Cheesecake ( chocolate truffle raspberry )

Yield: 6 Servings

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