Rum Truffle Strawberry Cheesecake Recipe

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Servings: 12

Ingredients

  • Strawberry Compote Topping
  • 2 cups fresh or frozen
  • strawberries
  • 1/2 cup sugar
  • Combine in a saucepan and bring
  • to a very gentle boil. Thicken with
  • 1 1/2 tbsp corn starch dissolved in
  • ¼ cup cold
  • water
  • which is added to the strawberries while stirring gently. Boil gently
  • for 1 additional minute, stirring constantly. Cool completely for several hours in the fridge.
  • Cookie Crumb Crust
  • In a small bowl, combine:
  • 1 1/3 cups chocolate cookie crumbs
  • 3 tbsp sugar
  • 1/3 cup melted butter
  • Press into the bottom of a lightly greased or parchment lined 9 inch spring form
  • pan. (Grease bottom only!) Parchment paper is ideal here because it makes it
  • very easy to release the cheesecake from the bottom of the pan.
  • Cheesecake
  • Cream together:
  • 3 eight ounce packages ounces cream cheese
  • 1 cup sugar
  • 2 cups dark chocolate chips (or semisweet)
  • 1/2 cup whipping cream
  • 3 tbsp dark rum, optional (or 1 tsp rum extract)
  • 2 cups whipping cream
  • 3 rounded tbsp icing sugar
  • 1 tsp vanilla extract

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Nutrition Facts

Amount Per Serving %DV
Serving Size 332g
Recipe makes 12 servings
Calories 893  
Calories from Fat 492 55%
Total Fat 55.04g 69%
Saturated Fat 28.29g 113%
Trans Fat 0.0g  
Cholesterol 128mg 43%
Sodium 477mg 20%
Potassium 310mg 9%
Total Carbs 89.57g 24%
Dietary Fiber 2.0g 7%
Sugars 75.46g 50%
Protein 11.3g 18%
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