chocolate truffle raspberry cheesecake

Categories
Cheese/eggs
Chocolate
Cake/cookie
Yield
6 servings
MeasureIngredient
3 ounces NUTS, toasted
9 ounces CHOCOLATE WAFER COOKIES, crushed
⅓ cup SUGAR
6 tablespoons BUTTER, melted
  Mix and pat into bottom and sides of 10" springform pan.
  Set aside.
  CAKE
40 ounces CREAM CHEESE, unwrapped and softened in
  Microwave 2 minutes on high
1 cup SUGAR
JUMBO EGGS, shelled and warmed in microwave 25
  Seconds
½ cup CHAMBORD LIQUEUR
1 cup RASPBERRY PRESERVES, strained so there
  Are no seeds or fruit pieces
1 cup FRESH RASPBERRIES, optional
¼ cup CORNSTARCH
½ cup HEAVY CREAM
  Beat cheese until light and fluffy. Add sugar and beat
  Again. Add eggs one at a time,beating ater each. Stir in
  Cream, cornstarch and liqueur.
  Pour into pan and bake at 375-degrees for 45 minutes. (Put
  Pan of water on bottom rack while baking and preheating.)
  Cake is done when edges are lightly brown and firm and cake
  Is still soft in middle. Loosen edges from pan and let cool
Hours or so.
  Spread raspberry preserves on top of cake. Make ganache and
  Put in pastry bag. Pipe ganache around edges of bag using
  Large star tip. Dot top of cake with fresh raspberries.
  GANACHE
2 tablespoons SUGAR
4 tablespoons BUTTER (unsalted)
1 cup GOURMET HEAVY WHIP WHIPPING CREAM
1 pounds SEMISWEET CHOCOLATE
3 teaspoons CHAMBORD LIQUEUR

** CRUST

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