Chocolate Truffle Raspberry Cheesecake
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Ingredients
Crust
| 3 oz. | nuts, toasted | | 9 oz. | chocolate wafer cookies, crushed | | 1/3 cup | sugar | | 6 tbsp. | butter, melted |
Cake
| 2-1/2 lb. | cream cheese | | 1 cup | sugar | | 5 | jumbo eggs | | 1/2 cup | chambord liquer | | 1 cup | raspberry preserves | | 1/4 cup | cornstarch | | 1/2 cup | heavy cream |
Ganache
| 2 tbsp. | sugar | | 4 tbsp. | unsalted butter | | 1 cup | gourmet heavy whipping cream | | 1 lb. | semisweet chocolate, melted | | 3 tsp. | chambord liquer | | 1 cup | fresh raspberries (optional) |
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Instructions
Crust:
Mix nuts, crushed cookies, sugar and butter. Pat into bottom and sides of a 10-inch springform pan. Set aside.
Cake:
Unwrap cream cheese and soften in microwave for 2 minutes on high power. After shelling eggs, warm in microwave for 25 seconds. Strain preserves to remove all seeds and fruit pieces. Beat cheese until light and fluffy. Add sugar; beat. Add eggs one at a time, beating ater each. Stir in cream, cornstarch and liqueur. Pour into pan and bake at 375°F 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.
Ganache:
Make ganache and put in pastry bag. Pipe ganache around edges of bag using large star tip. Dot top of cake with fresh raspberries.
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