Chocolate Truffle Raspberry Cheesecake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: NUTS, toasted
9 ounce: CHOCOLATE WAFER COOKIES, crushed
1/3 cup: SUGAR,
6 tbsp: BUTTER, melted
Mix and pat into bottom and sides of 10" springform pan.,
Set aside.,
CAKE,
40 ounce: CREAM CHEESE, unwrapped and softened in
Microwave 2 minutes on high,
1 cup: SUGAR,
5 JUMBO: EGGS, shelled and warmed in microwave 25
Seconds,
1/2 cup: CHAMBORD LIQUEUR,
1 cup: RASPBERRY PRESERVES, strained so there
Are no seeds or fruit pieces,
1 cup: FRESH RASPBERRIES, optional
1/4 cup: CORNSTARCH,
1/2 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 tbsp: SUGAR,
4 tbsp: BUTTER, unsalted
1 cup: GOURMET HEAVY WHIP WHIPPING CREAM,
1 lbs: SEMISWEET CHOCOLATE,
3 tsp: CHAMBORD LIQUEUR,
Directions: