The chocolates or truffles are very rich and perfect to invite a guest on any occasion. You will be perfect! We know that there are thousands of recipes for this sweetness and you will not know which one to choose in this article, we explain how raspberry cheesecake truffles are prepared . You dare?

Raspberry cheesecake truffle recipe

Perfect for dessert time, ideal for a

Ingredients:

Utensils:

  • Knife
  • Food processor
  • Sifter
  • Bowl
  • Cazos
  • Spatula
  • Spoon
  • Tray
  • Plate

preparation:

Raspberry cheesecake truffles
  • Wash and cut cubes raspberry. Use the food grinder to make a kind of puree. Put in a very small sieve or colander and pour the chosen liquor. Place a bowl underneath to obtain a raspberry juice without seeds.
  • In a saucepan add butter and chopped chocolate . Heat the water bath (with another larger container and a little water) so that they melt. It incorporates the raspberry and integrates well, using a spatula. Add the crushed almonds and remove from heat. Let it take room temperature and take it to the refrigerator for at least 4 hours.
  • After that time remove the cold and using a spoon (and your hands), form balls of about the same size. Place the cocoa powder in a tray and pass the truffles there . Arrange on a plate and bring to the freezer about 15 minutes to take consistency. And to eat it has been said!

Data of interest:

Another exquisite recipe for raspberry cheesecake

If you have loved the raspberry cheesecake truffles then you can not stop preparing the “mother recipe”. Of course, the cheesecake with raspberries … you’ll love it.

Ingredients:

For the cheescake:

For the filling:

  • 500 g of cream cheese
  • 150 g of sugar
  • 2 eggs
  • 1 pinch of salt
  • 80 ml of sour cream
  • 80 ml pastry cream

For the filling:

Utensils:

  • Mold for oven
  • Aluminum foil
  • Food processor
  • Spoon
  • Electric rods

preparation:

Raspberry cheesecake truffles
  • Grease a mold and wrap with foil. Process the cookies and when they are well ground, together with the sugar, salt and butter at room temperature. With the hands arms the base pressing well. Cook 10 minutes at 180 ° C.
  • Place the cream cheese in the grinder, add the sugar, salt and mix well. Add the eggs one by one and keep stirring. Add the sour cream and the custard. Place on the base of the cake. Cook in a bain-marie in the oven for 1 hour and a half. Let cool and put in the refrigerator 4 hours.
  • For the filling mix all the ingredients (the cut raspberries) and spread when the cheescake is already set.

Data of interest:

  • Level of difficulty: Intermediate
  • Preparation time: 2 hours + 4 hours of refrigerator
  • Tips: You can decorate with raspberries cut in half or whole.

Raspberry cheesecake truffles

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