Raspberry truffle cheesecake recipe

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The truffles that adorn the top layer are purely decadent!! They burst with fresh raspberry flavored cheesecake hidden with a silky milk chocolate coat at each bite. Sometimes little things in life are worth making. Just taking a little bite or two of this cheesecake will lead you into the dreamy Land of Willie Wonka’s Chocolate Factory.

  • Yield: 12 Servings


  • 1 pkg Oreo cookies (crumbled)
  • 5 tbsp unsalted butter (melted)
  • 4 oz semi-sweet white chocolate chips
Cheesecake Filling
  • 4 (8 oz) pkg cream cheese (room temperature)
  • 1¼ cups granulated sugar
  • ½ cup raspberry jam
  • 2 tbsp water
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • 4 lg eggs
Chocolate Ganache Frosting
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
How to Make It
  1. Preheat oven to 475 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan. Wrap 2 layers of aluminum foil around sides and bottom of spring form pan; set aside. In a small bowl add raspberry jam and water. Stir well and set aside.
  2. To make Crust
  3. In a food processor, pulse Oreo cookies till finely crumbled. Add butter and pulse till moist. Pour and press onto bottom of spring form pan. Sprinkle white chocolate chips on crust; set aside.
  4. To make Cheesecake Filling
  5. In a mixing bowl with mixer on med-high speed, beat cream cheese and sugar till smooth. Add sour cream and vanilla extract; beat well. Add eggs (one at a time) and beat well after each addition. Pour and spread half of filling onto crust. Then slowly pour raspberry filling on top (in circular motion). Then with a toothpick, swirl raspberry sauce to give it a marble effect. Pour and spread remaining cheesecake filling on top. Arrange spring form pan into a large roasting pan and then fill it halfway up sides with hot water.
  6. Bake in oven for 12 minutes at 475 degrees and then reduce temperature to 350 degrees. Bake for another 50-60 minutes or till top of the cheesecake turns golden brown. Remove from oven and then remove spring form pan from water bath. Remove foil from pan and let cool to room temperature.
  7. Raspberry Topping
  8. When cooled, spread ½ cup raspberry jam on top of cheesecake. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for least 8 hours or overnight.
  9. To make Chocolate Ganache
  10. In a mixing bowl, add chopped chocolate chips and set aside. In a double boiler over medium heat, stir heavy cream and chocolate chips, stir till melted and smooth. Remove from heat. Pour and spread on top of cheesecake. Arrange 12 raspberry truffles (steps to make below) around edge of cheesecake. Refrigerate for 1 hour to chill.
  11. To make Raspberry Truffles
  12. In a food processor, pulse graham crackers till finely crumbled; set aside. In a mixing bowl with mixer on low speed, beat cream cheese and sugar till smooth. Add fresh raspberries and raspberry preserves, and beat till incorporated. With a spatula, add graham crackers and fold well. With a tablespoon, scoop mixture and then roll into a ball. Arrange on a sheet pan with wax paper. Freeze for 2 hours to chill.
  13. In a double boiler over medium heat, add chocolate chips and vegetable oil; stir till melted and smooth. With a toothpick inserted in center, dip raspberry balls into chocolate and arrange them back on wax paper (remove toothpick). Repeat step till all balls are done. Refrigerate for 1 hour to let chocolate firm up. Store in an airtight container.

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