Chocolate Cherry Truffle Cheesecake

READY IN: 25hrs 20mins




  • 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.