Cheesecake ( chocolate truffle raspberry )
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 5 | 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 | ||
| 2 | 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 |
Directions
** CRUST