From the Chef: Loco Raspberry Truffle Cheesecake

Written by Mark Marques

In honor of the Las Vegas Locomotives football team, I have been creating new recipes that can be used for tail gate parties. The first new recipe was the Loco Burger, which was followed up by the Loco Train Gang Pasta Salad, named in part to celebrate the Train Gang Booster Club. 

After creating a mian dish (the Loco Burger) and a side dish (the Loco Train Gane Pasta Salad) the next natural evolution of the Locos themed treats was desserts.  For that reason I have created the Loco Raspberry Truffle Cheesecake.


As with all of my recipes, you do not need to wait for a tail gate party to enjoy.  You can enjoy the cheese cake anytime you like. 

(As with all recipes, read completely through. Get all of your ingredients and utensils together and then proceed.)

Crust

  • ½ Package Oreo Cookies separated and filling removed
  • ½ Stick Butter melted

Filling

  • 4 Packages Cream Cheese (room temperature)
  • 1/2 Cup Sour Cream
  • 1 Cup Seedless Raspberry Jam
  • 1 Pint Raspberries – Whole (Frozen and Thawed or Fresh)
  • 1 Tablespoon pure vanilla extract
  • 1 Cup Sugar
  • 5 Large Eggs
  • ½ Teaspoon Salt
  • Filling from Oreo Cookies

Raspberry Topping

  • 1 Cup Sour Cream
  • ½ Cup Seedless Raspberry Jam
  • ½ Cup Sugar

Truffle Topping (Chocolate Ganache)

  • 8 ounces semi-sweet chocolate, chopped or good quality chocolate chips
  • ¼ Cup Heavy Cream

Instructions
Pre-heat the oven to 350 degrees. In an oven proof bowl or stainless steel bowl, fill it with water and place in the back of the oven.

Crust:

In a food processor or in a mixing bowl, finely crush Oreo cookie halves. The filling should be scraped off and sent aside for the cheesecake filling. Once cookies have been finely crushed, add ½ stick melted butter and evenly press into a spring-form pan. I like using a plastic measuring cup starting at the middle and working my way to the outside edge. Set aside.

Filling:

In your electric mixer or Kitchen Aid mixer, beat the cream cheese until smooth and fluffy, scrapping the side occasionally. Add 4 eggs, one at a time¸ add sour cream, vanilla, sugar, Oreo filling and salt, mixing until completely smooth and slightly airy. Pour two thirds of the filling onto the Oreo crust. In the remaining batter add in the remaining Egg and Raspberry Jam and mix thoroughly. Gently fold in the Raspberries. Pour onto cheesecake batter and with the small spoon or a table knife swirl the two batters, being sure not to disturb the crust on the bottom. Only do this to swirl the two batters, not to mix them completely together.

Place a sheet of foil under the cheesecake and bake for 65 to75 minutes until center is mostly set. Keeping the cheesecake in the oven, turn off the heat and crack open the oven, using a dish towel to keep it open and leave set in oven for one hour. Remove from oven and cool.

Raspberry Layer:

In a small mixing bowl, stir together sour cream, raspberry jam and sugar until sugar is dissolved. Pour over the top of cooled cheesecake. Refrigerate for at least one hour.

Truffle Topping:

In a small sauce pan, bring heavy cream to a scald. Do not boil. Turn off heat, add chocolate and stir to melt the chocolate completely, until smooth. Pour over chilled Raspberry filling and evenly spread the chocolate to the edge of the cheesecake. If it goes over the edge, it is ok. Refrigerate for half hour to set chocolate.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square,  the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas.  Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

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