta, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup finely chopped dried cherries
1/4 cup cherry brandy
11 ounces 53% cacao dark baking chocolate, chopped
1/2 cup heavy whipping cream
1 teaspoon cherry extract
COATING:
4 ounces milk chocolate, chopped
4 ounces dark chocolate, chopped
Melted dark, milk and white chocolate and pearl dust

Steps:

  • In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened., Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm., Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set., Melt dark chocolate; stir until smooth. Dip remaining balls into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted chocolate and decorate with pearl dust as desired. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 1mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE CHERRY TRUFFLE CHEESECAKE



Chocolate Cherry Truffle Cheesecake image

My mom's birthday cake this year was a double chocolate sour cream cheesecake with a pureed cherry swirl. Rather than a crumb crust base, I baked a chocolate and port-soaked cherry cookie, which provided a bit more sturdiness when serving. For presentation, I ringed the bottom with dark Belgian chocolate wafers and topped the whole lot off with chocolate covered cherries!

Provided by YummySmellsca

Categories     Cheesecake

Time P1DT1h20m

Yield 1 10" cheesecake, 16 serving(s)

Number Of Ingredients 19

1/4 cup dried cherries
1/4 cup port wine (or cherry juice)
1/3 cup unsalted butter, softened
1/3 cup shortening
1/2 teaspoon kosher salt
1 egg
1 teaspoon vanilla
1/3 cup dark brown sugar
1 1/4 cups barley or 1 1/4 cups whole wheat pastry flour
1/3 cup cocoa powder
14 ounces chopped best-quality bittersweet chocolate
4 ounces chopped unsweetened chocolate
1 (10 ounce) can sweetened condensed milk
24 ounces cream cheese, softened
1/2 cup sour cream
2 large eggs
4 ounces silken tofu
1/2 teaspoon salt
1/4 cup cherry pie filling, pureed until smooth

Steps:

  • Crust:.
  • Combine cherries and port in a small bowl. Let stand at least 30 minutes (do not drain).
  • In a large bowl, cream the butter, shortening, salt, egg, vanilla and sugar until fluffy.
  • Sift in flour and cocoa, mixing until incorporated.
  • Fold in cherries and liquid. The dough should resemble a chocolate chip cookie.
  • Spread dough into the bottom of a greased and parchment-lined 10" spring-form pan and freeze 1 hour.
  • Bake at 400 °F for 20 minutes or until just firm. Set aside to cool.
  • Filling:.
  • Reduce oven temperature to 325°F and wrap the outside of the spring-form pan with foil.
  • Melt together the chocolates and condensed milk. Cool slightly.
  • In a food processor, puree cream cheese, sour cream, eggs, tofu and salt until smooth. Add chocolate and beat until combined.
  • Pour mixture onto prepared crust.
  • Spoon dollops of pureed pie filling onto the cheese mixture and swirl lightly with a knife.
  • Bake in preheated oven for about 1 hour or until filling is set.
  • Refrigerate, covered, at least 8 hours or overnight.

Nutrition Facts : Calories 423.9, Fat 31, SaturatedFat 16.3, Cholesterol 101.7, Sodium 330.6, Carbohydrate 31.6, Fiber 4.3, Sugar 16.4, Protein 8.7

LIGHTENED-UP CHOCOLATE TRUFFLE CHEESECAKE



Lightened-Up Chocolate Truffle Cheesecake image

By replacing most of the cream cheese in a traditional cheesecake with 1 percent cottage cheese and adding cocoa powder and just a touch of melted chocolate the end result is a silky rich deeply chocolaty dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 13h15m

Yield 12 servings

Number Of Ingredients 16

Nonstick cooking spray
1 1/4 cups chocolate graham cracker crumbs, 8 whole sheets
2 tablespoons granulated sugar
2 tablespoons water
1 tablespoon melted unsalted butter
2 ounces semisweet chocolate, chopped
24 ounces 1 percent cottage cheese
8 ounces 1/3 less fat cream cheese, at room temperature
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
2 tablespoons all-purpose flour
1 egg
2 egg whites
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
Fresh raspberries and mint sprigs, serving suggestion

Steps:

  • 1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.
  • 2. Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.
  • 3. Filling: Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.
  • 4. Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.
  • 5. Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife, wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint.

