Chocolate truffle raspberry cheesecake

Yield: 6 servings

Measure 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

** CRUST

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