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
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