CHOCOLATE-CHERRY CHEESECAKE



Chocolate-Cherry Cheesecake image

Get ready for the "wow factor" when you bring out this beautiful dessert. Looks like it took hours to make, but you can be busy with other things while it's baking and chilling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h50m

Yield 16

Number Of Ingredients 10

2 cups chocolate cookie crumbs
3 tablespoons butter, melted
4 packages (8 oz each) cream cheese, softened
3 eggs
3/4 cup sugar
1/2 teaspoon almond extract
1/2 cup whipping cream
1 can (21 oz) cherry pie filling
1/2 cup whipping cream
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
  • Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
  • Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
  • In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
  • Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.

Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 125 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 1 1/2 g

CHOCOLATE TRUFFLE CHEESECAKE



Chocolate Truffle Cheesecake image

I first served this at a holiday dinner party to rave reviews. I don't remember where I got the recipe originally, but it has been a hit! The cake will seem underbaked in the center but will firm up as it is cooling and it will firm up further in the refrigerator. I recommend baking your cheesecakes the day before you need them. You can decorate the top with melted white chocolate or with truffles.

Provided by Lvs2Cook

Categories     Cheesecake

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 cup chocolate cookie crumb
3 tablespoons sugar
1/4 cup butter or 1/4 cup margarine, melted
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla

Steps:

  • Preheat oven to 300 degrees.
  • Mix crust ingredients together and press into the bottom of a 9 inch springform pan.
  • Melt the chocolate chips, making sure that they are very smooth.
  • In a large bowl, beat cream cheese until fluffy.
  • Gradually beat in condensed milk until smooth.
  • Add melted chocolate, eggs, and vanilla.
  • Beat on low speed until the ingredients are thoroughly blended.
  • Pour the filling into the prepared crust.
  • Bake at 300 degrees for 55 minutes.

Nutrition Facts : Calories 904.5, Fat 62.9, SaturatedFat 37.3, Cholesterol 251.3, Sodium 492, Carbohydrate 77.3, Fiber 2.5, Sugar 55.1, Protein 16.9

CHOCOLATE CHERRY CHEESECAKE



Chocolate Cherry Cheesecake image

A wonderful combination of cherries and chocolate in a rich cheese cake. The glaze on this cheese cake is ganache, one of the easiest and prettiest finishes for cake and cools to a beautiful seamless gloss. You can buy chocolate cookie crumbs in the bakery aisle or crush your own chocolate wafers for the crust.

Provided by Karen From Colorado

Categories     Cheesecake

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 9

2 cups chocolate cookie crumbs
3 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1/2 teaspoon almond extract
1 cup whipping cream
1 (21 ounce) can cherry pie filling
1 cup semi-sweet chocolate chips

Steps:

  • Heat oven to 325°F.
  • Combine cookie crumbs and melted butter in a medium bowl; press into the bottom and 1 inch up the sides of a 10 inch springform pan.
  • Beat cream cheese in a large bowl until smooth.
  • Add eggs one at a time, beating well after each addition.
  • Add sugar and almond extract; beat until smooth.
  • Add 1/2 cup of the whipping cream; blend well.
  • Spoon 3 1/2 cups of the cream cheese mixture into the crust lined pan, spreading evenly.
  • Carefully spread 1 cup of the pie filling evenly over the cream cheese layer; reserve the remaining pie filling for the topping.
  • Spoon remaining cream cheese mixture over the pie filling layer.
  • Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is set.
  • Cool in pan on a wire rack for 1 hour.
  • Bring the other 1/2 cup of whipping cream to a boil in a small saucepan.
  • Remove from heat and stir in the chocolate chips.
  • Line a cookie sheet with waxed paper.
  • Remove the sides of the springform pan.
  • Place cheesecake on the paper lined cookie sheet.
  • Spread the chocolate glaze evenly over the top of the cheesecake allowing some of the glaze to run down the sides.
  • Chill for at least 3 hours or over night.
  • Serve topped with the remaining pie filling.

Nutrition Facts : Calories 550.2, Fat 39.6, SaturatedFat 23.4, Cholesterol 148, Sodium 306.5, Carbohydrate 44.9, Fiber 0.8, Sugar 15.3, Protein 8

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