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White Truffles and Cherry Cheesecake




Source of Recipe


Internet


List of Ingredients




CRUST:
1 9-ounce package chocolate wafer cookies
1 stick (1/2 cup) unsalted butter, melted
1/4 cup granulated sugar

FILLING:
1-1/2 pounds cream cheese, room temperature
3/4 cup sugar
3 large eggs, at room temperature
1/3 cup White Truffles liqueur
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons flour
3 ounces (1/4 cup) mini-chocolate chips

TOPPING:
1 (16 ounce) can cherry pie filling (raspberry may be used instead)
Sliced toasted almonds for garnish (if desired)



Recipe



For crust:
Butter lightly 9-inch diameter springform pan and set aside. In food processor or blender, finely grind chocolate wafers with sugar. Add melted butter and blend, using on/off pulses. Press crumbs onto bottom and sides of prepared pan. Place in freezer to chill.

For filling:
Using electric mixer, beat cream cheese with sugar until smooth and creamy. Add eggs, one at a time until well incorporated. Add White Truffles liqueur, vanilla and almond extracts and mix until well blended. Stir mini chocolate chips in by hand with wooden spoon.
Transfer cheese cake-mixture to crust-lined pan. Bake in preheated 325*F oven until edges are puffy, about 50-55 minutes. Cool on rack.

For topping:
After cheesecake comes to room temperature, pour cherry (or raspberry) filling over cake and sprinkle with toasted almonds (if desired). Refrigerate until chilled about 6 hours or overnight. Excellent served with cappucino.